干酵母与传统酵子发酵馒头风味物质的对比

Comparation of steamed bread flavor fermentation by dry yeast and traditional Jiaozi

研究干酵母馒头与传统酵子馒头的风味物质,为找出二者之间特有的风味物质差异。本研究采用固相微萃取-气质联用方法比较分析干酵母馒头、加碱和未加碱酵子馒头样品中的挥发性风味物质。结果显示:从干酵母、加碱和未加碱酵子馒头中分别检测到36种、43种、36种挥发性风味物质,分别由醇类、酯类、醛类、酮类、芳香类、烃类等组成。馒头样品中相同类别的挥发性物质的总数及相对含量存在显著的差异,且同一类别所共有的物质的相对含量也存在着显著的差异。1-甲基萘、1,3-二甲基萘、2,6-二叔丁基-1,4-苯醌、香叶基丙酮、苯乙酮等是干酵母馒头特有风味物质;1-庚醇、1-辛醇、癸酸乙酯、甲酸乙酯、苯乙醛、呋喃甲醛等是酵子馒头特有的风味物质。引起干酵母馒头与酵子馒头风味差异的原因在于:(1)两者相同类别以及同一类别所共有的物质的相对含量的不同;(2)两者都存在各自所特有的挥发性物质。

We studied the the unique flavor of steamed bread fermentation by dry yeast and traditional Jiaozi, in order to find out the differences between them. Adopting the solid-phase microextraetion GC method for comparative analysis of the volatile flavoring substances in the samples of dry yeast steamed bread, alkaline and non-alkaline Jiaozi steamed bread. Results showed that the dry yeast, alkaline and non-alkaline Jiaozi steamed bread were detected in 36, 43, 36 kinds of volatile flavour compounds, respectively,composed of alcohols, esters, aldehydes, ketones, aromatic hydrocarbons and other classes. There were significant differences in the total numbers and relative contents of volatile substances of the same category in the steamed bread samples, and the relative contents of the substances in the same category also had significant differences. 1-methyl naphtha lene, 1,3 dimethyl naphthalene, 2,6-2 tertiary butyl-1,4-benzoquinone, geranyl acetone and acetophenone were the special fla- vor substance in dry yeast steamed bread; 1-1-octanol, heptanol, decanoic acid ethyl ester, ethyl formate, benzene acetaldehyde and furan formaldehyde were the peculiar flavor substances in Jiaozi steamed bread. The flavor difference between dry yeast and Jiaozi steamed bread were caused for two reasons： the relative content of the same category as well as the material shared the same category were different; both had their unique volatile substances.