特色酵子馒头的感官及风味分析

以河南商丘（SQ）、南阳（NY）、新乡（XX）3个地区的特色酵子及其发酵制作的馒头为研究对象，通过对酵子pH值与可滴定酸度、乳酸菌和酵母菌计数、感官评价、质构分析、图像分析和固相微萃取与气相色谱质谱联用法对不同地区特色酵子馒头的感官及风味物质进行定量定性分析比较。结果表明，酵子样品的pH范围是5.59~5.92；TTA范围是2.12~3.40 mL；从菌落计数上看，XX酵子中的酵母菌细胞密度最高为3.93 lg(cfu/g)，SQ酵子中的乳酸菌细胞密度最高为3.39 lg(cfu/g)；XX酵子馒头的质地性状、压缩张弛性和黏着性都优于其他两种酵子馒头；在图像分析中，XX酵子馒头的切片亮度、气孔对比度、气孔数量最大，壁厚、粗气孔体积、气孔直径最小，表明其内部纹理结构较好，且更被大众所喜爱；GC-MS分析可知，从XX酵子馒头中鉴定出65种挥发性风味物质，NY酵子馒头为58种，SQ酵子馒头为61种。XX酵子馒头中对风味贡献较大的是烯烃类、醇类和羧酸类，占总量的89.06%。NY酵子馒头对风味贡献较大的也是烯烃类、醇类和羧酸类，占总量的79.13%。SQ酵子馒头中对风味贡献较大的是烯烃类、醇类和酮类，占总量的66.05%。同时，这三种馒头都存在各自所特有的风味物质。结果表明:不同酵子制作馒头的感官和风味存在一定的差异，为馒头工业化生产提供理论支持。

Sensory and Flavor Analysis of Characteristic Fermented Steamed Bread

In Henan Shangqiu (SQ), Nanyang (NY), Xinxiang (XX) three region characteristic JiaoZi and fermentation production of steamed bread as the research object, it was analysed quantitatively and qualitatively the sensory and flavor substances through the JiaoZi pH and titratable acidity, lactic acid bacteria and JiaoZi count, sensory evaluation, quality and structure analysis, image analysis and solid phase microextraction and gas chromatography mass spectrometry in the different region characteristic JiaoZi steamed bread. The results showed that the pH value of the fermentation samples ranged from 5.59 to 5.92. The range of TTA was 2.12~3.40 mL. In terms of colony count, the maximum cell density of JiaoZi in XX fermentation was 3.93 lg(cfu/g) and that of lactobacillus in SQ fermentation was 3.39 lg(cfu/g) . XX fermented steamed bread was superior to the other two kinds of steamed bread in terms of texture, compression, relaxation and adhesion. In the image analysis, the slice brightness, stomata contrast, and number of stomata of XX fermented bread were the largest, indicating that its internal texture structure was better and more popular among the public. The wall thickness, coarse pore volume, and pore diameter were the smallest. GC-MS analysis showed that 65 volatile flavor compounds were identified from XX JiaoZi steamed bread, 58 types of NY JiaoZi steamed bread, and 61 types of SQ JiaoZi steamed bread. Alkenes, alcohols and carboxylic acids in XX fermented steamed bread contributed a lot to the flavor, accounting for 89.06% of the total. Olefins, alcohols and carboxylic acids also contributed a lot to the flavor of NY JiaoZi steamed bread, accounting for 79.13% of the total. Alkenes, alcohols and ketones were the major contributors to the flavor of SQ JiaoZi steamed bread, accounting for 66.05% of the total. At the same time, these three kinds of steamed bread all had their own unique flavor substances. The results showed that there were some differences in the sensory and flavor of steamed bread made by different JiaoZi, which provided theoretical support for the commercial production of steamed bread.