基于电子鼻分析发酵条件对酸樱桃风味的影响  

Analysis of the Influence of Fermentation Conditions on the Flavor of Sour Cherries Based on Electronic Nose

作　　者：高畅 GAO Chang(Heilongjiang University of Technology,Jixi 158100,China;Ocean University of China,Qingdao 266000,China)

机构地区：[1]黑龙江工业学院,黑龙江鸡西158100 [2]中国海洋大学,山东青岛266000

出　　处：《食品安全导刊》2024年第20期95-98,共4页China Food Safety Magazine

基　　金：2023年度省属高校基本科研业务费项目“黑龙江省气候资源时空变化特征分析”(2023-KYYWF-0459)。

摘　　要：基于电子鼻分析了发酵条件(发酵菌种、氮源、pH值、葡萄糖添加量及樱桃汁稀释比例)对酸樱桃风味物质的影响。结果表明,对比植物乳杆菌-1和植物乳杆菌-2,鼠李糖乳杆菌发酵酸樱桃汁中检测到更多的芳香族风味物质;不同氮源对产品总体风味影响不大;当葡萄糖添加量达到10%时,对总体风味不再产生明显影响;pH值升高会使大多数风味物质含量明显降低;樱桃汁与水的体积比为1∶2时,对产品风味的影响较小。该研究结果与前期利用气相-离子迁移谱技术(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)分析所得的结果基本一致,可为酸樱桃加工提供有力的理论依据。The effects of fermentation conditions (fermentation bacteria,nitrogen source,pH value,glucose addition and cherry juice dilution ratio) on sour cherry flavor substances were analyzed based on electronic nose.The results showed that Lactobacillus GG fermented sour cherry juice produced more aromatic flavor substances compared with Lactobacillus plantarum-1 and Lactobacillus plantarum-2.Different nitrogen sources had little effect on overall flavor.When glucose addition reached 10%,the overall flavor was no longer significantly affected.The increase of pH significantly reduced the content of most flavor substances.When the volume ratio of cherry juice to water was 1∶2,the influence on flavor was reduced.The results of this study are basically consistent with the previous analysis using gas chromatography ion mobility spectroscopy (GC-IMS) technology,which can provide strong theoretical basis for the processing of sour cherries.

关 键 词：酸樱桃 发酵 风味 电子鼻 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]