腌制因素对橄榄盐坯风味物质的影响

Effects of Pickling Factors on Volatile Flavor Components from Pickled Olive

目的:分析传统凉果原料橄榄腌制过程中风味物质的变化与腌制时间、食盐添加量的关系。方法:以不同添加量的食盐腌制后的橄榄为原料,采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)检测不同腌制时间橄榄盐坯中的风味物质,并进行相关性分析。结果:橄榄盐坯中芳烃类风味物质的含量与食盐添加量呈显著负相关,烷烃和酮类风味物质的含量与食盐添加量呈显著正相关;醛类风味物质与腌制时间呈显著负相关,烷烃风味物质含量与腌制时间呈弱负相关,芳烃风味物质含量与腌制时间呈显著正相关。结论:橄榄盐坯中部分风味物质含量随食盐添加量的增加和腌制时间的延长而增加或者降低;部分风味物质含量与腌制时间、食盐添加量关系显著负相关或正相关,且部分风味物质含量之间也存在一定相关性。

The present work was undertaken to analyze the relationships of variations of volatile flavor components with pickling time and salt amount during the pickling of olive for traditional Cantonese-style preserved fruits.The flavor compounds of picked olives derived from different days of pickling with different amounts of salt addition were analyzed by headspace solid-phase micro-extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS）.Meanwhile,correlation analysis was performed.The results showed that the content of aromatic hydrocarbons in pickled olive was significantly negatively correlated with salt amount,which had a significant positive correlation with alkanes or ketones.Pickling time was significantly negatively correlated with aldehydes,slightly negatively correlated with alkanes and significantly positively correlated with aromatic hydrocarbons.To sum up,partial flavor compounds of pickled olive increases or decreases as the salt addition increases and the pickling time is prolonged;there is a correlation among partial flavor compounds.