摘要
以标准腌制池发酵0 d、30 d、90 d、180 d、270 d、360 d的华容芥菜样品(分别编号为D0、D30、D90、D180、D270、D360)为研究对象,采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)法,结合正交偏最小二乘判别分析(OPLS-DA)以及香气活度值(OAV)探究不同发酵阶段华容芥菜的特征挥发性风味成分。结果表明,从不同发酵阶段华容芥菜中共检测出106种挥发性风味成分,其中异硫氰酸酯类、酯类和醛类是主要的挥发性风味物质。通过OPLS-DA及OAV分析共筛选出14种变量投影重要性(VIP)值>1且OAV>1的特征挥发性风味物质,异硫氰酸烯丙酯、异硫氰酸丁酯、反式-2-己烯醛、壬醛、β-紫罗兰酮、β环柠檬醛、己醛、二甲基三硫为D0样品中的特征挥发性风味成分;辛醛、二甲基三硫、己醛是D30样品中的特征挥发性风味成分;苯甲醛、癸醛、苯乙醇、癸醛乙酯、3-苯丙酸乙酯、β环柠檬醛是D90样品中的特征挥发性风味成分;苯甲醛是D270和D360样品中的特征挥发风味成分。该研究结果为深入了解标准腌制池发酵华容芥菜的挥发性香气成分提供了参考,也为香气调控和风味改善提供一定的理论依据。
Taking Huarong mustard samples with fermentation time of 0 d,30 d,90 d,180 d,270 d and 360 d(numbered D0,D30,D90,D180,D270,D360,respectively)in standard curing tank as the research objects,the characteristic volatile flavor components of Huarong mustard in different fermentation stages were studied by using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),orthogonal partial least squares discriminant analysis(OPLS-DA)and aroma activity value(OAV).The results showed that 106 volatile flavor components were detected in Huarong mustard at different fermentation stages,of which isothiocyanates,esters,and aldehydes were the main volatile flavor components.A total of 14 characteristic volatile flavor components with variable projection importance(VIP)value>1 and OAV>1 were screened by OPLS-DA and OAV analysis.Allyl isothiocyanate,butyl isothiocyanate,trans-2-hexenal,nonanal,beta-violet ketone,β-cyclocitral,hexanal,and dimethyl trisulfide were the characteristic volatile flavor components in the D0 samples;octanal,dimethyl trisulfide,and hexanal were the characteristic volatile flavor components in the D30 samples;benzaldehyde,decanal,phenyl ethanol,decanal ethyl ester,ethyl 3-phenylpropionate,andβ-cyclocitral were the characteristic volatile flavor components in the D90 samples;and benzaldehyde was the characteristic volatile flavor components in the D270 and D360 samples.The results provided a reference for further understanding the volatile components of Huarong mustard fermented in standard pickling tank.Also,it provided a theoretical basis for aroma regulation and flavor improvement.
作者
李子怡
王锋
赵玲艳
徐永兵
罗凤莲
LI Ziyi;WANG Feng;ZHAO Lingyan;XU Yongbing;LUO Fenglian(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Chaqi Vegetable Industry Co.,Ltd.,Yueyang 414207,China)
出处
《中国酿造》
CAS
北大核心
2024年第3期234-242,共9页
China Brewing
基金
湖南省自然科学基金面上项目(2021JJ30338)
国家特色蔬菜产业技术体系发酵加工岗位科学家(CARS-24-E-02)
华容芥菜现代化加工关键技术研究与产品开发(2023NK2039)。
关键词
标准腌制池
华容芥菜
挥发性风味成分
正交偏最小二乘判别分析
香气活度值
standard pickling tank
Huarong mustard
volatile flavor component
orthogonal partial least squares discriminant analysis
aroma activity value
