Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.
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DOI：
10.1016/j.foodres.2019.01.044
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发表时间：
2019-05
影响因子：
8.1
通讯作者：
Cuiping Yi;Hong Zhu;Litao Tong;Sumei Zhou;R. Yang;Meng Niu
中科院分区：
文献类型：
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作者：
Cuiping Yi;Hong Zhu;Litao Tong;Sumei Zhou;R. Yang;Meng Niu
采用固相微萃取/气相色谱-质谱联用技术、电子鼻技术和感官评定技术，研究了纯菌发酵和5种商品混合发酵鲜米粉的挥发性成分。FRN纯培养的主要挥发性成分为壬醛、辛醛、2，4-戊二烯醛等醛类和己醇、1-壬醇等醇类。在0 ~ 30 h的贮藏过程中，其香气成分发生了显著变化，醛类成分减少，醇类和异戊醇成分增加。五种混合培养物中挥发性化合物的种类、相对含量和种类分布存在显著差异。这些混合培养物的细菌组成是相当不同的，这可能是负责挥发性概况的显着变化。主成分分析结果表明，A、B、C 3种发酵液的风味相似，而D、E 3种发酵液的风味不同。纯发酵法生产的FRN在感官评价中得分最高，而混合发酵法生产的FRN则表现为米香、淡香、异味或恶臭。
The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcohols represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to 30 h, indicating the reduction in aldehydes and the increase in alcohols and isoamyl alcohol. Significant variations such as the types, relative amounts, and category distributions of volatile compounds were observed in FRN by five mixed cultures. The bacterial compositions of these mixed cultures were quite different, which might be responsible for the significant variations in volatile profiles. Principal component analysis onE-nose data demonstrated that FRN by Culture A, B, and C shared similar flavor, while FRN by Culture D and E possessed different aroma compared to the above three. FRN produced with pure fermentation showed the highest score in sensory evaluation, whereas FRN by mixed cultures indicated rice fragrance, light fragrance, peculiar smell, or foul smell.