毕赤酵母对酸粥风味品质形成的评价

Effect of Pichia pastoris on Flavor Quality Characterization of Sour Porridge

为探讨毕赤酵母对酸粥风味品质的影响,该研究将酵母菌与乳酸菌进行复配发酵制备酸粥样品,同时使用乳酸菌单一菌株发酵作为对照。采用电子鼻结合气相色谱-质谱联用技术对酸粥挥发性风味物质进行分析,同时利用多元统计学方法对酸粥的风味品质进行评价。通过主成分及多元方差分析发现:酵母菌组及复配组酸粥与乳酸菌组酸粥风味品质存在极显著差异(P<0.001)。通过气相色谱-质谱联用(gas chromatography and mass spectrometry,GCMS)共检测出162种挥发性成分,主要为酯类、烷烃类、醇类、醛类、酮类、酸类和胺类等化合物。进一步利用配对t检验分析发现,造成酸粥风味品质存在差异的主要挥发性化合物为3-甲基-1-丁醇、己醛、乙酸乙酯和乙醇(P<0.01)。

To investigate the effect of Pichia pastoris on flavor quality of sour porridge,using yeast and lactic acid bacteria to ferment sour porridge,meanwhile lactic acid bacteria was single fermented sour porridge as control.Electronic nose combined with gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavor compounds of sour porridge,then its flavor quality were evaluated by multi-statistical methods.The principal component analysis and multivariate analysis of variance found that there was a significant difference in the flavor quality of sour porridge between the lactic acid bacteria groups and other two groups(P<0.001).A total of 162 volatile components were detected by GC-MS,mainly including esters,alkanes,alcohols,aldehydes,ketones,acids and amines.Furthermore,the paired t-test analysis showed that 3-methyl-1-butanol,hexanal,ethyl acetate and ethanol were main volatile compounds which caused differences in the flavor quality of sour porridge(P<0.01).