关键词: 米发糕, 风味, 游离氨基酸, 挥发性气味

Abstract: Flavor compounds analysis was carried out at different stages of fermented rice cake making from Simiao rice by yeast inoculation to study the flavor characteristics of fermented rice cake and their formation mechanism. The formation of characteristic taste and volatile compounds was found during both fermentation and steaming. Flavor free amino acids were formed mainly as a result of the thermal decomposition of proteins during steaming, of which bitter amino acids were the most prominent, followed by sweet and tasty ones. Moreover, a number of volatile compounds were formed during fermentation, and alkanes were mostly formed during steaming along with other volatile substances such as alcohol, acids, phenols and ketones, thus forming the special aroma of fermented rice cake. In conclusion, the taste compounds of fermented rice cake are mainly formed by thermal degradation, while the formation of aroma compounds are associated with both microbial and thermal degradation.

Key words: fermented rice cake, flavor, free amino acid, volatile substances