刘佳艺,龚永泽,尹宗德,邓志会,卢琼英,陈文娟,贾利蓉

• 1:四川大学轻工科学与工程学院
• 2:四川金宫川派味业有限公司

摘要(Abstract)：

研究糍粑辣椒接种复合乳酸菌发酵前后特征风味和挥发性风味物质的变化。采用电子鼻和顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)分析糍粑辣椒发酵前后的气味轮廓和挥发性风味物质，采用相对气味活度值(ROAV)结合定量描述分析法评估风味特征，通过正交偏最小二乘判别分析(OPLS-DA)筛选差异风味物质，对关键风味物质与电子鼻响应信号进行皮尔逊相关性分析。电子鼻分析显示，发酵糍粑辣椒在多通道上的响应强度显著增强。HS-SPME-GC-MS检测出111种挥发性风味物质，其中醇类、酯类和酸类化合物的种类和相对含量在发酵后显著增加。OPLS-DA筛选出14种差异风味物质，ROAV分析确定了11种关键风味物质。发酵糍粑辣椒呈现出更明显的熟蔬菜风味特征和花香特征。相关性分析表明，电子鼻信号与关键风味物质之间存在较强相关性。该研究为糍粑辣椒的品质调控提供了参考。

关键词(KeyWords)： 糍粑辣椒;复合乳酸菌接种发酵;挥发性风味物质;气味轮廓

Abstract:

Keywords:

基金项目(Foundation): 四川大学-四川金宫川派味业有限公司校企合作项目(23H1120)

作者(Author): 刘佳艺,龚永泽,尹宗德,邓志会,卢琼英,陈文娟,贾利蓉

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