[1] 王冉. 发酵方式对萝卜泡菜发酵过程中品质的影响[D]. 雅安:四川农业大学,2014.
[2] 朱莉莉,罗惠波,黄治国,等. 大头菜等蔬菜腌制工艺研究现状与展望[J]. 中国酿造,2018,37(7):11-16.
[3] 杜书,岳喜庆,武俊瑞,等.自然发酵酸菜游离氨基酸的分析[J]. 食品与发酵工业,2013,39(2):174-176.
[4] 杜书. 酸菜自然发酵过程中风味及质地变化规律研究[D]. 沈阳:沈阳农业大学,2013.
[5] YAO Yingzheng, PAN Siyi, FAN Gang, et al. Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose[J]. LWT - Food Science and Technology, 2015,64(2): 528-535.
[6] SHEN Biao, WU Zufang, LI Haotian, et al. Effects of inoculated starter of lactic acid bacteria on quality and microbial diversity of pickled wax gourd in eastern zhejiang[J]. Journal of Food Processing and Preservation, 2017, 41(2):e12 833.
[7] 彭易涛. 新制泡菜水多轮发酵过程中乳酸菌及泡萝卜感官品质变化规律研究[D]. 雅安:四川农业大学,2015.
[8] 汤启成,曾凡玉,汪学荣,等. 毛霉型豆豉与曲霉型豆豉挥发性成分的GC-MS分析[J]. 食品工业,2016,37(10):274-278.
[9] 葛燕燕. 浙东特色腌制冬瓜加工工艺与品质特性变化研究[D]. 宁波:宁波大学,2014.
[10] ZHONG Ming, WANG Lingqiang, YUAN Dejun, et al. Identification of QTL affecting protein and amino acid contents in rice[J]. Rice Science, 2011, 18(3): 187-195.
[11] HU Wei, ZHANG Liangxiao, LI Peiwu, et al. Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry[J]. Talanta, 2014, 129: 629-635.
[12] 陈燕, 孙晓红,孙国伟,等. 顶空固相微萃取-气相色谱质谱分析蓝莓粗提物中的挥发性成分[J]. 食品工业科技, 2013, 34(20): 78-81.
[13] CHU F L, YAYLAYAN V A. Model studies on the oxygeninduced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR[J]. Journal of Agricultural and Food Chemistry, 2008, 56(22): 10 697-10 704.
[14] JANES D, KANTAR D, KREFT S, et al. Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS[J]. Food Chemistry, 2009, 112(1): 120-124.
[15] MIRHOSSEINI H, TAN C P, YUSOF S, et al. Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion[J]. Phytochemical Analysis,2008, 19(5): 429-437.
[16] 程焕. 杨梅风味特征组分鉴定及变化规律的研究[D]. 杭州:浙江大学,2017.
[17] 张晓. 黑比诺营养系品种葡萄与葡萄酒香气研究[D]. 杨凌:西北农林科技大学, 2007.
[18] 马永昆, 白洁,魏本喜,等. 基于SPME-GC-MS的超高压处理黑莓汁香气分析[J]. 农业机械学报, 2011, 42(7): 170-175.
[19] 赵大云, 丁宵霖. 雪里蕻腌菜风味物质的研究[J]. 食品与机械, 2001, 82(2): 22-42.
[20] GANEKO N, SHODA M, HIROHARA I, et al. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction[J]. Journal of Food Science, 2008, 73(1): S83-S88.
[21] 张玉霖,周亮,陈莉,等. 顶空固相微萃取结合GC-MS分析花椒油香气成分[J]. 食品研究与开发,2019,40(1):173-178.
[22] 温莉娟,马君义,曹晖,等.宰后不同冷藏时间对牛胃肌肉风味特征的影响[J]. 食品与发酵工业,2018,44(6):216-225.
[23] HOBALLAH M E, STUURMAN J, TURLINGS T C, et al. The composition and timing of flower odour emission by wild Petunia axillaris coincide with the antennal perception and nocturnal activity of the pollinator Manduca sexta[J]. Planta, 2005, 222(1): 141-150.
[24] KARAGUL YU~CEER Y, CADWALLADER K R, DRAKE M A. Volatile flavor components of stored nonfat dry milk[J]. Journal of Agricultural and Food Chemistry, 2002, 50(2): 305-312.
