基于HS-SPME-GC-MS技术对甜面酱的风味代谢调控

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Abstract： In this paper，with fermented sweet soybean pasteas the research object，the volatile flavor substances of sweet soybean paste at different fermentation temperatures，solid-liquid ratios and brine concentrations are detected using HS-SPME-GC-MS technique，and the flavor differences of sweet soybean paste under diferent fermentation conditions are analyzed by PLS-DA method. The research results show that fermentation temperature has significant efects on aldehydes，alcohols and esters of sweet soybean paste，and the increase offermentation temperature has the greatest efect on aldehydes.When the fermentation temperature is first 45°C and then 38∘C ，the sweet soybean paste is rich in volatile flavor substances， with the highest content of aldehydes，and its caramel and sauce aromas are more intense. Diferent solid-liquid ratios have great effects on aldehydes and alcohols in sweet soybean paste，and too small solid-liquid ratio would reduce the types and content of volatile flavor substances. When solid-liquid ratio is 1：1～1：1.2 ，the content of alcohols is higher，and the mellow and fruity aromas are more obvious.Different brine concentrations have significant efects on alcohols and aldehydes.Lower brine concentrations are more favorable to the production of alcohols. When brine concentrations are higher， the types of volatile flavor substances in sweet soybean paste decrease. When brine concentration is 12% ，the types of volatile flavor substances in sweet soybean paste are richer，the content is higher，and the sauce aroma is more prominent. The results of this study reveal the differences in volatile flavor substances and key characteristic aromas of sweet soybean paste under different fermentation conditions， which has provided a theoretical basis for the subsequent regulation of flavor and quality of fermented sweet soybean paste based on flavor composition.

Key Words： sweet soybean paste；HS-SPME-GC-MS; PLS-DA； volatile flavor substances； sensory evaluation

甜面酱是我国独具特色的传统调味品之一，主要以小麦粉为原料，经米曲酶等微生物发酵酿制而成 [1-2] ，其口感甜咸适宜，酱香浓郁，深受人们喜爱。（剩余9763字）