摘要
利用固相萃取-气相色谱-质谱联用技术测定以糖化酶、酵母为发酵剂的5种单粮及混合五粮发酵香气成分.结果表明,发酵后高粱、大米、糯米、小麦、玉米及混合五粮检出风味物质分别为52,50,45,51,51和51种.高粱醇类物质含量最高,玉米酸类物质及呋喃类物质含量高于其他原料,糯米风味物质种类及含量均为最低.与单粮发酵相比,五粮具有香气成分协调、酯类物质含量高、高级醇含量低的特点.单粮及混合五粮发酵后香气成分的相关性分析显示,小麦五粮香气成分最相似.
Abstract
The solid-phase extraction coupled with gas chromatography-mass spectrometry was used to analyze the aroma compounds of five single fermented grains(sorghum,rice,glutinous rice,wheat and corn)and five mixed fermented grains.The results suggested that a total of 52,50,45,51,51,and 51 aroma compounds were found in sorghum,rice,glutinous rice,wheat,com,and five grains,respectively.The amount of alcohols were highest in sorghum and the amount of acids and furans in corn were higher than in other materials,whereas types and total amount of aroma compounds in glutinous rice were the fewest.Compared with single grain fermentation,the characteristics of five fermented grains were overall aroma balance,higher ester compounds,and lower alcohols.Pearson analysis revealed that the main compounds in corn and five fermented grains were similar.
NETL
NSTL
维普
万方数据