食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 59 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028687

基于感官评价和GC-MS分析嗜盐芳香酵母对速成永川豆豉香气的影响

  • 周柬 ,
  • 王洪伟 ,
  • 张玉 ,
  • 宋佳佳 ,
  • 黄业传 ,
  • 索化夷
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(荆楚理工学院 生物工程学院,湖北 荆门,448000)
第一作者:硕士研究生(王洪伟讲师和索化夷教授为共同通信作者,E-mail:wanghwljl@qq.com;birget@swu.edu.cn)

收稿日期: 2021-07-18

  修回日期: 2021-08-26

  网络出版日期: 2022-05-26

基金资助

重庆市技术创新与应用发展专项重点项目(CSTC2019 JSCX-GKSBX0101);西南大学博士启动基金项目(SWU119049)

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Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis

  • ZHOU Jian ,
  • WANG Hongwei ,
  • ZHANG Yu ,
  • SONG Jiajia ,
  • HUANG Yechuan ,
  • SUO Huayi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Biological Engineering, Jingchu University of Technology, Jingmen 448000, China)

Received date: 2021-07-18

  Revised date: 2021-08-26

  Online published: 2022-05-26

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摘要

该研究利用嗜盐芳香酵母[鲁氏接合酵母(Zygosaccharomyces rouxii)ZR21和汉逊德巴利酵母(Debaryomyces hansenii)DH06]对速成永川豆豉进行二次发酵,通过感官定量描述分析和挥发性成分分析探究嗜盐芳香酵母在不同发酵条件下对速成永川豆豉香气的影响。结果表明,嗜盐芳香酵母二次发酵能显著增强速成永川豆豉的豉香、酸香强度,降低酱香、豆味、霉味强度。最佳发酵条件为发酵温度35 ℃,接种量105 CFU/kg,发酵时间30 d。嗜盐芳香酵母提高了速成永川豆豉中异戊酸、苯甲醛、2-乙基-6-甲基吡嗪、2-乙基-3,6-二甲基吡嗪、3-甲基戊酸、异戊醛、苯乙醛、2-十一酮、愈创木酚、2-戊基呋喃的含量,并新增了7种香气活性值≥1的挥发性成分,包括2-甲基丁醛、乙酸乙酯、2-甲基丁酸乙酯、异己酸乙酯、辛酸乙酯、2-异丙基-3-甲氧基吡嗪和二甲基三硫。因此,添加嗜盐芳香酵母进行二次发酵可有效提高速成永川豆豉的豉香特征。

关键词： 豆豉; 嗜盐芳香酵母; 定量描述分析; 挥发性成分; 香气活性值

本文引用格式

周柬 , 王洪伟 , 张玉 , 宋佳佳 , 黄业传 , 索化夷 . 基于感官评价和GC-MS分析嗜盐芳香酵母对速成永川豆豉香气的影响[J]. 食品与发酵工业, 2022 , 48(9) : 59 -64 . DOI: 10.13995/j.cnki.11-1802/ts.028687

Abstract

In this research, halophilic aromatic yeasts, Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06, were used for secondary fermentation of rapid Yongchuan Douchi. Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi in different fermentation conditions were explored by quantitative descriptive analysis (QDA) and volatile compounds analysis. The results showed that secondary fermentation with halophilic aromatic yeasts could significantly enhance Douchi aroma and sour aroma of the rapid Yongchuan Douchi, decrease its soy sauce aroma, soybean aroma and musty aroma. And optimum fermentation conditions were as follow: 35 ℃, inoculation size of 105 CFU/kg and 30 d. Halophilic aromatic yeasts increased the contents of isovaleric acid, benzaldehyde, 2-ethyl-6-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, isovaleraldehyde, phenylacetaldehyde, 2-undecone, guaiacol, 2-pentylfuran in rapid Yongchuan Douchi, and produced seven kinds of new volatile components(OAV≥1), including 2-methylbutyraldehyde, ethyl acetate, ethyl 2-methylbutanoate, ethyl isohexanoate, ethyl octanoate, 2-isopropyl-3-methoxypyrazine and dimethyl trisulfide. Therefore, secondary fermentation with adding halophilic aromatic yeasts could effectively improve the aroma characteristics of the rapid Yongchuan Douchi.

Key words： Douchi; halophilic aromatic yeasts; quantitative descriptive analysis; volatile compounds; odor activity value

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