不同菌种发酵所得酸豆乳风味物质的主成分分析  

Principal component analysis of flavoring substances in fermented soymilk with different strains

作　　者：朱涔铭 郝正祺 郭顺堂[1] ZHU Cen-Ming;HAO Zheng-Qi;GUO Shun-Tang(Beijing Key Laboratory of Plant Protein and Cereal Processing,College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,植物蛋白与谷物加工北京市重点实验室,北京100083

出　　处：《食品安全质量检测学报》2020年第17期5971-5981,共11页Journal of Food Safety and Quality

基　　金：十三五重点研发计划项目(2016YFD0400402)。

摘　　要：目的针对酸豆乳存在的重要感官缺陷,判断不同菌种发酵风味间的差异性。方法收集与酸豆乳风味相关的、具有代表性、实验设计合理、数据信息完整的文献,共提取了27种发酵菌种制得的酸豆乳风味物质测定数据,将其进行统计并标准化处理,根据各风味物质出现频率筛选出酸豆乳风味体系中主要的风味物质,结合阈值和含量计算香气活度值(odoractivityvalue,OAV)和相对气味活度值(relative odor activity value,ROAV)值,确定对酸豆乳风味起主要贡献的物质。将其作为研究对象,对不同菌种发酵豆乳的风味进行PCA主成分分析。结果对酸豆乳风味起主要贡献的物质有2,3-丁二酮、2,3-戊二酮、1-辛烯-3-酮、3-羟基-2-丁酮、乙醛、正己醛、2-辛烯醛、2,4-癸二烯醛、戊醛、己醇、1-庚醇、1-辛烯-3-醇、2-戊基呋喃。结论27种菌种在4类风味物质(强豆腥味物质、奶香味物质、非豆腥味物质、弱豆腥味物质)的相对含量上存在显著性差异。Objective To determine the difference of fermented flavor between different strains of fermented soybean milk in view of the important sensory defects.Methods The representative literatures with reasonable experimental design and complete data information related to flavor of fermented soymilk were collected,and the flavor substances data of fermented soymilk produced by 27 kinds of strains were summarized.According to the occurrence frequency of each substance,the main flavor substances of fermented soymilk were determined,and odoractivityvalue(OAV)andrelative odor activity value(ROAV)were calculated by their thresholds and contents,to determine the main contribution to the flavor of soymilk.Furthermore,principal component analysis(PCA)was used to analyze the flavor of fermented soymilk from different strains.Results The main substances contributing most to the flavor of fermented soymilk were 2,3-butyl ketone of 2,2,3-glutaric ketone,1-octene-3-ketone,3-hydroxy-2-butanone,acetaldehyde,hexanal,2-octene aldehyde,2,4-decadienal,pentaldehyde,hexanol,1-heptanol,1-octene-3-alcohol,and 2-pentyl furan.Conclusion There are significant differences in the relative contents of 4 kinds of flavor substances,including milk flavor,strong beany flavor,weak beany flavor and non-beany flavor.

关 键 词：酸豆乳 菌种 风味物质 主成分分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]