摘要
通过采集传统发酵过程中的永川豆豉样本,采用固相微萃取和气相色谱-质谱联用技术对其挥发性风味物质在发酵过程中的变化进行测定。发现永川毛霉型豆豉的主体风味以酱香为主,成品豆豉中含有化合物95个,其中酯类化合物31种、烃类化合物20种、酮类化合物8种、羧酸类化合物6种、醇类化合物5种、醛类化合物5种、酚类化合物5种、苯类化合物3种和其他类化合物11种。同时,风味物质以乙酸乙酯、苯甲酸乙酯、邻苯二甲酸二丁酯、环戊酮、苯乙酮、3-辛酮、苯乙醇、苯甲醛、苯乙醛等含量高阈值低的挥发性物质为主混合生成的独特酱香。芳香族氨基酸降解所产生苯乙醛、苯乙醇、苯乙酮对豆豉风味形成贡献较大。
In this study, Yongchuan Douchi samples during different stages of fermentation were collected and the changes in their volatile flavor compounds were determined by solid-phase microextraction and GC-MS. It was found that its main flavor was sauce-flavor. The final Douchi contained 95 compounds, including 31 esters, 20 hydrocarbons, 8 ketones, 6 carboxylic acids, 5 alcohols, 5 aldehydes, 5 phenols, 3 benzenes and 11 other compounds. Meanwhile, the particular sauce flavor was produced by high contents oflow threshold compounds such as ethyl acetate, ethyl benzoate, di-butyl phthalate（DBP）, cyclopentanone, acetylbenzene, 3-octanone, phenethanol, benzaldehyde, and phenylacetaldehyde. Phenylacetaldehyde, phenethanol and acetylbenzene generated from aromatic amino acids had greater contribution to the flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第20期95-100,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31201411)
关键词
永川豆豉
酱香
风味物质
机理
Yongchuan Douchi
sauce-flavor
flavor substance
mechanism
