摘要
为了对类干酪乳杆菌(Lactobacillus casei)发酵豆渣饮料发酵过程中风味进行综合评价,采用顶空固相微萃取/气质联用技术(solid phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS)、电子鼻,结合主成分分析、聚类分析对其发酵过程中产生的挥发性风味物质组成与差异性进行研究。结果表明,豆渣饮料在发酵过程中总共检测到87种挥发物质,包括醇类24种、醛类8种、酸类10种、酮类7种、烷烃类14种、酯类17种和其他化合物7种。随着发酵时间的延长,醛类挥发性风味物质的含量显著降低,酯类、酸类及其他类挥发性风味物质的含量显著增加(P<0.05)。与其他样品相比,发酵24 h时挥发性风味物质有更多种类(20种)及更低的致豆腥味物质(4.25μg/g),主要致豆腥味(E,E)-2,4-癸二烯醛含量为2.81μg/g,差异显著(P<0.05)。呈清香味和豆香味的挥发性物质,如1-己醇、1-壬醇、2,4-壬二烯醛、己酸、2-壬酮、辛酸甲酯等含量较高,赋予豆渣饮料独特的香味。此外,电子鼻雷达图和主成分分析都能够提供豆渣饮料发酵过程中风味物质的分布情况。
This study aims to evaluate the flavor of Lactobacillus casei fermented okara beverage during fermentation. Solid phase microextraction/gas chromatography-mass spectrometry(SPME/GC-MS), electronic nose, combined with principal component analysis and cluster analysis were used to study the composition and differences of volatile flavor substances produced during fermentation. The results showed that a total of 87 volatile substances were detected from okara beverages, including 24 alcohols, 8 aldehydes, 10 acids, 7 ketones, 14 hydrocarbons, 17 esters and 7 other compounds. With the prolongation of fermentation time, the contents of aldehydes volatile flavor compounds were significantly decreased, while the contents of esters, acids and other volatile flavor compounds were significantly increased(P<0.05). Compared with other samples, there were more volatile flavor substances(20 kinds) and lower beouttuytic flavor substances(4.25 μg/g) at 24 h fermentation, and the main beouttuytic flavor(E, E)-2, 4-decenal content was 2.81 μg/g, and the difference was significant(P<0.05). The contents of volatile substances such as 1-hexanol, 1-nonanol, 2, 4-nonenal, hexanoic acid, 2-nonenone and methyl octanoate were high, which give the okara beverages unique flavor. In addition, both electronic nose radar map and principal component analysis can provide the distribution of flavor substances during fermentation of okara beverages. This study provides a theoretical basis for improving the flavor of okara beverages.
作者
宋虹
李一雪
李然
张尊琴
许新月
杨立娜
王胜男
朱丹实
刘军
霍达非
刘贺
SONG Hong;LI Yixue;LI Ran;ZHANG Zunqin;XU Xinyue;YANG Lina;WANG Shengnan;ZHU Danshi;LIU Jun;HUO Dafei;LIU He(College of Food Science and Engineering,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China;Shandong Yuwang Ecogical Food Industry Co.Ltd.,Yucheng 251200,China;Liaoning Douhua Tianbao Food Technology Co.Ltd.,Shenyang 110000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第5期253-260,共8页
Food and Fermentation Industries
基金
国家自然科学基金项目(31972031)
渤海大学博士启动项目(0519bs015)。
