共查询到20条相似文献，搜索用时 31 毫秒
1.
为探讨接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露的影响,以贝莱斯芽孢杆菌SW5为唯一发酵菌株,以低值鳀鱼为原料,测定鱼露发酵过程中氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)、pH值、总酸含量,并使用顶空固相微萃取结合气相色谱-质谱联用仪(HS-SPME-GC-MS)测定发酵结束后发酵液的挥发性风味物质。结果表明,在发酵期间,利用SW5菌株发酵的处理组1在发酵第6天时AA-N含量最高,为0.76 g·100 mL-1,达到市售二级鱼露标准。3种处理组和舟山商品鱼露中共检测出挥发性风味成分82种,主要是醇、酸、醛、酮、呋喃、烷烃及其他类化合物,接种组中的挥发性风味物质(40种)较未接种组(35种)有所增加。综上,接种贝莱斯芽孢杆菌SW5菌株发酵鱼露,能缩短发酵时间,增加风味物质种类,该菌株可用作海洋蛋白质源发酵精深加工的优良微生物菌株。 相似文献
2.
为实现鱼粉加工副产物的高值化利用,本研究对鱼粉加工压榨液经酶解发酵后的挥发性风味及游离氨基酸含量进行了分析。结果表明,鱼粉加工压榨液经酶解发酵后,其滋味成分、游离氨基酸含量、呈味强度和呈鲜能力明显增加,且其牛磺酸含量高达0.263 g·100mL-1,远高于市售鱼露。挥发性风味分析表明,酶解和发酵显著改善了鱼粉加工压榨液的风味,其醛醇类化合物、吡嗪类以及含硫类化合物含量均有所增加,酮类物质含量下降,其风味与市售鱼露相当。本研究为鱼粉加工压榨液或其他水产品下脚料的综合利用提供了有效手段。 相似文献
3.
基于电子鼻的鱼露香气品质识别 总被引：2，自引：1，他引：1
为了识别鱼露的品质,并为缩短发酵周期的工艺优选提供理论依据.利用电子鼻对7种鱼露样品的挥发性气味进行了分析,并与项空-气质联用( GC-MS)和感官分析结果进行比较.结果表明:鱼露香气成分复杂,工艺改良对气味影响很大,电子鼻18个金属传感器能很好地将不同样品的气味进行识别.以传统发酵原汁鱼露为标样,电子鼻分析结果表明,加曲改良工艺的4号样品与标样香气最为接近,相似系数达87.8％,该结果与GC-MS数据和感官分析结果一致,可为鱼露速酿工艺的优选提供参考. 相似文献
4.
Identification of distinctive volatile compounds in fish sauce 总被引：9，自引：0，他引：9
Fukami K Ishiyama S Yaguramaki H Masuzawa T Nabeta Y Endo K Shimoda M 《Journal of agricultural and food chemistry》2002,50(19):5412-5416
5.
为全面了解转鼓式反应器固态发酵食醋过程中主要成分和风味物质的动态变化规律,该文对反应器发酵食醋过程进行跟踪取样,利用高效液相色谱、固相微萃取技术、气相色谱-质谱联用技术,对酒精、总酸、还原糖、氨基态氮、有机酸、挥发性风味物质含量变化进行实时监测,结合主成分分析方法,探究食醋不同发酵阶段的风味物质差异。结果表明,酒精含量在发酵0～4 d内迅速增加,随后逐渐下降至零;总酸含量呈现先快速上升后缓慢上升的趋势;还原糖含量呈先快速下降后逐渐上升,最后逐渐下降的趋势;氨基态氮呈现先快速上升后缓慢上升的趋势;乙酸和乳酸是主要的有机酸,整个发酵过程中,乙酸含量持续增加,乳酸含量呈先上升后下降趋势,其他有机酸含量较少,发酵期间变化波动相对较小;共检测出64种挥发性风味物质,包括酯类25种,醇类12种,酸类6种,酚类5种,醛类5种,酮类6种,杂环类5种;发酵前、中、后期的重要挥发性物质分别是醇类化合物、酯类和醛类化合物、酸类化合物。该结果为推进转鼓式固态发酵食醋反应器的实际生产应用提供了理论基础和数据参考。 相似文献
6.
