由于低温发酵可促进芳香物质的合成、增加和保留更多的挥发性香气成分而被广泛应用于多种发酵产品。研究表明,低温发酵较常温可以显著降低醇、醛及挥发性酸类物质含量,影响氮吸收,产生丰富的芳香物质和铁锌类的乙酸酯类香气物质。该研究通过定量描述性分析法并结合GC-MS对面包5种发酵方式的风味成分及特征香气物质进行分析,结果表明采用低温中种发酵法获得面包的感官品质要显著优于常温发酵,发现低温中种发酵较常温发酵产生了种类更加丰富的芳香物质,包括苯乙醇、2-甲基己酸、乙酸苯乙酯、α-亚乙基-苯乙醛等,其中苯乙醇含量最高,研究表明苯乙醇可能为面包香气物质的重要组成部分。研究表明,低温发酵对面包等发酵食品获得更高感官品质有一定意义,同时也为低温酿酒酵母的应用和面包的低温生产奠定了理论基础。
Low-temperature fermentation can promote the synthesis of aromatic substances, increase and retain more volatile aroma components these characteristics are widely used in a variety of fermentation products.Results showed that low-temperature fermentation could significantly reduce the content of alcohols, aldehydes, and volatile acids compared to normal temperature, affect nitrogen uptake, and produce rich aromatic substances and ferrozinc-type acetate aroma substances.In this study, the flavor components and aroma components of five kinds of bread fermentation were analyzed by quantitative descriptive analysis combined with GC-MS, the data showed that the sensory quality of bread produced by low-temperature medium-seed fermentation was significantly better than that by normal-temperature fermentation, it included phenylethanol, 2-methylhexanoic acid, phenethyl acetate acid, α-ethylenetyl-phenylethanal, and so on.Phenylethanol content was the highest, so phenylethanol may be an important component of bread aroma.Therefore, low-temperature fermentation is significant to obtain higher sensory quality of bread and other fermented foods.It also lays a theoretical foundation for the application of low-temperature Saccharomyces cerevisiae and low-temperature production of bread.
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