发软泡菜品质及风味物质主成分分析

Quality indifferent degrees of softness of pickles and its principal components analysis of volatiles

以软化的泡萝卜为研究对象,探究正常泡菜和不同发软程度泡菜的理化性质及风味物质的差异,采用顶空固相微萃取—气相色谱—质谱联用技术(headspace solid-phase microextraction-gas chromate graphy-mass spectrometry,HSSPME-GC-MS)对风味进行测定并进行主成分分析。试验结果显示,正常泡菜的质构指标、感官品质均优于发软泡菜,发软泡菜酸度、盐度高于正常泡菜,4种泡菜均呈黄绿色调。正常泡菜与3种不同程度发软泡菜中分别检测出41,32,37,30种挥发性成分。二甲基三硫是区分正常泡菜与发软泡菜的风味物质,严重发软泡菜特有的风味物质是乙醛二甲基硫缩醛,其相对含量为32.09%。随着发软程度的加深,泡菜品质逐步下降。

Taking softened radish pickles as research object, the present study explored the differences in physicochemieal properly and flavor substance of normal pickles and pickles with different softness, determined the flavor and analyzed the main ingredients of pickles with eadspaee solid-phase mieroextraction-gas chromate graphy-mass spectrometry, HS SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles. The texture index, sensory eval uation of normal pickles were all better than softened pickles, and the 4 kinds of pickles were all yellowish green. 41, 32, 37 and 30 volatile ingredients were detected in normal pickles and 3 kinds of pickles with different softness. The dimelhyl trisulfide is the flavor substance to distinguish normal pickles and softened pickles. Mean while, the characteristic flavor substance of seriously softened pickles is glycolaldehyde dimethyl acetal, and its relative content is 32.09%. With the softening of the pickles, the quality was becoming worse gradually.