食品科学2018，Vol.39Issue(6)：237-245,9.DOI:10.7506/spkx1002-6630-201806037
自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析
Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China
侯爱香 1王一淇 1黄晴 1李宗军1
作者信息
- 1. 湖南农业大学食品科学与技术学院,湖南长沙 410128
- 折叠
摘要
Abstract
Solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of naturally fermented and artificially inoculated Chinese leaf mustard grown in Hunan province,China.The two samples were contrasted with respect to nitrite content,pH value and sensory quality.The results showed that the main volatile flavor compounds of naturally fermented and inoculated samples with temperature control,were similar,with esters being the most abundant constituents (over 40.02％).The volatile flavor composition of naturally fermented mustard at ambient temperature was significantly different from those of the former two samples,with the predominance of alcohols (only 5.51％).A total of 64 (11 classes) of volatile flavor compounds were identified in four fermented Chinese leaf mustard samples:A,inoculated with Lactobacillus plantarum and Pediococcu pentosaceus (21 volatile compounds including 7 esters belonging to 9 classes);B,inoculated with L.plantarum,P.pentosaceus and Leuconostoc mesenteroides (24 volatile compounds including 8 esters belonging to 10 classes);C,naturally fermented with temperature control (20 volatile compounds including 5 esters belonging to 9 classes;and D,naturally fermented at ambient temperature (32 volatile compounds including 7 alcohols and 6 esters belonging to 10 classes).The nitrite content and pH value of artificially inoculated Chinese leaf mustard were lower than those of natural fermentation,and the sensory scores of the samples from artificial inoculation and temperature-controlled natural fermentation were similar but higher than that of natural fermentation without temperature.Therefore,artificial inoculation can be useful to ensure the commerciality and safety of fermented Chinese leaf mustard and is promising for wide application.关键词
自然发酵/人工接种/挥发性风味组分/芥菜/亚硝酸盐Key words
natural fermentation/artificial inoculation/volatile flavor compounds/Chinese leaf mustard/nitrite分类
轻工纺织引用本文复制引用
侯爱香,王一淇,黄晴,李宗军..自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J].食品科学,2018,39(6):237-245,9.
