常温低温发酵对二次发酵辣椒酱品质的影响比较

Comparison of the effects of room and low fermentation temperatures on the quality of secondary fermented chili sauce

中文关键词:  二次发酵辣椒酱  常温发酵  低温发酵  电子鼻  顶空固相微萃取-气相色谱-质谱法  风味物质

英文关键词:secondary fermented chili sauce  room fermentation temperature  low fermentation temperature  electronic nose  headspace solid-phase microextraction-gas chromatography-mass spectrometry  flavor compound

中文摘要:

      目的 比较分析常温低温发酵对二次发酵辣椒酱品质的影响。方法 本研究测定了不同温度下二次发酵辣椒酱的总酸、氨基酸态氮、总糖、还原糖等指标, 采用电子鼻技术对其风味轮廓进行了描述, 并通过顶空固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)结合香气活度值对3个发酵时间节点的挥发性成分及主要风味物质进行了分析。结果 辣椒酱的总糖及还原糖含量随发酵时间呈下降趋势, 且发酵温度越高, 减少的速率越快; 总酸含量随发酵时间呈上升趋势, 但氨基酸态氮含量变化并不明显; 不同温度下发酵辣椒酱风味成分种类存在一定的差异; 通过HS-SPME-GC-MS共检出70种挥发性成分。其中对乙烯基愈疮木酚(辛香、木香)、苯乙醛(风信子香)以及水杨酸甲酯(甜香、薄荷香)为不同发酵温度共有的主要呈香物质。二烯丙基二硫(蒜香)为低温发酵辣椒酱特有的呈香物质, 芳樟醇(花香)、肉豆蔻酸甲酯(焦香风味)、油酸乙酯(奶油香)、γ-雪松烯(松木香)等为低温发酵后期的协调呈香物质。亚油酸乙酯(花果香)、癸酸乙酯(椰子香)、水杨酸甲酯(甜香、薄荷香)、棕榈酸乙酯(奶油香)、4-乙基苯酚(烟熏香)等为常温发酵辣椒酱的呈香物质。结论 常温发酵条件下风味物质的生成速度与增量远优于低温发酵, 表明常温发酵优于低温发酵。本研究为盐胚辣椒的风味强化提供了新的思路, 为今后辣椒酱及剁辣椒产品开发提供了技术支撑。

英文摘要:

      Objective To investigate the effects of room and low fermentation temperatures on the quality of secondary fermented chili sauce. Methods The total acid, amino acid nitrogen, total sugar and reducing sugar were measured at different temperatures. The flavor profile was obtained with the electronic nose technology. The volatile components and main flavor substances in 3 fermentation time nodes were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with aroma activity value. Results The total sugar and reducing sugar content of chili sauce gradually decreased during the fermentation process, while the higher the temperature, the faster the decrease speed. The total acid content showed an upward trend, and the change of the amino acid nitrogen content was not significant. There were certain differences in the types of flavor components in fermented chili sauce at different temperatures. A total of 70 volatile compounds were identified with HS-SPME-GC-MS. 2-Methoxy-4-vinylphenol (spicy, woody), benzaldehyde (hyacinth), and methyl salicylate (sweet, minty) were the main aroma-producing compounds shared by different fermentation temperatures. Diallyl disulfide was the aroma-producing compound in the low fermentation temperature chili sauce, accompanied by other co-contributing aromas such as linalool (floral), methyl eugenol (roasted flavor), ethyl oleate (buttery), and γ-cedrene (woody) in the late stage of low-temperature fermentation. Ethyl linoleate (floral, fruity), ethyl decanoate (coconut), methyl salicylate (sweet, minty), ethyl palmitate (creamy), and 4-ethylphenol (smoky) were the aroma-producing compounds in room fermentation temperature chili sauce. Conclusion The generation rate and increment of flavor compounds with room fermentation temperature are better than those of low fermentation temperature, indicating that room temperature fermentation is superior to low temperature fermentation. This study provides a new approach for flavor enhancement of salt embryo chili, and technical support for the development of chili sauce and chopped chili products in the future.