对鲊辣椒发酵过程中的挥发性成分、有机酸、氨基酸和微生物多样性的变化进行分析。结果显示,在90 d的发酵过程中共检出66种挥发性风味物质、6种有机酸及18种氨基酸。其中醇类物质含量在发酵30 d时达最大值,酯、萜、醛及酸类物质在发酵45 d时达最大值,吡嗪和烷烃类在发酵60 d时达最大值。琥珀酸和乙酸含量先升高后降低,其余有机酸含量先增加后基本保持稳定。虽然氨基酸总量不断降低,但人体必需氨基酸由11.9%增加至46.21%。小米辣鲊辣椒在发酵中共鉴定出30个细菌属、36个真菌属,其中Lactobacillus和Candida为发酵过程中的优势菌群。Candida与27种化合物显著相关(p<0.05),Lactobacillus与47种挥发性成分显著相关(P<0.05),且与乙酸己酯、庚酸乙酯等7种特征香气成分相关性极显著(P<0.01)。为小米辣鲊辣椒风味品质的评价和微生物多样性的变化提供理论依据。
The content of volatile components, organic acids, amino acids and microbial diversity in the fermentation of Zhalajiao was analyzed. The results showed that 66 kinds of volatile flavor compounds, 6 kinds of organic acids and 18 kinds of amino acids were detected during the 90-day fermentation. Among them, alcohols reached the maximum contents at 30 d of fermentation, and then esters, terpenoids, aldehydes and acids reached the maximum at 45 d. Finally, pyrazines and alkanes reached the maximum contents at 60 d. The content of succinic acid and acetic acid increased first and then decreased, while the content of other organic acids increased first and then remained stable. Although the total amount of amino acids constantly decreased, the essential amino acid content increased from 11.9% to 46.21%. A total of 30 bacterial genus and 36 fungal genus were identified during the fermentation. Moreover, Lactobacillus and Candida were the dominant bacteria during the fermentation process. Candida was significantly correlated with 27 compounds (P<0.05). Lactobacillus was correlated with 47 volatile components (P<0.05), and significantly correlated with seven characteristic aroma components, including hexyl acetate, ethyl heptanoate and so on (P<0.01). The results will provide a theoretical basis for the evaluation of the flavor quality and microbial diversity of Xiaomila Zhalajiao during fermentation.
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