风味发酵液发酵面团挥发性风味物质及特征分析

目的:探究不同发酵时间下风味发酵液发酵面团的挥发性成分种类及含量。方法:采用顶空固相微萃取—气质联用法(HS-SPME-GC-MS)测定风味发酵液发酵12,24,36,48,72 h时，面团中的挥发性风味物质，并进行气味感官评定及pH值、总酸度(TAA)和面团流变学特性测定。结果:因不同发酵时间下产生的风味物质的种类和含量不等，8种气味(乳香、干酪味、花香味、水果甜香、酒味、麦芽味、青草香和酸味)的强弱度不同；面团pH值随发酵时间的延长逐渐降低，TTA则相反；面团的拉伸阻力、拉伸比及拉伸面积随发酵时间的延长整体呈先增后减趋势，延伸性则先下降后升高，表明适度发酵(发酵36 h)有利于面筋网络的形成和稳定。5个面团中共检出92种挥发性物质，其中醇类22种、酯类27种、醛类12种、酮类14种、烷烃类10种、酸类7种；发酵12,24,36,48,72 h的面团中分别检出27,43,38,41,37种挥发性风味成分，其中酸类及酯类物质含量随发酵时间的延长先升后降，均在48 h达到最高(分别为47.31%和20.96%),醛类、酮类及酸类物质含量则随发酵时间的延长逐渐降低。结论:不同发酵时间的挥发...

Analysis of volatile flavor components and characteristics of dough fermented with flavor fermentation liquid

Objective: This study aimed to investigate the varieties and contents of volatile components in fermented dough with flavor fermentation broth at different fermentation time. Methods: Headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS) was used to determine the volatile flavor substances in the dough of the flavor ferment at 12, 24, 36, 48 and 72 h. Also, sensory evaluation of the odor and determination of pH value, total acidity (TAA) and rheological properties of the dough were measured. Results: The strength of eight odors (frankincense, cheese, flower, fruit sweet, wine, malt, grass and sour) showed different performance, depending on the types and contents of the flavour substances produced during the different fermentation periods. The pH value of the dough gradually decreases with the time of fermentation, while TTA was the opposite. The tensile resistance, stretch ratio and tensile area of dough increased first but decreased with the extension of fermentation time, while the elongation of dough decreased first then increased. These results indicated that moderate fermentation (36 h) was beneficial to the formation and stability of the gluten network. A total of 92 volatile substances were detected in the dough with 5 fermentation times, including 22 alcohols, 27 esters, 12 aldehydes, 14 ketones, 10 alkanes, and 7 acids. A total of 27, 43, 38, 41 and 37 volatile flavor components were detected from the dough fermented for 12, 24, 36, 48 and 72 h, respectively. The contents of acids and esters increased first then decreased with the prolongation of fermentation time and reaching the highest at 48 h (47.31% and 20.96%, respectively). On the other hand, the contents of aldehydes, ketones and acids all gradually decreased. Conclusion: The volatile substances of different fermentation times were alcohols mainly, and the total flavor substances and the relative content of alcohols and esters reached the highest at 48 h, indicating that alcohols and esters might be the major contributors to the flavor of dough during fermentation.