摘要
为了探讨不同菌种发酵对辣椒汁香气成分的影响,通过发酵之后的辣椒汁经过顶空固相微萃取气质联用技术检测其香气成分,并用面积归一化法测定了各种香气物质成分的质量分数,结果表明,3种菌发酵后总共有97种物质,L1、L2、L3发酵后的香气成分分别含有酯类10%、9.35%、7.85%,烃类物质18.39%、19.82%、18.37%,醇类含量14.9%、15.09%、23.02%,酮类含量12.75%、6.7%、7.96%,羧酸类含量0.83%、1.21%、1.04%,其他物质含量42.18%、36.6%、35.84%,L2、L3醛类含量分别为0.58%、3.17%。这可能跟菌种有关系。
The SPME-GC-MS method was established and used to analyze volatile flavor compounds in hot pepper sauce. The relative content of each component was determined by area normalming method. It was indicated that three of a total of 97 after the fermentation substance, L1, L2, L3, aroma components in fermented separately containing ester 10%, 9.35%, 7.85%, hydrocarbons18.39%, 19.82%, 18.37%, alcohols 14.9%, 15.09%, 23.02%, ketones 12.75%, 6.7%, 7.96%. The content of acids 0.83%, 1.21%, 1.04%. Other substances 42.18%, 36.6%, 35.84%, L2, L3 aldehydes 0.58%, 3.17%. This could strain relations.
出处
《食品科技》
CAS
北大核心
2012年第8期271-275,共5页
Food Science and Technology
