云芝发酵红薯浆水代谢产物对酸奶风味的影响

为明确云芝发酵红薯浆水(Coriolus versicolor fermentation of sweet potato pulp water,CV-SPPW))对酸奶风味的影响,为CV-SPPW改善酸奶品质提供理论依据。本研究通过测定红薯浆水(Sweet potato pulp water,SPPPW)发酵前后的理化指标、代谢产物及酸奶的风味物质。结果表明：CV-SPPW中多糖、黄酮、总酚、三萜的含量分别提高5.79、12.25、11.16、3.78倍,游离氨基酸提高了121.87%。此外,CV-SPPW中棉籽糖、赤藓酮糖、丝氨酸、灵芝酸F等代谢产物分别上升14.7、8.49、43.95、8.03倍,这些代谢产物通过糖类热解、美拉德反应等途径形成酸奶的风味物质。添加CV-SPPW的四组酸奶中主要风味物质：苯乙醛、糠醇、δ-十二内酯、4-壬酮、芳樟醇等的相对气味活度值(relative odor activity value, ROAV)值增加,赋予酸奶玫瑰花香味、甜味、奶油味、果香味。因此,CV-SPPW能够明显改善酸奶品质,提升酸奶的风味特性,具有很好的应用前景。

Effect of water metabolites from fermented sweet potato pulp from Coriolus versicolor on yogurt flavor

To clarify the effect of Coriolus versicolor fermentation of sweet potato pulp water (CV-SPPW)) on the flavor of yogurt and to provide a theoretical basis for improving the quality of yogurt. In this study, we determined the CV-SPPW''s mine physicochemical indexes, metabolites and flavor substances of yogurt. The results showed that the contents of polysaccharides, flavonoids, total phenols and triterpenes in CV-SPPW were increased by 5.79, 12.25, 11.16, and 3.78 times, respectively, and the free amino acids were increased by 121.87%. In addition, metabolites such as raffinose, erythrulose, serine, and ganoderic acid F rose 14.7, 8.49, 43.95, and 8.03 times, respectively, after CV-SPPW, and these metabolites formed flavor substances in yogurt through glycolytic pyrolysis, and meladic reaction. The relative odor activity values (ROAV) of the main flavor substances: benzeneacetaldehyde, 2-furanmethanol, delta-dodecalactone, 4-nonanone, and linalool were increased in the four groups of yogurts spiked with CV-SPPW, which conferred the yogurts with rosy, sweet, creamy, and fruity flavors. Therefore, CV-SPPW can significantly improve the quality of yogurt and enhance the flavor characteristics of yogurt, which has a good application prospect.