王思婷,贾利蓉,段飞霞,李大飞,张浩岩,田其明,钟定江

• 1:四川大学轻工科学与工程学院
• 2:麻江县明洋食品有限公司

摘要(Abstract)：

采用顶空固相微萃取技术(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,分析白酸汤发酵过程中各类挥发性风味物质的动态变化规律,并利用主成分分析法对挥发性风味物质进行评价。实验结果表明,发酵过程中共检测出40种挥发性风味成分,包括9种酸类、13种醇类、4种酯类、4种醛类、3种酮类、1种酚类和6种萜烯类;酸类、醇类、酯类和萜烯类物质占主导地位,其相对含量占总挥发性化合物的98%以上。发酵过程中,酸类、醇类、酯类、醛类的种类数量和相对含量随发酵进行缓慢增加;酯类、酚类和萜烯类物质的相对含量先增加后降低。主成分分析得到22种主要的挥发性风味物质,发酵第3天时白酸汤的综合得分最高,风味最佳。

关键词(KeyWords)： 凯里白酸汤;发酵过程;挥发性风味成分;主成分分析;GC-MS

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划项目(2018YFD0400104)

作者(Author): 王思婷,贾利蓉,段飞霞,李大飞,张浩岩,田其明,钟定江

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