郫县豆瓣特征挥发性物质演变及其香型特性研究
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中华人民共和国工业和信息化部重大专项 [2018-QT-工信部节函(2017)327号-105]


Studies on Evolution of the Odor-active Volatile Compounds of Pixian-douban and Its Aroma Characteristics
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    摘要:

    采用气相色谱-质谱(GC-MS)、气相色谱-嗅闻(GC-O)和定量描述感官分析等方法,对郫县豆瓣在不同发酵阶段特征挥发性物质的演变及其香型特性进行研究。结果表明,郫县豆瓣中共鉴定出36种特征挥发性物质,赋予产品醇香、酸香、花香、果香、焦糖香、烟熏香、酱香和辛辣刺激味等多种风味特性。采用偏最小二乘回归模型(PLSR)探究特征香气化合物与香型特性的相关性,分析表明:醇香与2-甲基-1-丁醇的关联性最强;酸香主要与乙酸紧密相关;花香主要来自于苯乙醛和苯乙醇;果香则可能主要来源于乙酸乙酯、异戊酸乙酯、2-甲基丁酸和苯乙醛;酱香与3-甲硫基丙醛、糠醛和四甲基吡嗪紧密相关;而焦糖香可能是由2-甲基丁醛、愈创木酚、苯甲酸乙酯、HDMF和HEMF共同形成。本研究结果可为改善郫县豆瓣的香气特征提供一定理论参考。

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    Evolution of the odor-active volatile compounds of Pixian-douban and its aroma characteristics during different fermentation phases were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and quantitative descriptive sensory analysis in this study. The results showed that 36 odor-active volatiles were identified in Pixian-douban, which endowed the product with many aroma characteristics like alcohol, sour, floral, fruity, caramel-like, burnt, miso-flavor and pungent. Furthermore, partial least squares regression model (PLSR) was used to correlate those aroma characteristics with odor-active volatiles. The results showed that alcohol had the strongest correlation with 2-methyl-1-butanol, sour was closely related to acetic acid, floral mainly came from benzene acetaldehyde and phenylethyl alcohol, fruity was correlated with ethyl acetate, ethyl isovalerate, 2-methylbutyric acid and benzene acetaldehyde, miso-flavor was mainly related to 3-methylthiopropanal, furfural and tetramethylpyrazine, while caramel-like might be formed by 2-methylbutyraldehyde, guaiacol, ethyl benzoate, HDMF and HEMF. The research could provide some theoretical information for improving the aroma characteristics of Pixian-douban.

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卢云浩;何强.郫县豆瓣特征挥发性物质演变及其香型特性研究[J].中国食品学报,2021,21(4):326-335

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  • 在线发布日期: 2021-05-14
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