Trial Production of Pickled Amomum tsaoko in Different Brine and Analysis of Its Physicochemical Indexes and Volatile Aroma Components
In order to study the quality of trial produced pickled Amomum tsaoko and explore the effect of soy sauce concentration in different brine on the quality of pickled Amomum tsaoko,the traditional natural fermentation method is used to trail produce pickled Amomum tsaoko.The physicochemical indexes such as the content of salt,amino acid nitrogen,nitrite,total sugar and total acid of pickled Amomum tsaoko in different brine after fermentation are determined,and the differences of volatile aroma components of pickled Amomum tsaoko in different brine are analyzed by HS-SPME/GC-MS.The results show that the content of salt and amino acid nitrogen in pickled Amomum tsaoko in five different kinds of brine is 3.93～6.11 g/100 g and 0.29～0.51 g/100 g respectively.With the increase of soy sauce concentration in brine,the content of salt and amino acid nitrogen in pickled Amomum tsaoko increases gradually.Among the pickled Amomum tsaoko in five kinds of brine,the content of nitrite and total acid in P3 is relatively lower.The content of total sugar in P3 and P4 is significantly lower.A total of 48 volatile aroma components are detected in pickled Amomum tsaoko in different brine,and there are 17 common components,including seven types of volatile substances,namely olefins,alcohols,aldehydes,esters,alkanes,ethers and other substances.The relative content of eucalyptol,anisole,linalool,4-terpenol,α-terpineol and terpinyl acetate is higher in pickled Amomum tsaoko,and the relative content of eucalyptol in P4 is higher.The volatile aroma components of pickled Amomum tsaoko in different brine have both common characteristics and differences.Therefore,there are some differences in the physicochemical indexes such as the content of salt,amino acid nitrogen,nitrite,total sugar,total acid and volatile aroma components of pickled Amomum tsaoko in different brine.It can be seen that soy sauce concentration in the brine has a significant effect on the physicochemical indexes and volatile aroma components of pickled Amomum tsaoko.This study can provide theoretical references for the development and production of pickled Amomum tsaoko.
万方数据
维普
