不同发酵方式的泡菜挥发性成分分析

为研究不同发酵方式泡菜中挥发性成分的差异，采用顶空固相微萃取结合气相色谱-质谱联用技术对自然发酵、老泡菜水发酵、肠膜明串珠菌发酵、植物乳杆菌发酵和短乳杆菌发酵5 种不同发酵方式的泡菜及泡菜原料中挥发性成分进行检测分析，得到不同种类化合物共55 种。利用相对气味活度值确定了各类泡菜及原料中的主体风味成分的种类。结果表明，不同泡菜中的主体风味成分种类差异较大，仅壬醛是各类泡菜的共有主体风味成分，对结球甘蓝泡菜风味影响最大。通过主成分分析结果可知，老泡菜水发酵、短乳杆菌发酵和甘蓝原料的风味在整体上明显不同，而肠膜明串珠菌、植物乳杆菌发酵泡菜与自然发酵泡菜在总体风味成分上较为接近，并与壬醛、异硫氰酸烯丙酯、右旋萜二烯关联较大。

Analysis of Volatile Components in Pickles Fermented with Different Starter Cultures

Volatile components of head cabbage pickles fermented with different starter cultures and head cabbage were extracted
by headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatograph-mass spectrometry (GC-MS). A
total of 55 compounds were identified. Relative odor activity value (ROAV) was used to evaluate the critical odor compounds
in different pickles. The results showed that there was a great difference in the chemical classes of odor compounds in different
pickles and only 1-nonanal was detected in all the pickles. The principal component analysis (PCA) indicated that the overall
flavors of head cabbage and pickles fermented by old brine and Lactobacillus brevis were obviously different. On the contrary,
pickles from natural fermentation and fermention by Leuconostoc mesenteroides and Lactobacillus plantarum were similar in the
overall flavor which had a close relationship with 1-nonanal, allyl isothiocyanate and D-limonene.