摘要
为了探讨热烫护色对超高压杀菌泡菜风味的影响,将发酵成熟的泡菜置于沸腾泡菜水中热烫1.5 min,真空包装后于550 MPa超高压处理5min,采用SPME-GC-MS测定泡菜香气成分的变化.结果表明,热烫处理对超高压泡菜的风味成分产生显著影响,与未热烫处理的成熟泡菜及高压杀菌泡菜相比,醇类分别增加43.3％及10.4％;酸类分别减少87.4％及69.1％;酯类分别减少75.9％及53.3％,而异硫氰酸酯类分别增加36.8％及8.3％;硫醚类及二硫化物分别减少43.9％及29.9％.从风味上看,热烫护色处理使超高压泡菜中具有清新风味的芳樟醇、α-松油醇、香茅醇、萜品烯、柠檬醛以及异硫氰酸酯类增加,而具有刺激、异香及脂香气的酸类、α-水芹烯、莰烯、二硫化物、某些烯烃类及其它挥发性化合物减少.总之,热烫使泡菜脂香及异味减少,清新气味增加,从而提高超高压泡菜的香味品质.
Abstract
The effect of blanching on the flavor of pickles pasteurized by high hydrostatic pressure (HHP) was investigated.The matured pickles were blanched with the pickling juice for 1.5 min followed by the HHP treatment at 550 MPa for 5 min.The flavor components of pickles were determined using SPME-GC-MS.The results showed that blanching changed the flavor components of pickles significantly (P＜0.05).Compared with the unblanched matured pickles and pickles pasteurized by HHP, alcohols increased by 43.3％ and 10.4％, acids decreased by 87.4％ and 69.1％, esters decreased by 75.9％ and 53.3％, respectively.As the characteristic flavor components of pickles, isothiocyanates increased by 36.8％ and 8.3％;sulfide and disulfide were reduced by 43.9％ and 29.9％, respectively.Moreover, the blanching treatment increased the freshness of flavor, which attributed to the increase of linalool, α-terpineol, citronellol, terpinene, citral, and isothiocyanates.Simultaneously, the components resulting in the irritation, odor and fat aroma were reduced, including acids, α-cress, camphene, disulfide, some olefins and other volatile compounds.Blanching could improve the flavor quality of pickles pasteurized by HHP due to the increase of the light-freshness and the decrease of the odor and fat aroma.
基金项目
十二五科技支撑计划课题(2012BAD31B04)
北京市科技计划课题(Z131100003113001)
国家科技支撑计划(2011BAD39B00)
NETL
NSTL
维普
万方数据