摘要
比较樱桃汁和2种乳酸菌发酵樱桃汁的挥发性风味成分差异,确定樱桃汁和乳酸菌发酵樱桃汁的主要挥发性风味成分和适宜的菌种。通过顶空-气相色谱-离子迁移谱(HS-GC-IMS)结合聚类分析(PCA),对不同乳酸菌发酵樱桃汁的风味成分进行检测和评价。结果检出挥发性物质28种,其中醛类11种、酯类6种、醇类6种、酮类4种和有机酸1种。樱桃汁中的主要挥发性化合物多为醛类,包括苯甲醛、(E)-2-己烯醛、反式-2-戊烯醛、己醛、壬醛、辛醛、庚醛、2-甲基丁醛、3-甲基丁醛和戊醛,此外,在樱桃汁中乙醇、戊醇、丙硫醇、乙酸异戊酯、乙酸乙酯、乙酸异丁酯、3-羟基-2-丁酮和异丁酸的含量也较为丰富。嗜热链球菌LVF02发酵樱桃汁的主要风味成分为酯类和酮类,分别为乙酸乙酯、乙酸异戊酯、丙酸乙酯、乳酸乙酯、异戊酸甲酯、1-戊烯-3-酮、3-羟基-2-丁酮、4-甲基-3戊烯-2-酮和2-戊酮。市售乳酸菌和嗜热链球菌LVF02比较,嗜热链球菌LVF02对樱桃汁的风味影响更大,挥发性风味成分更丰富。嗜热链球菌LVF02发酵樱桃汁中酯类和酮类的含量较高,构成了发酵樱桃汁的主要香气。由樱桃果实中筛选出的嗜热链球菌LVF02更适合樱桃发酵产品的研究和开发。
The main volatile flavor components and suitable strains of cherry juice and Lactobacillus fermented cherry juice were determined by comparing the difference of volatile flavor components between cherry juice and two kinds of Lactobacillus fermented cherry juice.The volatile flavor compounds of fermented juice were detected and characterized by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and principal component analysis(PCA).A total of 28 flavor compounds were identified,including 11 kinds of aldehydes,6 kinds of esters,6 kinds of alcohols,4 kinds of ketones and 1 kinds of organic acid.The main volatile compounds in cherry juice were aldehydes,induding benzaldehyde,(E)-2-hexenal,(E)-2-pentenal,hexanal,nonanal,octanal,heptanal,2-methylbutanal,3-methylbutanal and pentanal.Furthermore,ethanol,3-methyl butan-1-ol,1-propanethiol,isoamyl acetate,ethyl acetate,isobutyl acetate,3-hydroxybutan-2-one and 2-methylpropanoic acid were also abundant in cherry juice.The key volatile flavor compounds in fermented cherry juice by Streptococcus thermophilus LVF02 were esters and ketones,including ethyl acetate,isoamyl acetate,ethyl propanoate,ethyl 2-hydroxypropanoate,methyl 3-methylbutanoate,1-penten-3-one,3-hydroxybutan-2-one,mesityl oxide and 2-pentanone.Compared with commercial Lactobacillus,Streptococcus thermophilus LVF02 showed great influence in volatile flavor compounds of fermented cherry juice,holding relatively higher content of esters and ketones.Streptococcus thermophilus LVF02 isolated from cherry fruit,was suitable to the research and development of fermented cherry products.
作者
苏政波
杨杨
刘宝祥
宋晓波
马闯
SU Zhengbo;YANG Yang;LIU Baoxiang;SONG Xiaobo;MA Chuang(Shandong Food Ferment Industry Research&Design Institute,Shandong Provincial Key Laboratory of Food and Fermentation Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China;College of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Inspection Center of Rushan,Weihai 264500,China)
出处
《食品科技》
CAS
北大核心
2022年第11期59-65,共7页
Food Science and Technology
