人工接种泡菜的风味研究  

作　　者：朱文娴[1] 周相玲[2] 张惠[1] 孙国波[2] 薛文通[1] 

机构地区：[1]中国农业大学食品学院,北京100083 [2]徐州空军学院航空军需系,江苏徐州221006

出　　处：《食品工业科技》2007年第11期108-110,共3页Science and Technology of Food Industry

摘　　要：筛选合适的发酵剂,人工接种泡菜并与自然发酵泡菜中的风味物质测定比较。首先用感官评价法确定合适的发酵剂进行接种,然后利用高效液相色谱法、氨基酸自动分析仪及气相色谱法,对人工接种与自然发酵泡菜中的有机酸、氨基酸和香气成分进行了分析。结果表明,选用的发酵剂人工接种发酵产品与自然发酵产品中的游离氨基酸、有机酸和挥发性风味物质基本一致。Starter culture was screened and volatile flavours were compared between inoculated fermentation pickle and natural fermentation pickle. Firstly, appropriate starter culture was confirmed with sensory evaluation method. The organic acids, amino acids, and volatile flavours were analyzed by amino acid auto-analysis, HPLC and GC-MS,which indicated that there was no much difference between the inoculated fermentation pickle and the natural fermentation pickle.

关 键 词：泡菜 人工发酵 自然发酵 发酵剂 风味物质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]