萝卜腌制前的预处理方式对风味及质构的影响研究

为了解传统预处理方式对腌制萝卜风味物质及质构的影响,本试验利用固相微萃取-气-质-联用技术对三种不同预处理方式下的腌制萝卜挥发性风味物质进行分析,同时利用质构仪对硬度的变化进行测量。结果显示:热浸前处理的腌制萝卜挥发性风味物质共有50种,干制前处理的腌制萝卜挥发性风味物质共有44种,直接腌制的萝卜挥发性风味物质共有38种。三种方式腌制萝卜形成的特征风味物质都以酯类和二硫化物为主,其它物质却不相同,热浸前处理的腌制萝卜以烯类和芳香类为主,含量分别为5.14%和6.53%;干制前处理的腌制萝卜以酸类和醛类为主,含量分别为5.45%和7.89%;直接腌制的萝卜以烷类和芳香类为主,含量分别为6.56%和4.93%。另外,不同预处理方式加工而成的腌制萝卜经过杀菌后其硬度都有一定程度下降,但是经过热浸前处理的样品硬度保持最好,干制前处理的样品次之。

Effects of Pretreatment on Flavor Substance and Crispness of Pickled Radish

In order to compare the effects of traditional pretreatment methods on flavor substances and texture of pickled radish, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile flavor substances and a texture analyzer was used to measure changes in hardness after three pretreatments. The results showed that there were 50 types of volatile flavor substances in pickled radishes after blanching pretreatment, 44 volatile flavor substances after drying pretreatment, and 38 volatile flavor substances in pickled radishes without any pretreatment. The major flavor substances formed during the three pretreatments were primarily esters and disulfides. The other substances formed differed with the pretreatments, with blanching primarily yielding alkenes and aromatic compounds with content of 5.14% and 6.53%, respectively, while drying yielded carboxylic acids and aldehydes with content of 5.45% and 7.89%, respectively. When no pretreatment was given, alkanes and aromatic compounds resulted, with content of 6.56% and 4.93%, respectively. In addition, the hardness of pickled radish decreased to some extent after the three different pretreatments, while the texture was found to be better retained after blanching than drying.