Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste

doi:10.7506/spkx1002-6630-201023055

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 248-252.doi: 10.7506/spkx1002-6630-201023055

• Bioengineering • Previous Articles Next Articles

Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste

MENG Yuan1，QIAO Yu2，LIU Cai-xiang1，KANG Xu1，LI Dong-sheng1,3，HU Jian-zhong1，HUANG Hong-xia1,*

1. College of Bioengineering, Hubei University of Technology, Wuhan 430068, China；2. Institute of Agricultural Products
Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China；3. Research
Center of Food Fermentation Engineering and Technology of Hubei, Wuhan 430068, China

Received:2010-08-18 Online:2010-12-15 Published:2010-12-29
Contact: HUANG Hong-xia E-mail:huang760814@163.com

Abstract

Abstract:

Volatile compounds in sweet flour paste in the early period of fermentation at different temperatures were extracted using head space solid-phase microextraction (HS-SPME) apparatus and analyzed by GC-MS. Results showed that increased fermentation temperature could result in a gradual decrease in the contents of esters, alcohols and acids, and gradual increase in the content of aldehydes. The highest contents of ketones and phenols were observed at the fermentation temperature of 40 ℃. However, less species of volatile compounds was identified in sweet flour paste prepared by low-temperature fermentation. Based on the comprehensive analysis of pH, total acids, amino nitrogen and reducing sugars, the optimal fermentation temperature in the early stage was 40 ℃.

Key words: sweet flour paste, fermentation temperature, volatile component, physico-chemical index, HS-SPME, GC-MS

CLC Number:

TS201.3

MENG Yuan1，QIAO Yu2，LIU Cai-xiang1，KANG Xu1，LI Dong-sheng1,3，HU Jian-zhong1，HUANG Hong-xia1,*. Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste[J]. FOOD SCIENCE, 2010, 31(23): 248-252.

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Effect of Primary Fermentation Temperature on Volatile Compounds and Quality of Sweet Flour Paste

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