Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (7): 1497-1506.DOI: 10.11869/j.issn.100-8551.2020.07.1497

• Food Irradiation·Food Science • Previous Articles     Next Articles

Analysis of the Volatile Flavor Components and Quality of Mucor-type Douchi With HS-SPME/GC-MS Method and Electric-sense Technology

JIANG Liwen1,2,*, XIE Yanhua1,2, LI Pao1,2, CHEN Lili1,2,*, ZHOU Hongli1,2, CHEN Yi1,2   

  1. 1 College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128;
    2 Hunan Key Laboratory of Food Science and Bio-technology, Changsha, Hunan 410128
  • Received:2019-02-19 Online:2020-07-10 Published:2020-05-20

HS-SPME/GC-MS和电子感官技术分析毛霉型豆豉发酵过程中风味品质

蒋立文1,2,*, 谢艳华1,2, 李跑1,2, 陈力力1,2,*, 周红丽1,2, 陈怡1,2   

  1. 1 湖南农业大学食品科学技术学院, 湖南 长沙 410128;
    2 食品科学与生物技术湖南省重点实验室,湖南 长沙 410128
  • 通讯作者: *蒋立文,男,教授,主要从事食品生物技术研究。E-mail: 1024305380@qq.com;陈力力,女,教授,主要从事食品生物技术研究。E-mail: chenlili001@tom.com。同为通讯作者。
  • 作者简介:蒋立文,男,教授,主要从事食品生物技术研究。E-mail: 1024305380@qq.com
  • 基金资助:
    国家自然科学基金项目(31371828)

Abstract: In order to evaluate the flavor of Mucor-type Douchi, HS-SPME/GC-MS combined with electronic nose and tongue was used to study the fermentation process. HS-SPME/GC-MS method was used to detect volatile flavor components of Mucor-type Douchi in different fermentation periods. 68 volatile compounds were identified within 11 samples, including 18 esters, 7 aldehydes, 3 acids, 26 alcohols, 4 ketones, and 10 others. Volatile flavor components increased from 15 kinds of pre-fermentation to 31 kinds of later period of fermentation (35-42 days), while the content increased from 1.69 μg·g-1 of pre-fermentation to 44.20 μg·g-1 of fermentation end point, showing an increasing trend. While and it was not stable until late fermentation stage., which was consistent with the results of electronic nose. The results of electronic tongue analysis showed that after 35 days of fermentation, the astringency, bitterness and bitter aftertaste of the finished product decreased to an appropriate level, and the value of delicacy and richness was higher. The volatile flavor components were rich in variety, high in content, rich in flavor, good in richness, good in taste and flavor. Therefore, the combination of HS-SPME/GC-MS and electronic sensory technology is feasible to distinguish the quality of Mucor-type Douchi, which can provide a theoretical basis for the optimization of production conditions.

Key words: mucor-type Douchi, volatile components, electronic nose, electronic tongue, taste

摘要: 为了对毛霉型豆豉发酵过程中风味进行综合评价,本试验采用顶空固相微萃取/气相色谱-质谱法(HS-SPME/GC-MS)结合电子鼻、电子舌对其发酵过程进行研究。结果表明,毛霉型豆豉不同发酵时期的11个样品共鉴定出68种挥发性风味成分,其中包括酯类18种、醛类7种、酸类3种、醇类26种、酮类4种、其他类10种。挥发性风味成分的种类由前发酵的15种上升至豆豉发酵成熟时(35~42 d)的31种,含量由前发酵1.69 μg·g-1上升至发酵终点44.20 μg·g-1,呈递增趋势,至发酵成熟期稳定,与电子鼻测定结果一致。电子舌测定结果显示,后发酵35 d时,成品的涩味、苦味及苦味回味降到适宜程度,鲜味和丰富性较高,而此时的挥发性风味成分种类丰富、含量高、香味浓郁、丰富性好,滋味和气味俱佳。因此,HS-SPME/GC-MS结合电子感官技术对毛霉型豆豉产品品质的判别具有可行性,可为生产条件的优化提供理论依据。

关键词: 毛霉型豆豉, 挥发性成分, 电子鼻, 电子舌, 滋味