蚕豆酱酿造过程中挥发性风味物质分析  

Volatile flavor compounds analysis of broad bean sauce during fermentation

作　　者：王金晶[1] 周敏[1] 刘春凤[1] 李崎[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《东北农业大学学报》2013年第8期14-22,共9页Journal of Northeast Agricultural University

基　　金：国家863计划项目(2012AA021303);教育部新世纪人才支持计划项目(NCET-10-0453)

摘　　要：应用顶空固相微萃取气质联用技术(HS-SPME-GC-MS)对传统发酵和高温发酵两种工艺酱醅中的挥发性风味物质进行分析检测。结果表明,与高温发酵相比,传统发酵产生的挥发性风味物质种类较多(包括醇、醛、酯、酮、烃、杂环、腈、酸、醚、酚等),较高温发酵多34种风味物质,酯、醛、烃、杂环类化合物的相对含量较高。A gas chromatography - mass spectrometry （GC/MS） method coupled with headspace solid-phase micro-extraction was used to detect the violate flavor compounds in broad bean sauce under the condition of traditional and high-temperature fermentation. The result showed that there are more kinds of violate flavor compounds in traditional fermented sauce than that of high-temperature fermented sauce （alcohol, aldehyde, ester, ketone, hydrocarbon, heterocycle, nitrile, acid, ether, phenol, etc.）, which is 34 more kinds of flavor compounds than high temperature fermentation. Moreover, the concentration of ester, aldehyde, hydrocarbon, and heterocycle compounds account for the most of the violate flavor compounds.

关 键 词：蚕豆酱 SPME 风味物质 发酵工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]