WANG Dongdong, BAO Yongbi, GUAN Rui, TANG Yao, MING Jianying, LI Jiayi, HUANG Runqiu, CHEN Gong, ZHANG Qisheng
To study the effect of temperature on the flavor of cabbage Paocai (Chinese pickle) during fermentation,the organic acids,amino acids,and volatile components of Paocai at 10 ℃,15 ℃,25 ℃,and 35 ℃ were analyzed by high performance liquid chromatography and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.Principal component analysis was used to determine the important volatile components of Paocai liquid.The results showed that in the range of 10-35 ℃,increasing the fermentation temperature was conducive to the rapid acid production of Paocai and shortened the maturation period.Temperature was positively correlated with lactic acid and acetic acid,and negatively correlated with citric acid,malic acid and amino acids.Glycine,threonine,and proline was dominant in Paocai liquid fermented at 10 ℃.Alanine and arginine were dominant in the remaining Paocai.The high temperature fermented Paocai liquid had more volatile components.The important volatile components of the fermented Paocai liquid at 10 ℃,15 ℃,25 ℃ and 35 ℃ were 1-pentanol,hexanal;allyl isothiocyanate,cedrol,2,4-di-tert-butylphenol;cedrol,3,5-octadien-2-one,2,4-heptadienal,hexanal;phenethyl isothiocyanate and cedrol.Low temperature was good for preventing rancidity of Paocai,and high temperature prolonged fermentation was prone to spoilage,which produced a lot of acetic acid.The results provide data support for the production and processing of Paocai.
