食品与发酵工业 >

2019 , Vol. 45 >Issue 18: 93 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019895

研究报告

麻竹笋腌制加工过程中风味物质的变化

  • 郑炯 ,
  • 李薇 ,
  • 陈光静 ,
  • 阚建全
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  • 1.西南大学 食品科学学院,重庆 400715;
    2.食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715
博士,副教授(阚建全教授为通讯作者)。

网络出版日期: 2019-11-06

基金资助

国家自然科学基金(31701617)

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Changes in flavor compounds of bamboo shoots (Dendrocalamus latiflorus) during pickling process

  • ZHENG Jiong ,
  • LI Wei ,
  • CHEN Guangjing ,
  • KAN Jianquan
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  • 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2.National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China

Online published: 2019-11-06

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摘要

为了研究麻竹笋腌制加工过程中风味物质的变化,以麻竹笋为原料,对其腌制过程中的挥发性成分、有机酸及氨基酸的含量变化进行分析。结果表明,在63 d的腌制过程中共检测到74种挥发性风味成分、8种有机酸及17种氨基酸。其中,苯酚类、酮类和烷烃类的相对含量随腌制时间的延长逐渐增加,醛类、烯烃类和其他类物质的相对含量则逐渐下降,醇类和酯类的相对含量先升高后降低。相对含量较高的挥发性成分有4-甲基苯酚、2-戊基呋喃、己醛、4-羟基苯甲醛、芳樟醇等。乳酸、乙酸和丙酸在腌制后含量升高,柠檬酸等其余5种有机酸在腌制后含量显著下降,大部分氨基酸在腌制后含量都有显著降低。该结果将为麻竹笋腌制过程中风味品质的评价和控制提供理论依据。

关键词： 麻竹笋; 腌制加工; 挥发性风味物质; 有机酸; 氨基酸

本文引用格式

郑炯 , 李薇 , 陈光静 , 阚建全 . 麻竹笋腌制加工过程中风味物质的变化[J]. 食品与发酵工业, 2019 , 45(18) : 93 -100 . DOI: 10.13995/j.cnki.11-1802/ts.019895

Abstract

The changes in flavor compounds of bamboo shoots during pickling process were studied. The content of volatile components, organic acids and amino acids in the pickling process was analyzed with the bamboo shoots (Dendrocalamus latiflorus) as raw materials. The results showed that 74 kinds of volatile flavor compounds, 8 kinds of organic acids and 17 kinds of amino acids were detected in 63 days of pickling. Among them, the relative contents of phenols, ketones and alkanes increased gradually with the prolongation of pickling time, the relative contents of aldehydes, alkenes and other substances decreased, and the contents of alcohols and esters increased first and then decreased. Besides, the volatile components with high relative contents were 4-methylphenol, 2-pentylfuran, hexanal, 4-hydroxybenzaldehyde, linalool, etc. The contents of lactic acid, acetic acid and propionic acid increased after pickling, while other 5 kinds of organic acids decreased significantly. The content of most amino acids showed a rapid decreasing after pickling. The results can provide a theoretical basis for the evaluation and control of flavor quality of bamboo shoots during pickling process.

Key words： bamboo shoots (Dendrocalamus latiflorus); pickling process; volatile flavor substance; organic acid; amino acid

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