米曲霉发酵牡蛎调味基料的开发及其风味品质分析

Development of Aspergillus oryzae Fermented Oyster Seasoning Base and Its Flavor Quality Analysis

该研究以牡蛎肉为原料,采用米曲霉为发酵菌种,在35℃下恒温发酵制备新型牡蛎调味基料,并对其进行电子鼻分析、顶空固相微萃取-气相色谱质谱联用分析和感官评价。结果表明,牡蛎肉中挥发性成分以反-2-顺-6-壬二烯醛、1-戊烯-3-醇和2-正戊基呋喃为主,米曲霉发酵后,反-2-顺-6-壬二烯醛的含量大幅升高,1-戊烯-3-醇含量逐渐下降。感官评价结果表明添加0.1%米曲霉发酵48 h后的发酵基料风味最好,此时顺-4-庚烯醛、反-2-顺-6-壬二烯醛等关键挥发性成分的含量最高,其中反-2-顺-6-壬二烯醛的香气活度值达到最大值(OAV=110),是影响牡蛎发酵基料特征风味的关键成分。此外,牡蛎发酵液在不同发酵时间的感官评价结果与反-2-顺-6-壬二烯醛的相对含量具有良好的线性关系,表明发酵液中反-2-顺-6-壬二烯醛的相对含量与发酵液的感官评价结果的相关系数R2=0.97,说明其具有成为新型牡蛎调味基料风味品质评价指标的潜力。

In this study,a new oyster seasoning base was prepared via fermentation of the raw material,oyster meat,with Aspergillus oryzaeat a constant temperature of 35,and the based was℃subjected to electronic nose analysis,analysis by headspace solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation.The results showed that the volatile components in oyster meat were dominated by(2E,6Z)-nonadienal,1-penten-3-ol and 2-pentylfuran,and the content of(2E,6Z)-nonadienal increased significantly and the content of 1-penten-3-ol decreased gradually after the fermentation by Aspergillus oryzae.The sensory evaluation results showed that the flavor of the fermented base was the best after 48 h of fermentation with 0.1%Aspergillus oryzae,and the content of key volatile components such as cis-4-heptanol and(2E,6Z)-nonadienal reached the highest,among which(2E,6Z)-nonadienal had the highest odor activity value(OAV=110)and acted asthe key component affecting the characteristic flavor of the oyster fermented base.In addition,the sensory evaluation revealed that the oyster fermentation broth yielded at different fermentation times showed a good linear relationship with the relative content of trans-2-cis-6-nonadienal,with a correlation coefficient R2 of 0.97,indicating its potential as a new oyster seasoning base.