不同发酵剂对浅渍发酵豇豆风味成分和滋味的影响

采用固相微萃取（SPME）-气相色谱-质谱联用（GC-MS）和电子舌技术分析接种不同发酵剂浅渍发酵豇豆的挥发性风味成分及滋味特征，并对结果进行主成分分析（PCA）。结果表明，植物乳杆菌（Lactobacillus plantarum）SD-7和植物乳杆菌 FM-LP-9单独发酵豇豆中都检测出47种风味物质，菌株SD-7与FM-LP-9混菌（1∶1）发酵和自然发酵豇豆中分别检测出59种和44种风味物质，表明混菌发酵有利于增加发酵产品风味种类；通过主成分分析，可将酸类、酯类等8类风味成分对豇豆风味品质的影响分为4种，且在该主成分评价模型下可区分接种发酵和自然发酵。电子舌分析结果显示，自然发酵豇豆的酸味、苦味和涩味影响值高于接种发酵。综上，混合接种发酵可提高豇豆发酵产品的风味组分和改善产品的滋味。

Effect of different starters on the flavor components and taste of low-salt curing cowpea

The volatile flavor components and taste characteristics of low-salt curing cowpea fermented with different starters were analyzed by solid phase microextraction (SPME)-GC-MS and electronic tongue technology, and the results were analyzed by principal component analysis (PCA). The results showed that a total of 47 flavor compounds were detected in low-salt curing cowpea fermented by Lactobacillus plantarum SD-7 and L. plantarum FM-LP-9 alone. There were 59 and 44 volatile compounds detected in low-salt curing cowpea by mixed-strain SD-7 and FM-LP-9 (1∶1) fermentation and natural fermentation, respectively. The results showed that the mixed fermentation was beneficial to increase the flavor types of fermented products. In addition, through PCA, the 8 classes of components such as acids and esters that contributed to the overall flavor quality of low-salt curing cowpea could be divided into 4 categories, and the low-salt curing cowpea samples by the mixed-strain fermentation and the natural fermentation could be distinguished under the principal component evaluation model. The results of electronic tongue analysis showed that the acidity, bitterness and astringency of low-salt curing cowpea by the natural fermentation were higher than those of it by the mixed-strain fermentation. In summary, the mixed-strain fermentation could improve the flavor components and taste of low-salt curing cowpea.