食品与发酵工业2024，Vol.50Issue(9)：276-282,中插14-中插15,9.DOI:10.13995/j.cnki.11-1802/ts.036377
五种产香酵母对发酵耙豌豆挥发性风味物质的影响
Effect of five aroma-producing yeasts on volatile flavor compounds of fermented pulpy peas
摘要
Abstract
To investigate the impact of aromatic yeasts on the volatile flavor compounds of pulpy peas,different types of yeasts(An-gel® yeast,Meyerozyma guilliermondii,Saccharomyces cerevisiae,Zygosaccharomyces rouxii,and Candida parapsilosis)were used to fer-ment pulpy peas for five days.GC-MS and electronic nose were applied to analyze the volatile flavor compounds.The aroma difference of pulpy peas fermented with different yeasts were further analyzed by using principal component analysis and partial least squares-discrimi-nant analysis(PLS-DA).The electronic nose analysis indicated that yeast fermentation affected the volatile flavor of pulpy peas,resulting in a distinct overall flavor compared to unfermented pulpy peas.A total of 69 volatile flavor compounds were identified by GC-MS,among which,alcohols and acids were relatively abundant,followed by esters and ketones.Significant differences in the volatile aroma compo-nents of pulpy peas fermented with five different yeasts were observed(P＜0.05).Samples fermented with Candida had the richest variety of 38 volatile flavor substances.Based on PLS-DA,12 key aroma compounds with VIP＞1 were identified,including isopropanol,isoamyl alcohol,2-methylbutanol and ethyl acetate.These compounds contribute to the mellow,fruity and malty aromas of fermented pulpy peas.These results provide valuable data for the industrial production of yeast-fermented pulpy peas and offer a theoretical basis for the develop-ment of fermented pulpy pea products.关键词
豌豆发酵/产香酵母/电子鼻/GC-MS/挥发性风味物质/偏最小二乘-判别分析Key words
pea fermentation/aromatic yeast/electronic nose/GC-MS/volatile flavor compounds/partial least square-discriminant analysis引用本文复制引用
杨镰,邓静,朱建仓,王天杨,吴宝珠,易宇文,乔明锋,钟世荣,吴华昌..五种产香酵母对发酵耙豌豆挥发性风味物质的影响[J].食品与发酵工业,2024,50(9):276-282,中插14-中插15,9.基金项目
四川省科技计划项目(2021YJ0275) （2021YJ0275）
四川省教育厅研究中心项目(18TD0043) （18TD0043）
眉山市科技局项目(2020FN02) （2020FN02）
四川省高校重点实验室项目(PRKX2020Z09,PRKX201910) （PRKX2020Z09,PRKX201910）
