不同年份陶坛剁椒在贮藏过程中的品质风味变化  

Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation

作  者:王宏伟 刘宏娟 覃业优 徐那 胡嘉亮 袁晓 刘洋 蒋立文[1] WANG Hongwei;LIU Hongjuan;QIN Yeyou;XU Na;HU Jialiang;YUAN Xiao;LIU Yang;JIANG Liwen(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Jinshankoufu Food Co.Ltd.,Changde 415700,China;Hunan Tantanxiang Food Technology Co.Ltd.,Changsha 410300,China;GRG Metrology and Test(Hunan)Co.Ltd.,Changsha 410013,China)

机构地区:[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南津山口福食品有限公司,湖南常德415700 [3]湖南坛坛香食品科技有限公司,湖南长沙410300 [4]广电计量检测(湖南)有限公司,湖南长沙410013

出  处:《食品科学》2025年第3期169-178,共10页Food Science

基  金:湖南省重点研发计划项目(2020NK2027)。

摘  要:为探究不同年份陶坛剁椒发酵过程中品质、风味变化规律和主要香气成分组成,本研究采用顶空固相微萃取与气相色谱-质谱联用技术结合理化指标及菌落总数对某企业坛装存放1~5 a剁椒的品质及挥发性物质进行分析。结果表明:坛装剁椒可溶性无盐固形物、总酸、总酯、氨基酸态氮、菌落总数在发酵过程中均不断发生变化,存放1~3 a的剁椒香气品质不断提高,到第4年时剁椒样品品质下降;共检出112种挥发性化合物,其中酸类22种、醇类12种、酯类36种、酮类5种、醛类9种、酚类5种、烃类18种、其他化合物5种,不同发酵时间剁椒的挥发性成分及含量均有所不同,结合阈值分析发现气味活度值大于1的挥发性化合物有36种,这些挥发性物质对剁椒发酵成品的整体香气起着重要作用。其中芳樟醇、水杨酸甲酯、水杨酸乙酯、4-乙基-2-甲氧基苯酚为陶坛剁椒共有香气组分。从感官、理化及挥发性成分方面来看,存放1~3 a剁椒有较好感官和品质,3 a以上剁椒的香气浓郁但组织状态较差,适合其他酱类产品开发。In order to investigate changes in the quality,flavor and major aroma components of pickled chilies in ceramic jars during fermentation,this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)to analyze the volatile substances of pickled chilies in ceramic jars from a certain producer after storage for 1–5 years and determined their physicochemical indexes and total bacterial counts.The results showed that the levels of soluble salt-free solids,total acids,total esters,amino nitrogen and total colony count of chopped chili peppers kept changing with storage time,and the quality and aroma kept improving in the first three years,and then the quality declined in the fourth year.A total of 112 volatile compounds were detected,including 22 acids,12 alcohols,36 esters,5 ketones,9 aldehydes,5 phenols,18 hydrocarbons,and 5 other compounds.The volatile composition and content varied with storage time,and 36 volatile compounds with odor activity values(OAVs)greater than 1 were found,which played an important role in the overall aroma of chopped chili peppers.Among them,linalool and methyl salicylate,ethyl salicylate,4-ethyl-2-methoxyphenol were common to all samples.The samples stored for 1–3 years were superior in terms of organoleptic quality,physicochemical properties and volatile components,while those stored for more than 3 years had a strong aroma but poorer texture.

关 键 词:陶坛剁椒 品质风味 顶空固相微萃取 气相色谱-质谱 

分 类 号:TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

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