一次发酵和二次发酵馒头中挥发性风味物质比较

COMPARISON OF VOLATILE FLAVOR SUBSTANCES IN MANTOU PREPARED BY PRIMARY FERMENTATION AND SECONDARY FERMENTATION

应用固相微萃取技术(SPME)和气相色谱-质谱(GC-MS)联用仪,分析和比较了一次发酵和二次发酵酵母馒头中挥发性物质的差异.结果表明:一次发酵和二次发酵馒头中分别检出35种和38种挥发性物质,由烃、醇、醛、酯、苯环类和杂环类等组成,其中,一次发酵馒头中检出了有机酸,二次发酵馒头中检出了酮类;一次和二次发酵馒头中酯类相对含量普遍较低(0.63%、1.27%);醛类和苯环类物质的相对含量在两种馒头中差异较大,在一次发酵馒头中分别为29.55%和12.81%,在二次发酵馒头中分别为18.44%和20.88%.结果表明,发酵条件对馒头风味有显著影响.

The difference of volatiles in mantou prepared by primary fermentation and secondary fermentation was studied by using solid phase microextraction（SPME） technology and gas chromatography-mass spectrometry（GC-MS）. The results showed that 35 and 38 volatiles consisting of hydrocarbons,alcohols,aldehydes,esters,benzenes and heterocycles were determined in two mantou samples prepared by primary fermentation and secondary fermentation respectively,wherein organic acids were detected in the mantou sample prepared by primary fermentation;ketones were detected in the mantou sample prepared by secondary fermentation; the esters had low relative contents（0.63% and 1.27%） in the two mantou samples;the two mantou samples had large difference in the relative contents of aldehydes（29.55% and 18.44%） and benzenes（12.81% and 20.88%）. The result indicated that the fermentation condition had significant influences on the flavor substances of mantou.