Changes of volatile flavor components of LiuShen-Qu during fermentation and effect of Chinese herb deficiency on its flavor
LiuShen-Qu is prepared by natural fermentation,and odor is an important criterion to monitor the fermentation process and evaluate the quality of LiuShen-Qu.In this paper,headspace-solid phase microextraction-gas chromatography-mass spectrum(HS-SPME-GC-MS)technology was used to analyze the volatile flavor components of LiuShen-Qu,and the changes of flavor substances during fermentation and effect of Chinese herb deficiency on its flavor were explored.The results showed that there were 33 volatile components detected during LiuShen-Qu fermentation,including 2 kinds of acids,6 kinds of alcohols,7 kinds of esters,3 kinds of aldehydes,11 kinds of hydrocarbons,1 kind of ketones and 3 kinds of other com-pounds were detected during the fermentation.The content of benzaldehyde was 2 157.43 µg/ml before fermentation.During the fermentation,the content of benzaldehyde decreased rapidly,and declined at a content of 116.15 μg/ml at 72 h.However,the contents of benzyl alcohol,acetic acid and methyl phenylacetate increased significantly,which finally reached 703.95 µg/ml,252.97 μg/ml and 143.12 μg/ml,respectively.When the fermenta-tion raw materials lacked any of Artemisia annua,Polygonum hydropiper,Xanthium sibiricum or bitter almond,the flavor substances of LiuShen-Qu changed greatly.During the fermentation,the content of benzaldehyde dropped slowly,and the increase of the contents of benzyl alcohol,acetic acid and methyl phenylacetate also slowed down.Among them,the initial content of benzaldehyde in the absence of bitter almonds was only 101.73 μg/ml,and bitter almonds were the main factor in the production of benzaldehyde.
LiuShen-QufermentationChinese herb componentsHS-SPME-GC-MSvolatile flavor component
NETL
NSTL
万方数据
维普
