米发糕的风味形成及特征分析

以丝苗米为原料，接种酵母菌发酵制作米发糕，对不同操作阶段风味物质进行测定，研究米发糕的风味形成及特征。结果表明，发酵和蒸制产生了米发糕特殊的滋味和挥发性气味物质，呈味游离氨基酸主要是米发糕蒸制过程中蛋白质的热降解所产生的，其中以苦味氨基酸比例最大，其次依次为甜味和鲜味氨基酸。发酵过程中产生了大量挥发性物质，蒸制过程进一步产生了以烷烃为主，兼有较多的醇、酸、酚、酮等挥发性物质，从而形成了米发糕特定的气味。米发糕的滋味物质主要在热降解过程中形成，而气味物质则与微生物降解和热降解有关。

Flavor Formation and Characteristics of Fermented Rice Cake

Flavor compounds analysis was carried out at different stages of fermented rice cake making from Simiao rice by yeast inoculation to study the flavor characteristics of fermented rice cake and their formation mechanism.The formation of characteristic taste and volatile compounds was found during both fermentation and steaming.Flavor free amino acids were formed mainly as a result of the thermal decomposition of proteins during steaming,of which bitter amino acids were the most prominent,followed by sweet an...