文章摘要
方炎鹏;张双双;蔺冀.直投式与自然发酵酸菜挥发性成分的研究[J].中国食品学报,2020,20(7):222-228
直投式与自然发酵酸菜挥发性成分的研究
Studies on Volatile Components of DVS and Naturally Fermented Pickle
  
DOI:
中文关键词: 直投式  自然发酵  酸菜  挥发性成分  气相色谱-质谱(GC-MS)
英文关键词: DVS  naturally fermented  pickled  volatiles  gas chromatography-mass spectrometry (GC-MS)
基金项目:
作者单位
方炎鹏;张双双;蔺冀 统一企业(中国)投资有限公司统一企业(中国)投资有限公司大陆研究所 
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中文摘要:
      以酸菜为原料,采用固相微萃取与气-质谱联用技术(SPME-GC/MS)分析直投式菌种与自然发酵酸菜挥发性成分的变化,探讨两种方式发酵酸菜的风味差异。结果表明,酸菜盐渍发酵阶段,直投式菌种发酵酸菜与自然发酵酸菜挥发性成分组成差异不明显,3种直投式菌种发酵酸菜的总挥发性成分高于自然发酵酸菜;二次发酵阶段,直投式菌种-A(KHS)在感官香气评分和挥发性成分总量方面均低于自然发酵酸菜,而直投式菌种-B(SH)和直投式菌种-C(GFJ)发酵酸菜的挥发性成分明显高于自然发酵酸菜。酸菜盐渍阶段主要挥发性物质为醚类与乙酸,而二次发酵过程中酸菜中酯类及醇类物质含量有所增加,挥发有机酸的种类更丰富。在酸菜盐渍发酵阶段和二次发酵阶段分别检测到挥发性物质47种和53种,其中有机酸、酯类、醇类和烯类是酸菜中重要的挥发性成分,可作为未来直投式菌种发酵酸菜品质的评价指标。
英文摘要:
      Using pickle as raw materials, volatile compounds of DVS and naturally fermented pickles by solid-phase microextraction with GC/MS(SPME-GC/MS) were analyzed the changes of volatile components of DVS and naturally fermented pickle, to explore the flavor difference DVS and naturally fermented pickle. The results showed that in the salted stage of pickle, there was no significant difference in the composition of volatile components between the DVS and the naturally fermented pickle. In the secondary fermentation stage, DVS-A (KHS) is lower than natural fermented sauerkraut both in sensory aroma score and total volatile components, while DVS-B (SH) and DVS-C (GFJ) fermented pickle has significantly higher volatile components than naturally fermented pickle. During the salting stage of sauerkraut, the main volatile substances are ethers and acetic acid. During the secondary fermentation, the content of esters and alcohols in pickle has increased, and the types of volatile organic acids are more abundant. 47 kinds and 53 kinds of volatile substances were detected in the salted fermentation stage and the second fermentation stage of pickle. Volatile organic acids, esters, alcohols and alkenes are the most important volatile components in pickle, which can be used as direct investment in the future. Provides support for the evaluation of the quality of fermented sauerkraut.
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