盐水浓度对甜竹笋发酵过程挥发性风味物质的影响  

Effect of Brine Concentration on Volatile Flavor Compounds in Bamboo Shoots During Fermentation

作　　者：蔡玥 杨潇然 杜玫 贾利蓉[1] CAI Yue;YANG Xiaoran;DU Mei;JIA Lirong(College of Light Industry Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065

出　　处：《食品科技》2020年第12期59-66,共8页Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0400104)。

摘　　要：为了研究不同盐水浓度对甜竹笋发酵过程挥发性风味物质的影响,对其发酵过程中的pH值、总酸含量及挥发性风味物质进行分析。结果表明,在自然发酵过程中,甜竹笋的pH值呈下降趋势,最低稳定在3.3左右。总酸含量呈上升趋势,10%盐水浓度的样品和其他3种盐水浓度的样品差异性较为显著。在22 d的发酵过程中,共检测到挥发性风味物质75种,其中酮类和酸类的相对含量随发酵时间的延长有增加趋势,醇类和醛类的相对含量则逐渐下降,酚类从无到有,而酚类物质在8%盐水浓度样品发酵结束后未检测到。对发酵甜竹笋风味影响较大的挥发性物质有对乙基苯酚、1-辛烯-3-醇、(E)-2-壬烯醛、2-十一酮和2-戊基呋喃等。In order to study the effects of different brine concentrations on volatile flavor compounds in bamboo shoots during fermentation,the pH,total acid content and volatile flavor compounds during fermentation were analyzed.The results showed that the pH value of bamboo shoots decreased during natural fermentation,and the lowest value was stable at about 3.3.The total acid content showed an upward trend,and there were significant differences between the samples with 10% brine concentration and the samples with other three brine concentrations.During the 22-day fermentation,75 kinds of volatile flavor compounds were detected,among which the relative contents of ketones and acids increased with the extension of fermentation time,while the relative contents of alcohols and aldehydes decreased gradually,and phenols grew from scratch,but phenols were not detected after the fermentation of 8% saline solution.The volatile substances that have great influence on the flavor of fermented sweet bamboo shoots are p-ethylphenol,1-octene-3-ol,(E)-2-nonenal,2-undecanone and 2-pentylfuran.

关 键 词：甜竹笋 发酵 盐水浓度 挥发性风味物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]