前期发酵温度对甜面酱挥发性成分的形成及品质的影响

采用顶空固相微萃取和气质联用方法，测定前期在不同发酵温度(20、30、40、50℃)条件下酿制的甜面酱成品挥发性成分。结果表明：随着发酵温度升高，酯类、醇类、酸类含量逐渐降低，醛类含量逐渐增多，酮类、酚类含量在40℃时最高，而低温发酵时挥发性化合物种类少于高温发酵。结合pH 值、总酸、氨基态氮及还原糖含量等理化指标的分析，确定前期最适发酵温度为40℃。

Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste

Volatile compounds in sweet flour paste in the early period of fermentation at different temperatures were extracted using head space solid-phase microextraction (HS-SPME) apparatus and analyzed by GC-MS. Results showed that increased fermentation temperature could result in a gradual decrease in the contents of esters, alcohols and acids, and gradual increase in the content of aldehydes. The highest contents of ketones and phenols were observed at the fermentation temperature of 40 ℃. However, less species of volatile compounds was identified in sweet flour paste prepared by low-temperature fermentation. Based on the comprehensive analysis of pH, total acids, amino nitrogen and reducing sugars, the optimal fermentation temperature in the early stage was 40 ℃.