凯里白酸汤发酵过程中挥发性风味物质的变化

采用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,分析白酸汤发酵过程中各类挥发性风味物质的动态变化规律,并利用主成分分析法对挥发性风味物质进行评价。实验结果表明,发酵过程中共检测出40种挥发性风味成分,包括9种酸类、13种醇类、4种酯类、4种醛类、3种酮类、1种酚类和6种萜烯类;酸类、醇类、酯类和萜烯类物质占主导地位,其相对含量占总挥发性化合物的98%以上。发酵过程中,酸类、醇类、酯类、醛类的种类数量和相对含量随发酵进行缓慢增加;酯类、酚类和萜烯类物质的相对含量先增加后降低。主成分分析得到22种主要的挥发性风味物质,发酵第3天时白酸汤的综合得分最高,风味最佳。

Changes of Volatile Flavor Substances of Kaili Rice Acid Soup During Fermentation

The dynamic changes of volatile flavor compounds in Kaili rice sour soup(RSS)during the fermentation process are analyzed by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS),and the volatile flavor compounds are evaluated by principal component analysis.The experimental results show that a total of 40 volatile flavor compounds are detected during the fermentation process,including 9 acids,13 alcohols,4 esters,4 aldehydes,3 ketones,1 phenol and 6 terpenes.Acids,alcohols,esters and terpenes dominate,and their relative content accounts for more than 98%of the total volatile compounds.In the process of fermentation,the number and relative content of acids,alcohols,esters,aldehydes increase slowly,while the relative content of esters,phenols and terpenes decreases firstly and then increases slowly.22 kinds of main volatile flavor compounds are obtained by principal component analysis,the RSS has the highest comprehensive score and the most flavor substances on the 3 rd day of fermentation.