不同乳酸菌强化接种发酵辣椒挥发性风味成分分析

为更好地了解强化接种发酵对辣椒的风味特征影响，采用固相微萃取-气相色谱-质谱技术检测4株乳酸菌强化接种发酵辣椒风味成分。结果共检出挥发性风味物质20类191种。不同菌种发酵样品风味物质的种类及含量有较大差异，发酵乳杆菌共检出挥发性风味物质15类76种，乳链球菌共检出8类20种，植物乳杆菌共检出13类84种，乳酸片球菌共检出11类73种。经主成分分析方法统计显示，发酵乳杆菌的风味物质综合评分为11.28分、乳酸片球菌为3.65分，植物乳杆菌为－0.08分，乳酸链球菌为－11.30分，自然发酵为－3.56分。风味物质综合排名为：发酵乳杆菌＞乳酸片球菌＞植物乳杆菌＞自然发酵＞乳链球菌，发酵乳杆菌、乳酸片球菌以及植物乳杆菌强化发酵较自然发酵辣椒风味品质突出。

Volatile Analysis of Chili Fermented by Different Lactobacillus Species

To better understand the effect of artificial inoculation on the flavor characteristics of fermented chili,SPME-GCMS was used to analyze the flavor composition of different types of fermented chili(natural fermentation and inoculated fermentation with 4 different Lactobacillus species).A total of 191 volatile flavor compounds were found belonging to 20 categories.Chili fermented by different strains contained very different types and amounts of volatile flavor compounds.Seventy-six flavor compounds(15 categories) were found in Lactobacillus fermentum fermented chili,20(8 categories) in Streptococcus lactis fermented chili,84(13 categories) in Lactobacillus plantarum,and 73(11 categories) in Pediococcus acidilactici fermented chili.The results of principal component analysis(PCA) indicated that the comprehensive scores for volatile flavor compounds in chilis fermented by inoculation of Lactobacillus fermentum,Pediococcus acidilactici,Lactobacillus plantarum or Streptococcus lactis or naturally fermented were 11.28,3.65,-0.08,-11.30 and-3.56,respectively.Five kinds of chili could be ranked in decreasing order of comprehensive score for volatile flavor compounds as follows: Lactobacillus fermentum > Pediococcus acidilactici>Lactobacillus plantarum >natural fermentation>Streptococcus lactis.Fermented chili prepared by artificial inoculation had more outstanding flavor quality than naturally fermented chili.