吴陈云,李正丽,王娇,奥宁,王堃,董楠,文林宏,刘嘉

• 1:贵州大学酿酒与食品工程学院
• 2:贵州省农业科学院园艺研究所
• 3:贵州省园艺工程技术中心
• 4:遵义师范学院生物与农业科技学院

摘要(Abstract)：

为探究市售发酵豇豆的理化属性，该研究以10种市售发酵豇豆为对象，测定其理化指标、色泽和质构特性，分析其挥发性风味物质的组成和含量。结果显示，10种发酵豇豆的食盐含量为1.59～4.01 g/100 g,总酸含量为1.52～4.59 g/kg, pH值为3.13～4.59,总糖含量为0.03～0.23 mg/g,亚硝酸盐含量为0.20～2.31 mg/kg,L~*值为39.03～43.93,a~*值为2.14～7.29,b~*值为17.20～27.43,脆性为4.52～9.53 N,硬度为3.06～6.88 N,咀嚼性为0.25～5.64 mJ。采用气相色谱-质谱法(GC-MS)共检测出135种挥发性风味物质，包括28种萜烯类、27种酯类、17种醛类、15种酮类、12种含硫化合物、11种烃类、10种醇类、9种酸类、6种酚类。经模糊数学感官评价法综合分析发现，食盐含量为1.9%,糖酸比为0.01,丁酸乙酯、3-甲硫基丙醛、5-甲基糠醛、对甲氧基苯甲醛这4种特有的挥发性风味物质和共有的挥发性风味物质以及脆性为8.18～9.53 N、硬度为5.42～6.88 N的发酵豇豆更受消费者青睐。该研究为发酵豇豆产品的工业化生产工艺优化以及模糊数学感官评价法的扩展应用提供了重要参考。

关键词(KeyWords)： 模糊数学感官评价法;市售发酵豇豆;理化属性

Abstract:

Keywords:

基金项目(Foundation): 贵州省蔬菜产业技术体系(GZSCCYJSTX);; 贵州省农业科学院资源专项(黔农科种质资源[2023]17号);; 贵州省科技计划专项(黔科合服企[2022]005);; 贵州生态特色农产品加工新兴人才团队(黔农科院新兴团队[2026]05号)

作者(Author): 吴陈云,李正丽,王娇,奥宁,王堃,董楠,文林宏,刘嘉

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