为探明不同发酵方式对黏豆包面坯挥发性风味的差异性影响,筛选并区分不同样品的关键特征性香气成分.采用气相色谱-离子迁移谱联用技术(Gas chromatography-ion mobility spectrometry,GC-IMS)检测自然发酵和纯种发酵黏豆包面坯中的挥发性风味化合物,利用正交偏最小二乘法判别分析(Orthogonal projections to latent structures discriminant analysis,OPLS-DA)筛选出能够区分自然发酵和纯种发酵黏豆包生熟面坯样品中的关键挥发物.利用GC-IMS技术,从各样品中共检测出79种挥发性化合物,筛选出31种关键特征性挥发物(VIP＞1),经聚类分析,探明了不同发酵方式黏豆包面坯的香气特征.基于OPLS-DA和聚类分析的结果,可对不同发酵方式的黏豆包进行有效区分.
Abstract
In order to investigate the differential effects of different fermentation methods on the volatile flavor of sticky bean bun dough and to screen and distinguish the key characteristic aroma components of different samples.Gas chromatography-ion mobility spectrometry(GC-IMS)technology was used to detect volatile flavor compounds in natural fermentation and purebred fermented sticky bean bun dough,and orthogonal projections to latent structures discriminant analysis(OPLS-DA)was used to screen for key variable volatiles that can distinguish between natural fermentation and purebred fermented sticky bean bun raw and cooked dough samples.Using GC-IMS,a total of 79 volatile compounds were detected from various samples,and 31 key characteristic volatile compounds(VIP＞1)were selected.Through cluster analysis,the aroma characteristics of sticky bean bun dough under different fermentation methods were explored.Based on the results of OPLS-DA and cluster analysis,different fermentation methods of sticky bean buns can be effectively distinguished.
维普
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