| 梨孢镰刀菌对麦芽挥发性风味物质的影响 |
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| 引用本文： | 董亮,耿宇凤,刘泷泽,陈炎,柴多,徐献兵,秦磊,. 梨孢镰刀菌对麦芽挥发性风味物质的影响[J]. 中国食品学报, 2020, 20(1): 261-267 |
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| 作者姓名： | 董亮 耿宇凤 刘泷泽 陈炎 柴多 徐献兵 秦磊 |
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| 作者单位： | 大连工业大学食品学院;国家海洋食品工程技术研究中心; |
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| 基金项目： | 大连市高层次人才创新计划项目（2017RQ131）；辽宁省自然科学基金计划重点项目（20170520317）；“十三五”国家重点研发计划项目（2017YFD0401203）；国家自然科学基金面上项目（31871760） |
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| 摘 要： | 采用固相微萃取-气质联用技术(SPEM/GC-MS)分析鉴定了梨孢镰刀菌在不同培养时期自身所产生的嗅感物质的构成。研究发现:不同培养阶段,梨孢镰刀菌所产生的的挥发性物质不同,都由挥发性醛、醇、酮、酸以及芳香族化合物所构成,同时,原料大麦和成品麦芽的挥发性风味物质构成具有很高的相似度。然而,其对麦芽风味的影响主要体现在对麦芽嗅感风味物质含量的影响上,没有产生新的风味代谢物质。梨饱镰刀菌对麦芽风味的构成以及形成都会产生一定的影响。
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| 关 键 词： | 固相微萃取 气质联用 梨孢镰刀菌 嗅感物质 麦芽 |
Studies on the Effect of Fusarium poae on Malt Flavor |
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| Dong Liang,Geng Yufeng,Liu Longze,Chen Yan,Chai Duo,Xu Xianbing,Qin Lei. Studies on the Effect of Fusarium poae on Malt Flavor[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(1): 261-267 |
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| Authors: | Dong Liang Geng Yufeng Liu Longze Chen Yan Chai Duo Xu Xianbing Qin Lei |
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| Affiliation: | (College of Food Science,Dalian Polytechnic University,Dalian 116034,Liaoning;National Engineering Research Center of Seafood,Dalian 116034,Liaoning) |
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| Abstract: | In this paper,solid phase microextraction(SPME)combined GC-MS(SPEM/GC-MS)was used to identify the composition of the volatile compounds produced by fusarium pose in different culture periods.The results showed that different volatile compounds were produced of aldehydes,alcohols,ketones,acids and aromatic compounds in different culture stages.And at the same time the volatile flavor compounds of barley and finished malt has a high degree of similarity.However,it had an influence on the malt flavor that was mainly reflected in content of flavor compounds,did not produce new flavor metabolic compounds.Therefore,fusarium pose on the composition of malt flavor and the formation will have a certain impact. |
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| Keywords: | solid phase microextraction GC-MS Fusarium poae volatile compounds malt |
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