苹果梨酵素发酵过程中香气成分的变化

doi:10.7506/spkx1002-6630-20191106-077

食品科学 ›› 2021, Vol. 42 ›› Issue (2): 177-184.doi: 10.7506/spkx1002-6630-20191106-077

苹果梨酵素发酵过程中香气成分的变化

范昊安，沙如意，杜柠，戴静，方晟，崔艳丽，毛建卫

（1.浙江省农产品化学与生物加工技术重点实验室，浙江省农业生物资源生化制造协同创新中心，浙江科技学院生物与化学工程学院，浙江杭州 310023；2.绍兴文理学院元培学院，浙江绍兴 312000；3.浙江大学理学部，浙江杭州 310027；4.浙江工业职业技术学院，浙江绍兴 312000）

出版日期:2021-01-18 发布日期:2021-01-27
基金资助:
国家自然科学基金面上项目（30870553）；中国博士后科学基金项目（2018M632475）；浙江省重点研发计划项目（2017C02009）；浙江省属高校基本科研业务费专项（2019JL10）；江苏省政策引导类计划苏北科技专项（XZ-SZ201928；XZ-SZ201931）

Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)

FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei

(1. Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China; 2. Yuanpei College of Shaoxing University, Shaoxing 312000, China; 3. Faculty of Science, Zhejiang University, Hangzhou 310027, China; 4. Zhejiang Industry Polytechnic College, Shaoxing 312000, China)

Online:2021-01-18 Published:2021-01-27

摘要/Abstract

摘要： 以苹果梨为原料，发酵制备苹果梨酵素，分析其发酵过程中甲醇、乙醇含量的变化，并采用固相微萃取-气相色谱-质谱联用技术、主成分分析（principal component analysis，PCA）与相对气味活度值分析，研究其发酵过程中香气成分的动态变化。结果表明：苹果梨酵素发酵过程中甲醇、乙醇含量均呈先上升后下降趋势，其中甲醇、乙醇含量在发酵第20、50天达到最大值，分别为（0.152±0.017）、（3.927±0.025）g/L，并于发酵第80天分别降至（0.026±0.000）、（2.623±0.071）g/L。苹果梨酵素发酵过程中共检出40 种香气成分，主要包含酯类、醇类、酚类、酸类和醛类。PCA结果显示，醇类、醛类、邻苯二甲酸酯类化合物是影响发酵前期风味变化的主要香气成分；脂肪酸乙酯类、酚类化合物是造成发酵中后期风味差异的主要香气成分。相对气味活度值分析表明，发酵过程中表征苹果梨酵素的关键香气成分由乙酸乙酯、丁酸乙酯、癸醛、壬醛等酯类及醛类化合物转变为乙酸乙酯、己酸乙酯、丁香酚等酯类及酚类化合物。本实验为苹果梨酵素的高值化利用和深加工提供基础数据。

关键词: 苹果梨；酵素；香气成分

Abstract: In this study, changes in the contents of methanol and ethanol during the fermentation of Jiaosu (fermented fruit juice) made from ‘Pingguoli’ pear fruit were monitored. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA) and relative odor activity value (ROAV) were used to further analyze the dynamic changes in aroma components during fermentation. The results showed that the contents of methanol and ethanol initially increased to their maximum values of (0.152 ± 0.017) and (3.927 ± 0.025) g/L on the 20th and 50th day, and then declined to (0.026 ± 0.000) and (2.623 ± 0.071) g/L on the 80th day, respectively. A total of 40 aroma components, mainly including esters, alcohols, phenolic compounds, acids and aldehydes, were detected during fermentation. PCA indicated that alcohols, aldehydes and phthalic acid esters (PAEs) were the main aroma components that resulted in the flavor changes during the early stage of fermentation, while fatty acid ethyl esters (FAEEs) and phenolic compounds became the main aroma components which led to the flavor differences during the middle and late periods of fermentation. ROAV evaluation demonstrated that some of the key aroma components changed from decanal and 1-nonanal to eugenol during fermentation. This study provides basic data for the high-value utilization and deep processing of ‘Pinguoli’ pear Jiaosu.

Key words: ‘Pinguoli’ pear; Jiaosu; aroma components

中图分类号:

TS255.4

范昊安，沙如意，杜柠，戴静，方晟，崔艳丽，毛建卫. 苹果梨酵素发酵过程中香气成分的变化[J]. 食品科学, 2021, 42(2): 177-184.

FAN Hao’an, SHA Ruyi, DU Ning, DAI Jing, FANG Sheng, CUI Yanli, MAO Jianwei. Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)[J]. FOOD SCIENCE, 2021, 42(2): 177-184.

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苹果梨酵素发酵过程中香气成分的变化

Changes in Aroma Components during Fermentation of ‘Pingguoli’ Pear Jiaosu (Fermented Fruit Juice)

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