小米椒恒温发酵过程中挥发性成分动态变化研究

利用顶空固相微萃取-气相色谱质谱联用技术（HS-SPME-GC-MS）对小米椒恒温发酵过程中的挥发性成分进行分析，探讨发酵时间对小米椒风味的影响。结果表明，小米椒发酵过程中共鉴定到10类挥发性成分，共144种，其中以烃类为主，其次是酯类和醇类。随着发酵进行，各类成分在种类上都有不同程度的变化，但整体上趋于平均；在相对含量上，烃、酯、醇、醛、酚以及呋喃明显增加，含硫类相对下降。在发酵14 d时，小米椒中挥发性成分的种类及相对含量均较高，风味最佳，与感官评价结果一致。

Dynamic changes of volatile components of shimatogarashi during constant temperature fermentation

To study the effect of fermentation time on the flavor of shimatogarashi (Capsicum frutescens), the volatile components of shimatogarashi were investigated by HS-SPME-GC-MS during constant temperature fermentation. The results showed that a total of 10 classes of volatile components including 144 kinds were identified during the shimatogarashi fermentation, mainly hydrocarbons, followed by esters and alcohols. With the fermentation, all classes of components changed in varying degrees but on the whole tend to be average. In terms of the relative content, the content of hydrocarbons, esters, alcohols, aldehydes, phenols and furans increased significantly, but the sulfurs contents declined. After fermentation for 14 d, the varieties and relative contents of volatile components of shimatogarashi were relatively high, with the optimal flavor, which was consistent with the sensory evaluation results.