青小米辣发酵过程中关键风味物质差异分析  

Differential Analysis of Key Flavor Substances in the Fermentation Process of Green Capsicum frutescens

作　　者：胡荣念 王修俊 何春霞[1,2] 张露 陈艳琳 HU Rongnian;WANG Xiujun;HE Chunxia;ZHANG Lu;CHEN Yanlin(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025,China;Industrial Technology Institute of Pepper,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州大学辣椒产业技术研究院,贵州贵阳550025

出　　处：《食品工业科技》2025年第7期248-258,共11页Science and Technology of Food Industry

基　　金：贵州省科技计划重点项目(黔科合支撑〔2022〕重点010号);贵州省科技计划项目(黔科合成果[2020]1Y025号);贵州省朝天椒产业集群建设项目(黔农财〔2022〕89号)。

摘　　要：为探究青小米辣发酵过程中挥发性风味物质变化规律,采用固相微萃取-气相色谱质谱联用分析技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS),结合偏最小二乘判别法(partial least squares discriminant analysis,PLS-DA)、聚类分析(cluster analysis,CA)和相对气味活度值(relative odor activity value,ROAV)等方法对5个不同发酵阶段(0、6、12、18和23 d)的样品进行分析。结果表明:各发酵阶段分别检测出88、84、82、90和93种挥发性风味物质。通过PLS-DA和变量重要性投影(variable importance in projection,VIP)共筛选出35种潜在差异化合物(VIP>1),发酵后期(18 d和23 d)差异特征风味物质明显增加。ROAV值和UpSet图结果表明,青小米辣5个发酵阶段分别检测出8、8、10、7和9种关键风味物质(ROAV>1),己醛、壬醛、辛醛和癸醛为发酵0 d独有的关键风味物质;2-庚醇、棕榈酸乙酯和对乙烯基愈创木酚为发酵中后期(12、18和23 d)的关键风味物质;4-乙基愈创木酚为23 d特有的关键风味物质,为发酵青小米辣提供独特发酵辛香气。该研究揭示了青小米辣不同发酵阶段挥发性风味成分及关键特征香气成分差异,为后续基于挥发性风味物质开发青小米辣制品以及对发酵过程中风味品质调控提供理论依据。In order to investigate the pattern of volatile flavor compounds changes during the fermentation of green Capsicum frutescens,samples from five different fermentation stages(0,6,12,18 and 23 d)were analyzed by using solidphase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)with partial least squares discriminant analysis(PLS-DA),cluster analysis(CA),and relative odor activity value(ROAV).The results showed that 88,84,82,90 and 93 volatile flavor compounds were detected at each fermentation stage.A total of 35 potentially different compounds(VIP>1)were screened by PLS-DA and variable importance in projection(VIP),and the different characteristic flavor substances increased significantly in the later stages of fermentation(18 d and 23 d).The results of ROAV and UpSet plots showed that 8,8,10,7 and 9 key flavours were detected in the five fermentation stages of green Capsicum frutescens(ROAV>1),respectively.Hexanal,nonanal,octanal and decanal were the key flavours unique to the 0 d of fermentation,while 2-heptanol,ethyl palmitate and 4-ethyl guaiacol were the key flavours for the middle and late stages of fermentation(12,18 and 23 d).4-Ethylguaiacol was the key flavour at 23 d,providing a unique fermentation pungent aroma to the fermented green Capsicum frutescens.This study revealed the differences in volatile flavour components and key characteristic aroma components in different fermentation stages of green Capsicum frutescens,and provided theoretical basis for the subsequent development of green Capsicum frutescens products based on volatile flavour substances as well as the regulation of flavour quality in the fermentation process.

关 键 词：发酵青小米辣 挥发性风味物质 固相微萃取-气相色谱质谱联用 偏最小二乘判别 相对 气味活度值 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]