发酵过程中韩式泡菜风味的变化  

Changes of Korean Kimchi’s Flavor in Fermentation Process

作　　者：严先朋 刘刚[1,2] 张晓喻[1,2] 刘兴艳[2,3] 汪淑芳[1,2] 李学理[1] 卢相 蒋小妹 YAN Xianpeng;LIU Gang;ZHANG Xiaoyu;LIU Xingyan;WANG Shufang;LI Xueli;LU Xiang;JIANG Xiaomei(College of Life Sciences ,Sichuan Normal University,Chengdu 610101 ,China;Food Function and Application Research Institute ,Sichuan Normal University,Chengdu 610101,China;College of Chemistry and Materials Science ,Sichuan Normal University,Chengdu 610101 ,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川师范大学食品功能及加工应用研究所,四川成都610101 [3]四川师范大学化学与材料科学学院,四川成都610068

出　　处：《食品与生物技术学报》2019年第4期150-159,共10页Journal of Food Science and Biotechnology

基　　金：四川师范大学大精设备开放基金项目(DJ2016-08);四川师范大学2015年创新创业教育课程“食品与药品制造检验综合应用的实践”项目;2015年“生物技术专业实践教学目标的整合与协调研究”质量工程项目

摘　　要：为了研究韩式泡菜在发酵过程中风味的变化,先测定韩式泡胡萝卜、泡白菜的乳酸菌含量、pH值及总酸度;再用电子鼻、电子舌检测比较气味和滋味的差异性,并应用主成分分析、线性判别式分析对其风味特征进行比较。结果发现:发酵6 d韩式泡胡萝卜的乳酸菌含量达到最大值,发酵4 d韩式泡白菜达到最大值。达到最大值后,2种泡菜的乳酸菌含量都快速减少。发酵3 d形成可检测的乳酸,韩式泡胡萝卜发酵6 d、韩式泡白菜发酵4 d的pH分别是3.40、3.48,总酸度分别是1.26%、0.51%。不同的发酵时间,韩式泡胡萝卜、泡白菜的风味变化明显有差异。韩式泡胡萝卜与泡白菜,在气味特征上十分接近,但可依据气味特征的差异明确分成4类。而在味觉特征方面韩式泡胡萝卜、泡白菜则存在明显差异,特别是咸味值、苦味值和涩味值,韩式泡白菜比韩式泡胡萝卜的值都大。试验说明发酵过程中,在同一种制作工艺、发酵条件下,韩式泡菜的气味、滋味等风味特征变化明显,其风味的变化受到发酵时间、原材料的类型等因素的影响。In order to study the flavor changes of kimchi in fermentation process,we firstly measured the lactic acid bacteria contents,the pH values and the total acidities of kimchi carrot and kimchi cabbage. Then we compared the difference in odour and taste by using e-nose and e-tongue,respectively. In addition,we compared flavor features of the two kinds of kimchi by PCA(principal component analysis) and LDA(linear discriminant analysis). The result shows that the lactic acid bacteria content of Korean carrot kimchi arrived at the maximum value after fermentation of 6 days,and that of Korean cabbage kimchi achieved the maximum value on fourth day of fermentation. Both the lactic acid bacteria contents of the two kinds of kimchi declined rapidly after reaching the maximum value. The lactic acid bacteria could be detected after fermentation of 3 days. The pH value of Kimchi Carrot after 6 days fermentation and Kimchi Cabbage after 4 days fermentation was3.40 and 3.48 respectively,and their total acidity was 1.26% and 0.51% respectively. Significant difference in flavor change with fermentation time was observed between Korean carrot kimchi and Korean cabbage kimchi. Odor characteristics of the two kinds of kimchi were very close to each other. The kimchi can still be classified into four categories according to their discrepancy of odor characteristics. In terms of taste characteristics,there was remarkable difference between the two,especially in the salty value,bitterness value and astringency value. These values of Korean cabbage kimchi were larger than those of Korean carrot kimchi. Results indicated that kimchi differed obviously in favor characters such as odor and taste features,even under the same process and fermentation conditions. And the flavor characters changed with fermentation time,type of raw material and other factors.

关 键 词：韩式泡菜 电子鼻 电子舌 风味变化 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]