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食品研究与开发:2024,45(23):39-48
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基于电子鼻、气质联用技术结合感官评价优化发酵刀板香复合菌种
(1.合肥工业大学食品与生物工程学院,安徽 合肥 230009;2.宁波大学食品与药学学院,浙江 宁波 315211;3.中国农业大学食品科学与营养工程学院,北京 100091;4.福州大学生物与科学工程学院,福建 福州 350108)
Optimization of Complex Strains in Fermented Daobanxiang Based on Electronic Nose,GC-MS,and Sensory Evaluation
(1.College of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;2.College of Food and Pharmacy,Ningbo University,Ningbo 315211,Zhejiang,China;3.College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100091,China;4.College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,Fujian,China)
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投稿时间:2024-01-06    
中文摘要: 为筛选出最适合应用于发酵刀板香中的复合菌种配比,对不同配比的复合菌种发酵的刀板香风味进行综合评价,采用电子鼻、顶空固相微萃取结合气质联用(solid phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS)技术和感官评价结合主成分分析、聚类分析对不同配比的复合菌种发酵的刀板香风味组成和差异性进行对比研究。结果表明,各组别间风味存在差异,7 组发酵刀板香共检测出66 种挥发性风味物质,包括醛类10 种、酮类9 种、醇类9 种、酸类6 种、酯类5 种、烯烃类4 种、烷烃类10 种、硫醚类3 种和其他10 种。与不添加复合菌种(CK)组相比,添加复合菌种可以明显增加挥发性风味物质;与A 组(复合菌种添加量为106 CFU/g)相比,B 组(复合菌种添加量为107 CFU/g)的醛、醇类挥发性风味物质含量更高,其中B1 组(弯曲乳杆菌WQ∶木糖葡萄球菌MT.S.14配比为1∶3)己醛、庚醛、壬醛、辛醛、1-辛烯-3 醇、丙酮、己酸乙酯含量明显增加。此外,B1 组的色泽更好,感官评分更高。总的来说,不同配比的复合菌种发酵的刀板香风味存在差异,结合电子鼻、SPME/GC-MS 技术和感官评价结果发现,添加比例为弯曲乳杆菌WQ∶木糖葡萄球菌MT.S.14=1∶3、添加量为107 CFU/g 的复合菌种更适合用于发酵刀板香。
Abstract:To screen the most suitable ratio of composite strains applied in fermented Daobanxiang,Anhui cuisine,the flavor of fermented Daobanxiang with different ratios of composite strains was evaluated comprehensively. Electronic nose,solid phase microextraction/gas chromatography-mass spectrometry(SPME/GCMS)techniques,and sensory evaluation were used,and the flavor composition and difference of fermented Daobanxiang with different ratios of composite strains were studied and compared through principal component analysis and cluster analysis. These findings revealed that there were flavor differences between the groups. A total of 66 volatile flavor compounds were found in the seven groups of fermented Daobanxiang,including 10 aldehydes,nine ketones,nine alcohols,six acids,five esters,four olefins,10 alkanes,three thioethers,and 10 other components. In comparison to the group without composite strains(CK),the addition of composite strains could significantly increase volatile flavor components.The B group(The addition amount of composite strains was 107 CFU/g)had a higher aldehyde and alcohol content than the A group(The addition amount of composite strains was 106 CFU/g),and the B1 group(Lactobacillus curvatus WQ∶Staphylococcus xylosus MT.S.14 ratio of 1∶3)had significantly increased contents of hexanal,heptanal,nonanal,octanal,1-octene-3 alcohol,acetone,and ethyl caproate.In addition,the B1 group also scored higher in sensory tests and had better color. The flavor of fermented Daobanxiang with different ratios of composite strains varied in general. According to the electronic nose,SPME/GC-MS,and sensory evaluation results,the composite strain with the addition ratio of Lactobacillus curvatus WQ∶Staphylococcus xylosus MT.S.14=1∶3 and the addition amount of 107 CFU/g was more suitable for Daobanxiang fermentation.
文章编号:202423006     中图分类号:    文献标志码:
基金项目:安徽省同心科创工程项目(202206e08020006);安徽省科技重大专项项目(2021d06050001);安徽省现代农业工业技术体系专项基金(AHCYJSTX-05-18)
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