Differences of Volatile Substances in Folium Mori during Fermentation Based on HS-GC-IMS Technology
To explore the variation of volatile substance in the fermentation process of Aspergillus chevalieri in the mulberry leaves and determine the main volatile substance in fermented mulberry leaves.Headspace-gas chromatography-ion migration spectrometry(HS-GC-IMS)was used to detect volatile compounds of fermented mulberry leaves at different time.Principal component analysis(PCA)was used for data analysis.A total of 45 flavor compounds were identified,including 10 kinds of alcohols,10 kinds of aldehydes,9 kinds of esters,8 kinds of ketones,2 kinds of ethers alkenes and acids,1 kinds of alkanes,thiazoles.The fermentation of A.chevalieri,could reduce or eliminate the undesirable flavor volatile substances in mulberry leaves such as benzaldehyde glyceryl acetal,propanethiol,1-octen-3-ol,1-penten-3-one and Hexanol.At the same time,substances with fruit and fat aromas such as such as isopropyl acetate,ethyl 3-hydroxybutyrate,butyl formate,2-heptanone,gamma-butyllactone,3-hydroxy-2-butylone(ethoin)and 4-methylthiazole could be added.This research would provide reference for the flavour improvement and quality control of fermented mulberry leaves.
万方数据
维普