[25] JAGELLA T, GROSCH W. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) Ⅲ. Desirable and undesirable odorants of white pepper[J]. European Food Research and Technology, 1999, 209(1): 27-31.
[26] 韩帅,高婷婷,刘玉平,等.SDE-GC-MS分析浏阳老一品香豆豉的挥发性成分[J]. 食品与发酵工业,2013,39(8):192-197.
[27] 严赞开, 严奉伟. 佛手挥发性物质在腌制过程中的变化[J]. 食品科学, 2012, 33(2): 181-184.
[28] 李军玲, 罗晓东,赵沛基,等. 植物萜类生物合成中的后修饰酶[J]. 云南植物研究, 2009, 31(5): 461-468.
[29] 于荣敏. 天然药物活性成分的生物合成与生物转化[J]. 中草药, 2006, 37(9): 1 281-1 287.
[30] 欧阳晶,苏悟,陶湘林,等.辣椒发酵过程中挥发性成分变化研究[J].食品与机械,2012,28(6):55-58.
[31] 罗伟. 梅菜生产关键技术研究[D]. 广州:华南理工大学,2016.
[32] 李奕佳. 芥菜的清洁发酵工艺及产品开发研究[D]. 长沙:湖南农业大学,2017.
[33] 周晓媛,夏延斌.蔬菜腌制品的风味研究进展[J].食品与发酵工业,2004,30(4):104-108.
[34] 张晓,夏延斌.泡菜风味及其影响因素研究进展[J].中国调味品,2012,37(3):32-35.
[35] 陈卓,黄丹,于华,等.功能菌对泡菜风味物质形成的影响[J]. 中国调味品,2017,42(12):66-70.
[36] 周相玲, 胡安胜,王彬,等. 人工接种泡菜与自然发酵泡菜风味物质的对比分析[J]. 中国酿造, 2011, (1): 159-160.
[37] 夏雪娟,郑炯,叶秀娟,等.实时荧光定量PCR技术监测腌制麻竹笋中乳酸乳球菌动态变化[J].食品科学,2016,37(4):88-92.
[38] ABDEL- RAHMAN M A, TASHIRO Y, SONOMOTO K. Lactic acid production from lignocellulose -derived sugars using lactic acid bacteria: Overview and limits[J]. Biotechnology, 2011, 156(4): 286-301.
[39] 王芮东,李楠,卫博慧,等.高效液相色谱法测定甘蓝泡菜发酵过程中的有机酸[J].食品工业科技,2018,39(6):236-240.
[40] GA~NZLE M G, VERMEULEN N, VOGEL R F. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough[J]. Food Microbiology, 2007, 24(2): 128-138.
[41] JI Fengdi, JI Baoping, LI Bo, et al. Effect of fermentation on nitrate, nitrite and organic acid contents in traditional pickled Chinese cabbage[J]. Journal of Food Processing and Preservation, 2009, 33(1): 175-186.
[42] 朱薇. 腌雪菜制坯及风味研究[D]. 长沙:湖南农业大学, 2005.
[43] 洪冰.大头菜发酵工艺及其品质变化研究[D]. 重庆:西南大学,2016.
[44] 赵莹. 泡菜发酵菌株筛选及莲藕泡菜的加工[D]. 扬州:扬州大学,2013.
[45] 高世阳. 乳酸菌应用榨菜腌制工艺研究[D]. 杭州:浙江大学,2014.
[46] 徐圣友, 曹万友,宋曰钦,等. 不同品种竹笋蛋白质与氨基酸的分析与评价[J]. 食品科学, 2005, 26(7): 222-227.
[47] OH S K, KIM K W, PARK W M, et al. Quality characteristics of dolsan leaf mustard kimchi added with seasoning of sea tangle and lentinus edodes[J]. Journal of Life Science, 2015,25(5): 557-567.
[48] 张婷. 山野菜发酵过程中乳酸菌群和风味物质的变化及其发酵调节技术研究[D]. 银川:宁夏大学,2015.
[49] 黄微薇. 优良发酵性能和产抑菌肽乳酸菌筛选及在发酵蔬菜中的应用[D]. 哈尔滨:哈尔滨工业大学, 2009.
[50] 康旭, 乔鑫,李冬生,等. 豆酱中黄豆氨基酸变化与挥发性物质的关系[J]. 食品科技, 2011, 36(6): 281-286.