食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031253

研究报告

不同发酵剂对泡萝卜挥发性风味成分及感官品质的影响

  • 杨洋 ,
  • 杨宇航 ,
  • 王洪伟 ,
  • 索化夷 ,
  • 宇嘉 ,
  • 张玉
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  • 1(西南大学 食品科学学院,重庆,400700)
    2(西南大学,食品科学与工程国家实验教学示范中心,重庆,400700)
本科生(张玉高级实验师为通信作者,E-mail:zhangyu_512@sina.cn)

收稿日期: 2022-02-23

  修回日期: 2022-05-06

  网络出版日期: 2023-03-20

基金资助

重庆市自然科学基金面上项目(cstc2020jcyj-msxmX201);重庆市北碚区技术创新与应用示范类项目(2020-31)

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Effects of different starter on volatile flavor components and sensory properties of pickled radish

  • YANG Yang ,
  • YANG Yuhang ,
  • WANG Hongwei ,
  • SUO Huayi ,
  • YU Jia ,
  • ZHANG Yu
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(National Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400700, China)

Received date: 2022-02-23

  Revised date: 2022-05-06

  Online published: 2023-03-20

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摘要

该文以白萝卜为原料发酵泡萝卜,探究了6种发酵剂对泡菜的挥发性风味成分和感官品质的影响。对不同发酵剂发酵的泡萝卜的挥发性成分进行定性和半定量分析,利用聚类分析法探究挥发性成分与菌种相关性,采用闪现剖面(flash profile,FP)法比较腌制萝卜的品质差异。研究发现,不同发酵剂发酵的泡萝卜共检出75种挥发性成分,包括酯类12种、醇类27种、萜烯类5种、酸类10种、醛酮类4种、烷烃类4种和其他13种,不同的发酵剂发酵泡萝卜所含各类组分的含量和占比均不同。挥发性成分与菌种相关性分析结果表明6种发酵剂菌种与挥发性成分之间具有较大的差异,且真菌和细菌产生的挥发性成分的物质组成也具有较大差异。植物乳杆菌、耐酸乳杆菌和沙雷氏菌是发酵过程中主要细菌组成,毕赤酵母是发酵过程中的主要真菌组成,与醇类、酯类、酸类和萜烯类化合物显著正相关(P<0.01)。感官评价结果表明不同发酵剂发酵的泡萝卜的挥发性成分可被明显区分,感官分析结果与挥发性成分测定结果重合度较高。综合实验结果,HS发酵剂发酵的泡萝卜挥发性风味成分表现较优,并且该发酵剂发酵的泡萝卜感官品质较好。

关键词： 发酵剂; 泡萝卜; 挥发性成分; 相关性分析; 感官评价

本文引用格式

杨洋 , 杨宇航 , 王洪伟 , 索化夷 , 宇嘉 , 张玉 . 不同发酵剂对泡萝卜挥发性风味成分及感官品质的影响[J]. 食品与发酵工业, 2023 , 49(4) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.031253

Abstract

The effects of six kinds of starter cultures on the volatile components and sensory quality of pickled white radish were studied. The volatile components of pickled radish were qualitatively and semi-quantitatively analyzed. Cluster analysis was used to explore the correlation between volatile components and strains. Flash Profile(FP) method was used to compare the quality differences of pickled radish. Seventy-five volatile components were detected in pickled radish, including 12 esters, 27 alcohols, 5 terpenes, 10 acids, 4 aldehydes and ketones, 4 alkanes and 13 others. The contents and proportions of components in different pickled radish were different. Significant differences were observed between strains of different starter cultures and volatile components based on correlation analysis, and the composition of volatile components produced by fungi and bacteria was also quite different. Lactobacillus plantarum, Lactobacillus acetotolerans and Serratia were the main bacteria during fermentation, while Pichia pastoris was the main fungi, which was significantly positively correlated with alcohols, esters, acids and terpenes (P<0.01). Sensory evaluation showed that the volatile components of pickled radish fermented by different starter cultures can be clearly distinguished, and the results of sensory analysis were in high coincidence with that of volatile components determination. Based on the results, the HS starter culture performed better in terms of volatile components, and the pickled radish fermented by HS starter cultures had better sensory quality.

Key words： starter cultures; pickled radish; volatile components; correlation analysis; sensory evaluation

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