摘要
为研究添加酿酒酵母对发酵四川腊肉在贮藏过程中挥发性风味物质成分的影响,使用固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对添加酿酒酵母发酵剂(实验组,AS)和不添加酿酒酵母发酵剂(对照组,CK)2种腊肉在贮藏1~6个月不同阶段的挥发性风味物质进行测定,结合相对气味活度值(ROAV)法、主成分分析(PCA)和层次聚类分析对主体风味物质进行评价。结果表明,随着贮藏期的延长,AS组风味物质总数呈现先降低后增长的变化趋势,CK组风味物质总数呈现持续上升的趋势。AS组在贮藏过程中风味物质种类高于CK组,且在6月达到峰值为27%,且具有更多增香化合物。使用ROAV法对风味化合物进行分析,共确定10种关键风味物质(ROAV>1),包括2-甲基丁酸乙酯、蒎烯、正己醛、月桂烯、乙基麦芽酚、右旋萜二烯、柠檬烯、芳樟醇、桉叶油醇和3-甲硫基丙醛。通过主成分分析和偏最小二乘法判别分析发现,芳樟醇对腊肉风味影响最大。因此,通过添加酿酒酵母发酵剂,可以增加四川腊肉贮藏期间风味物质数量,促进风味形成。
In order to investigate the effect of Saccharomyces cerevisiae fermentation on volatile flavor compounds in Sichuan bacon during storage,solid-phase microextraction gas chromatographymass spectrometry(SPME-GC-MS)was used to determine the volatile flavor compounds of Sichuan bacon fermented by Saccharomyces cerevisiae starter(experimental g roup,A S)a nd s amples w ithout fermentation(control group,CK)after one to six months of storage.Moreover,relative odor activity value(ROAV),principal component analysis(PCA)and hierarchical clustering were used to evaluates the main flavor compounds.The results showed that the total number of flavor substances in the AS group decreased first but then increased during storage.However,the CK group showed a continuous increase trend with storage duration.More flavor compounds were found in the AS group when compared with the CK group,reaching a peaked of 27%at six months of time,of which,more aroma-enhancing compounds were found in the AS group.Next,flavor compounds were analyzed using ROAV method,by which,a total of ten key flavor compounds with ROAV>1 were identified,including ethyl 2-methylbutyrate,pinene,hexanal,myrcene,ethyl maltol,cyclohexene,limonene,linalool,eucalyptol and 3-methylthiopropanal.Principal component analysis and partial least squares discriminant analysis showed that linalool had an important effect on the flavor of the products.Together,Saccharomyces cerevisiae starter can increase the amount of flavor substances and further promote flavor formation in Sichuan bacon.
作者
张李智桐
张佳敏
王卫
白婷
张明月
ZHANG Lizhitong;ZHANG Jiamin;WANG Wei;BAI Ting;ZHANG Mingyue(Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,China;Chengdu Huixin Food Co.,Chengdu 610000,China)
出处
《食品科技》
CAS
北大核心
2023年第3期123-131,共9页
Food Science and Technology
基金
四川省科技厅重点研发项目(2020YFN0147)
国家现代农业产业体系四川生猪创新团队项目(scsztd-2021-08-07)。
关键词
酿酒酵母
四川腊肉
挥发性风味物质
主成分分析
层次聚类分析
Saccharomyces cerevisiae
Sichuan bacon
volatile flavor components
principal component analysis
hierarchical cluster analysis
作者简介
张李智桐(1996-),男,硕士研究生,研究方向为食品加工与安全;通信作者:张佳敏。
