食品工业科技2024，Vol.45Issue(14)：282-289,8.DOI:10.13386/j.issn1002-0306.2023090051
基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响
Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods
摘要
Abstract
To investigate the effects of Angel yeast,Meyerozyma guilliermondii,Saccharomyces cerevisiae,Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste,the volatile flavour substances of fermented bean soup paste were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)technique using unfermented bean soup paste as a control group.The relative odour activity value(ROAV)method was used to determine the key flavour components.Principal component analysis(PCA)and partial least squares-discrimination analysis(PLS-DA)were used to comprehensively evaluate the aroma of fermented bean soup paste.A total of 50 volatile compounds were identified,which were primarily esters and alcohols in six fermented bean sauces.These compounds contribute to the distinct mellow,fruity,and malty flavour profiles characteristic of these sauces.The types and concentrations of volatile compounds in different fermented bean sauces exhibited statistically significant differences(P＜0.05).Importantly,soybean sauce fermented by Saccharomyces cerevisiae demonstrated the highest concentration and diversity of volatile compounds.According to the relative odour activity value(ROAV),there were 8,13,9,11,19 and 7 key flavour substances in fermented bean sauce and unfermented bean sauce samples of Angel yeast,Pichia pastoris,Saccharomyces cerevisiae,Saccharomyces rouxeri and Candida parapsilosis,respectively.By employing PCA and PLS-DA analysis on these pivotal flavour compounds,a distinct differentiation was observed among soybean sauces fermented by various yeast strains.Moreover,a notable disparity in overall aroma between fermented and unfermented soybean sauce was identified,which substantiated the findings obtained from GC-IMS fingerprinting.The utilization of yeast fermentation in soybean sauce production holds the potential to enhance its aroma components,thereby providing a theoretical foundation for further advancements in soybean sauce processing.关键词
豌豆发酵/酵母菌/气相离子迁移谱/挥发性化合物/相对气味活度值/偏最小二乘判别分析Key words
pea fermentation/yeast/gas chromatography-ion mobility spectrometry/volatile flavor compounds/relative odor activity value/partial least squares-discrimination analysis分类
轻工纺织引用本文复制引用
杨镰,王天杨,吴宝珠,熊怡玲,易宇文,朱开宪,乔兴,邓静,吴华昌..基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响[J].食品工业科技,2024,45(14):282-289,8.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(PRKX201910). （PRKX201910）
