食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 289 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034682

分析与检测

传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析

  • 曾艳 ,
  • 白艳 ,
  • 余进 ,
  • 王浩宇 ,
  • 赵怡君 ,
  • 张良
展开
  • (西华大学 食品与生物工程学院,四川 成都,610039)
第一作者:硕士研究生(张良教授为通信作者,E-mail:zhang-liang@foxmail.com)

收稿日期: 2022-12-22

  修回日期: 2023-01-29

  网络出版日期: 2023-11-01

基金资助

四川省科技厅项目(23ZHSF0056;21ZHSF0040;22DYF2047)

收起

Flavor compounds dynamic changes during ripening fermentation of traditional and commercial Pixian Doubanjiang (broad bean paste)

  • ZENG Yan ,
  • BAI Yan ,
  • YU Jin ,
  • WANG Haoyu ,
  • ZHAO Yijun ,
  • ZHANG Liang
Expand
  • (School of Food and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2022-12-22

  Revised date: 2023-01-29

  Online published: 2023-11-01

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摘要

为揭示传统郫县豆瓣和红油郫县豆瓣的风味差异性,在检测不同后发酵时期氨基酸和有机酸的同时,采用固相微萃取-全二维气相色谱-质谱联用技术对挥发性风味成分进行检测,并结合电子舌和电子鼻分析,综合比较2种郫县豆瓣的滋味和香气成分的差异。结果表明,随着发酵的进行,传统郫县豆瓣游离氨基酸(1 764.91~2 147.96 mg/100 g)和有机酸含量(15.42~37.55 mg/g)均高于红油郫县豆瓣(1 427.86~1 938.66 mg/100 g和12.92~26.82 mg/g),但挥发性物质含量和种类数量则均低于红油郫县豆瓣,2种郫县豆瓣相对含量>1%的物质共检测出28种,在红油郫县豆瓣中未检测到苯乙醇,其他27种物质均在2种郫县豆瓣中检测到;通过电子鼻和电子舌分析,红油郫县豆瓣香气成分和传统郫县豆瓣存在交叉重叠部分,且2种郫县豆瓣最突出的滋味均为鲜味和咸味,传统郫县豆瓣鲜味响应值(1.69~2.33)总体上高于红油郫县豆瓣(1.96~2.09)。

关键词： 郫县豆瓣; 氨基酸; 有机酸; 挥发性成分; 电子鼻; 电子舌

本文引用格式

曾艳 , 白艳 , 余进 , 王浩宇 , 赵怡君 , 张良 . 传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析[J]. 食品与发酵工业, 2023 , 49(19) : 289 -295 . DOI: 10.13995/j.cnki.11-1802/ts.034682

Abstract

To reveal the flavor variability of traditional and commercial Pixian Doubanjiang(broad bean paste), the amino acids and organic acids content was detected, and the volatile flavor components was analyzed by solid-phase microextraction coupled with full two dimensional gas chromatography-mass spectrometry, electronic tongue and electronic nose during ripening-fermentation. The free amino acids (1 764.91-2 147.96 mg/100 g) and organic acid content (15.42-37.55 mg/g) of traditional Pixian Doubanjiang were higher than the commercial Pixian Doubanjiang (1 427.86-1 938.66 mg/100 g; 12.92-26.82 mg/g), while the content and species of volatile compounds were lower. 28 kinds of flavor compounds were detected in traditional and commercial Pixian Doubanjiang, which more than 1% of relative content. While phenethyl alcohol was not detected in commercial Pixian Doubanjiang, and other 27 kinds of substances were detected in the two kinds of Pixian Doubanjiang. The most prominent components are freshness and saltiness in traditional and commercial Pixian Doubanjiang by electronic nose and electronic tongue analysis.

Key words： Pixian Doubanjiang; amino acids; organic acids; volatile components; electronic nose; electronic tongue

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