In this study, the variation of nutrients and flavors in the fermentation process of traditional sour porridge were investigated by the determination of physicochemical parameters, and electronic tongue and electronic nose analysis. The results showed that pH and the concentration of total sugar decreased, the concentration of total acid, protein and eight kinds of vitamins increased, and the concentration of fat remained constant during the fermentation process of the traditional sour porridge. The highest concentration of niacinamide, vitamin B6, vitamin B5, vitamin B12, vitamin C, folic acid, vitamin B2 and biotin was 3.51 μg/mL (24 h), 3.57 μg/mL (24 h), 59.99 μg/mL (18 h), 190.14 μg/mL (30 h), 78.15 μg/mL (30 h), 546.30 μg/mL (18 h), 81.63 μg/mL (30 h) and 1 132.67 μg/mL (24 h) respectively during the fermentation process. The results of electronic tongue and electronic nose showed that the value of saltness, umami and W1S (alkanes) of sensor 6 decreased gradually, while the value of sour and astringency and W5S value of sensor 2 increased during the fermentation process. In addition, there were significant correlations between pH/total acid and the nutrients and flavors (P<0.05). Based on the above, the nutritional components of sour porridge were greatly improved by fermentation. The flavor of sour porridge was sour and astringent and the volatile compounds such as alkanes, inorganic sulfides, nitrogen oxides, alcohols, aldehydes and ketones increased after fermentation. This research provides theoretical support for further development of sour porridge.
GUO Haoxiang
,
Mandlaa
,
REN Yuting
,
HAO Yuan
,
SUN Ziyu
,
CHEN Zhongjun
. Variation of nutrients and flavors in the fermentation process of traditional sour porridge[J]. Food and Fermentation Industries, 2020
, 46(12)
: 166
-172
.
DOI: 10.13995/j.cnki.11-1802/ts.023123
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