遵义泡辣椒二次发酵过程中挥发性风味物质的变化

The Changes of Volatile Flavor Compounds during Secondary-fermentation of Zunyi Pickled Peppers

为探究二次发酵对遵义特色泡辣椒风味品质的影响,以二次发酵遵义特色泡辣椒为研究对象,采用气相色谱-质谱联用技术(GC-MS),结合相对气味活度值(ROAV)、聚类分析(CA)和正交偏最小二乘法判别分析(OPLS-DA)等方法探究二次发酵法生产的泡辣椒在发酵过程中挥发性风味物质的变化。结果表明:从4个样品(新鲜、传统自然一次发酵30 d、二次发酵、传统自然一次发酵150 d)中分别检出42,53,62,68种挥发性风味物质,其中传统自然一次发酵30 d和150 d泡辣椒中醇类物质相对含量高达57.550%和56.606%,芳樟醇、乙酸乙酯、乙酸等风味物质占比较高;二次发酵泡辣椒中酯类、烷烃类和酸类物质占比较高,为29.838%,22.202%,11.684%,其中水杨酸甲酯、2-甲基四癸烷、壬醛等风味物质占比较高,风味差异明显。多元统计学分析表明不同样品的特征性风味成分存在统计学差异,其中ROAV值≥1的关键风味物质分别有12,17,20,16种。进一步通过CA和OPLS-DA可以区分不同泡辣椒样品的挥发性风味差异,其中芳樟醇、异戊醇、壬醛、十四烷醛、2-十一酮、乙酸、水杨酸甲酯、乙酸乙酯、2-甲基十三烷、2-甲氧基-3-异丁基吡嗪可作为区分不同发酵阶段泡辣椒的差异关键风味物质。相比于传统自然一次发酵,二次发酵法生产的遵义特色泡辣椒风味品质更佳,研究结果可为今后泡辣椒的生产加工及风味品质的控制提供理论依据。

In order to explore the effect of secondary-fermentation technologies on the flavor quality of Zunyi characteristic pickled peppers,the secondary-fermented Zunyi characteristic pickled pepper was taken as the research object.Gas chromatography-mass spectrometry(GC-MS)combined with relative odor activity value(ROAV),cluster analysis(CA),and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to explore the changes of volatile flavor compounds in the fermentation process of pickled peppers produced by secondary-fermentation method.The results showed that 42,53,62,68 kinds of volatile flavor compounds were detected in 4 samples(fresh,traditional natural one-fermentation for 30 days,secondary-fermentation,and traditional natural one-fermentation for 150 days),The relative contents of alcohols in pickled peppers after natural fermentation for 30 days and 150 days were 57.550%and 56.605%,respectively,and the proportion of flavor substances such as linalool,ethyl acetate,and acetic acid was relatively high.The proportion of esters,hydrocarbons,and acids was 29.838%,22.202%,and 11.684%,among which methyl salicylate,2-methyltetradecane,nonal,and other flavor substances accounted for more,and the flavor difference was obvious.Multivariate statistical analysis showed that the characteristic flavor components of different samples were statistically different,among which there were 12,17,20,and 16 kinds of key flavor substances with ROAV≥1,respectively.The volatile flavor differences of different pickled pepper samples could be further distinguished by CA and OPLS-DA.Among them,linalool,isoamyl alcohol,nonanal,tetradecane aldehyde,2-undecane,acetic acid,methyl salicylate,ethyl acetate,2-methyltridecane,and 2-methoxy-3-isobutylpyrazine could be used as key flavor substances to distinguish pickled peppers at different fermentation stages.Compared with the traditional natural fermentation,the flavor quality of the pickled peppers with Zunyi characteristics produced by the secondary-fermentation method was better,which could provide a basis for further research on the flavor formation mechanism of pickled peppers in the two-fermentation method and guide the precise regulation of flavor quality.