发酵处理对广叶绣球菌挥发性成分及风味的影响  

Effects of fermentation treatment on the volatile component and flavor of Sparassis latifolia

作　　者：王宏雨[1] 翁梦婷 孔子浩 张迪[1] WANG Hongyu;WENG Mengting;KONG Zihao;ZHANG Di(National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,The Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350012,Fujian,China)

机构地区：[1]福建省农业科学院食用菌研究所,特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350012

出　　处：《菌物学报》2024年第8期151-167,共17页Mycosystema

基　　金：福建省属公益类科研院所专项(2021R1035001);福建省农业科学院科技创新团队建设专项(CXTD2021045);福建省人民政府-中国农业科学院农业高质量发展超越5511协同创新工程(XTCXGC2021014)。

摘　　要：为探讨植物乳植杆菌发酵及植物乳植杆菌-酿酒酵母混菌发酵对广叶绣球菌冻干粉挥发性成分构成和风味的影响,本文采用了顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术并结合相对气味活度值法(ROAV)和感官评价分析对不同处理的绣球菌冻干粉样品进行了检测分析。结果表明,3组样品共检测到72种挥发性物质;未发酵的对照组中醇类物质含量最高,相对含量最高的成分为1-辛烯-3-醇[(47.53±2.09)%];植物乳植杆菌发酵组中酯类、醛类、醇类含量均较高,相对含量最高的成分为正十二烷[(10.39±0.38)%];混菌发酵组中吡嗪类物质含量最高,相对含量最高的成分为2,3-二甲基-5-乙基吡嗪[(26.76±1.46)%]。通过ROAV分析,对样品风味有贡献的成分共26种(ROAV≥0.1),其中关键风味成分有9种(ROAV≥1)。3组样品共有的关键风味成分为2-甲基丁醛、1-辛烯-3-醇,赋予了3组样品共有的蘑菇与真菌霉味气味特征;1-庚烯-3-酮为对照组特有的关键风味成分,可赋予样品金属味特征;丁酸己酯、5-甲基-2-呋喃甲醇和苯乙醇为植物乳植杆菌发酵组特有的关键风味成分,可赋予样品果香味、花香味和焦糖味气味特征;2,6-二乙基吡嗪、2,5-二乙基吡嗪和2,3-二乙基-5-甲基吡嗪为混菌发酵组特有的关键风味成分,可赋予样品坚果气味特征。感官评价分析结果表明:2个发酵处理组的气味差异较大,植物乳杆菌发酵组果香味、焦糖味和蘑菇味都较均衡,且保留了部分食用菌的蘑菇气味特征,而混菌发酵组则以坚果味和焦糖味为主,气味单调;2个发酵处理组均起到较好的脱腥效果,挥发性成分分析结果亦表明1-庚烯-3-酮、壬醛、E-2-辛烯醛等腥味特征成分在发酵处理后的样品中均未检出。由此可知,植物乳植杆菌发酵及植物乳植杆菌-酿酒酵母混菌发酵均可显著改变绣球菌冻干粉样品的挥发性成分构成及其气味特征,具有脱腥增�The effects of Lactiplantibacillus plantarum fermentation and L.plantarum-Saccharomyces cerevisiae co-fermentation on the composition of volatiles and flavor of lyophilized powder of Sparassis latifolia were investigated.The lyophilized powder of S.latifolia were detected and analyzed by headspace solid phase micro-extraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with relative odor activity value(ROAV)and sensory evaluation analysis.The results showed that 72 volatile compounds were detected in the three treated groups.The control group without fermentation had the highest content of alcohol substances,with the highest relative content of 1-octen-3-ol[(47.53±2.09)%];the group fermented with L.plantarum had comparatively high levels of esters,aldehydes,and alcohols,and relative content of dodecane[(10.39±0.38)%]was the highest;the co-fermentation group had the highest content of pyrazine substances,and relative content of 2,3-dimethyl-5-ethylpyrazine[(26.76±1.46)%]was the highest.Through ROAV analysis,26 components(ROAV≥0.1)were identified as contributing to the flavor of the samples,of which 9 were key flavor components(ROAV≥1).The key flavor components shared by the three groups of samples are 2-methylbutanal and 1-octen-3-ol,giving the samples a common mushroom odor characteristic.1-Hepten-3-one is a unique key flavor component for the control group,giving the samples a metallic taste.Butyl hexanoate,5-methyl-2-furfural,and phenethyl alcohol are unique key flavor components for the L.plantarum fermentation group,giving the samples fruity,floral,and caramel flavors.2,6-Diethylpyrazine,2,5-diethylpyrazine,and 2,3-diethyl-5-methylpyrazine are unique key flavor components for the L.plantarum-Sa.cerevisiae co-fermentation group,giving the samples a nutty odor characteristic.The results of sensory evaluation analysis show that there is a significant difference in odor between the two fermentation treatment groups.The L.plantarum fermentation group has a balanced fruity,caramel,and mushroo

关 键 词：广叶绣球菌 植物乳植杆菌 酿酒酵母 发酵 挥发性成分 风味 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]