酵母菌对自然发酵酸面团面包中风味物质影响的研究

以添加不等量酵母菌（0，1，2，3g酵母菌／200g自然发酵剂）的自然发酵酸面团面包及非酸面团面包为研究对象，采用固相微萃取（SPME）技术分别提取样品中的挥发性风味物质，然后通过气相色谱-质谱（GC-MS）联用法进行鉴定：结果表明，44种挥发性物质存在于至少两种样品中，其中主要为醇类、酸类、醛类、酯类、烷烃类、酮类、烯类、芳香族化合物和杂环及含氮化合物。酸面团面包含一些独有的物质，如乙酸甲酯、4-丁酸丁交酯、1，2-苯二酸二乙酯和蚁酸丙酯等：酵母菌对自然发酵酸面团面包中主要挥发性风味物质有较大影响．如酸类物质的相对含量有所下降，醛类的含量增加，添加酵母菌的酸面团面包风味物质中酯类的比例低于不添加酵母菌的．

Studies on the effect of adding yeast on volatile flavor compounds in sourdough breads

In this paper, spontaneous fermentation sourdough breads added with different amount of yeast and the non-sourdough bread were studied. Solid-Phase Microextraction ( SPME ) was used to absorb and extract volatile flavor compounds of the five samples, then Gas Chromatography-Mass Spectroscopy ( GC-MS ) was simultaneously used to identify the volatile flavor compounds. The results showed that a total of 44 volatile flavor compounds were obtained in two samples at least, including carboxylic acids, alcohols, aldehydes, etc. There were some special compounds in the spontaneous fermentation sourdough breads added with different amount of yeast, such as vinyl methyl ether, 4-butylbutan-4-olide, 1,2-benzenedicarboxylic acid, diethyl ester, formic acid propyl ester, and others. Yeast affected the main volatile flavor compounds in sourdough breads. The relative content of carboxylic acids was decreased, while that of aldehydes was increased. The proportion of esters in the spontaneous fermentation sourdough breads added with yeast is lower than those without yeast.