不同菌种发酵所得酸豆乳风味物质的主成分分析

Principal component analysis of flavoring substances in fermented soymilk with different strains

中文关键词:  酸豆乳  菌种  风味物质  主成分分析

英文关键词:fermented soymilk  strains  flavor substance  principal component analysis

中文摘要:

      目的 针对酸豆乳存在的重要感官缺陷, 判断不同菌种发酵风味间的差异性。方法 收集与酸豆乳风味相关的、具有代表性、实验设计合理、数据信息完整的文献, 共提取了27种发酵菌种制得的酸豆乳风味物质测定数据, 将其进行统计并标准化处理, 根据各风味物质出现频率筛选出酸豆乳风味体系中主要的风味物质, 结合阈值和含量计算香气活度值(odoractivityvalue, OAV)和相对气味活度值(relative odor activity value, ROAV)值, 确定对酸豆乳风味起主要贡献的物质。将其作为研究对象, 对不同菌种发酵豆乳的风味进行PCA主成分分析。结果 对酸豆乳风味起主要贡献的物质有2,3-丁二酮、2,3-戊二酮、1-辛烯-3-酮、3-羟基-2-丁酮、乙醛、正己醛、2-辛烯醛、2,4-癸二烯醛、戊醛、己醇、1-庚醇、1-辛烯-3-醇、2-戊基呋喃。结论 27种菌种在4类风味物质(强豆腥味物质、奶香味物质、非豆腥味物质、弱豆腥味物质)的相对含量上存在显著性差异。

英文摘要:

      Objective To determine the difference of fermented flavor between different strains of fermented soybean milk in view of the important sensory defects. Methods The representative literatures with reasonable experimental design and complete data information related to flavor of fermented soymilk were collected, and the flavor substances data of fermented soymilk produced by 27 kinds of strains were summarized. According to the occurrence frequency of each substance, the main flavor substances of fermented soymilk were determined, and odoractivityvalue (OAV) andrelative odor activity value (ROAV) were calculated by their thresholds and contents, to determine the main contribution to the flavor of soymilk. Furthermore, principal component analysis(PCA) was used to analyze the flavor of fermented soymilk from different strains. Results The main substances contributing most to the flavor of fermented soymilk were 2,3-butyl ketone of 2,2,3-glutaric ketone, 1-octene-3-ketone, 3- hydroxy-2-butanone, acetaldehyde, hexanal, 2-octene aldehyde, 2,4-decadienal, pentaldehyde, hexanol, 1-heptanol, 1-octene-3-alcohol, and 2-pentyl furan. Conclusion There are significant differences in the relative contents of 4 kinds of flavor substances, including milk flavor, strong beany flavor, weak beany flavor and non-beany flavor.