A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150-200 to 500-600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950-1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. 相似文献
7.
Silver carp fish pastes inoculated with or without a douchi starter culture containing live Aspergillus oryzae were fermented for 30 days to produce two different fermented products, designated CulF and ConF, respectively. Protein degradation and flavor compound production during the course of fermentation were monitored. Proteolytic activity, generally higher in CulF than in ConF (P < 0.05) and dominated by acidic and serine proteases, declined to an overall minimum after 30 days. Myosin in the CulF and ConF extractives was completely degraded after 1 and 5 days, respectively. The content of free amino acids and low molecular weight (<1.3 kDa) peptides rose rapidly in CulF and progressively in ConF (P < 0.05). Ethanol, silanediol, pyrazine, phenol, and formic acid were prevalent volatile compounds in CulF, whereas butanol, butanoic acid, and acetic acid were abundant in ConF. Therefore, douchi-inoculated fermentation is an attractive process to produce savory fish pastes. 相似文献
9.
Aqueous extracts were prepared from five barley crystal malts (color range 15-440 degrees EBC, European Brewing Convention units). Antioxidant activity was determined by using the 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) (ABTS(*)(+)) radical cation scavenging method. Antioxidant activity increased with increasing color value although the rate of increase decreased with increasing color value. Color was measured in CIELAB space. Extracts of the 15, 23, and 72 degrees EBC malts followed the same dilution pathway as did the 148 degrees EBC sample at higher dilution levels, indicating that they could each be used to give the same color by appropriate dilution. The 440 degrees EBC sample followed a different dilution pathway, indicating that different compounds were responsible for color in this extract. Fifteen selected volatile compounds were monitored using gas chromatography/mass spectrometry (GC/MS). Levels of methylpropanal, 2-methylbutanal, and 3-methylbutanal were highest for the 72 degrees EBC sample. When odor threshold values of the selected compounds were taken into account, 3-methylbutanal was the most important contributor to flavor. Relationships between levels of the lipid oxidation products, hexanal and (E)-2-nonenal, and antioxidant activity were complex, and increasing antioxidant activity for samples in the range of 15-148 degrees EBC did not result in reduced levels of these lipid-derived compounds. When different colored malt extracts were diluted to give the same a* and b* values, calculated antioxidant activity and amounts of 3-methylbutanal, hexanal, and (E)-2-nonenal decreased with increasing degrees EBC value. 相似文献
10.
Ramírez MR Estévez M Morcuende D Cava R 《Journal of agricultural and food chemistry》2004,52(25):7637-7643
The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes. 相似文献
11.
The aim of this work was to study the influence of process parameters and the starter culture on the characteristics of wheat sourdough by using response surface methodology. Influence of fermentation temperature (16–32°C), ash content of flour (0.6–1.8%), and fermentation time (6–20 hr) were considered as independent factors and their effects were studied in sourdough fermented with Lactobacillus plantarum, L. brevis, Saccharomyces cerevisiae, or with a combination of yeast and lactic acid bacteria. Formation of acidity, free amino acids, and volatile compounds were considered the main responses. A possibility to enhance formation of potential flavor compounds and precursors without excessive acidity formation in wheat sourdoughs was established. The total amount of amino acids increased by 25–50%, depending on the strain and fermentation conditions. The total amount of volatile compounds increased seven‐ to 100‐fold, depending on the strain and fermentation conditions. Sourdough started with S. cerevisiae was an effective way to optimize the amount of volatile compounds without excessive acidity formation in appropriate processing conditions. Ash content of flour and fermentation time were the most significant factors to modify metabolic activity of wheat sourdoughs. Frequent interactions between the studied factors were observed on the formation of acidity, amino acids, and volatile compounds with most of the strains studied. Possibility to improve current industrial fermentation processes and control flavor attributes of breads by using optimized sourdough was established. 相似文献
12.
The on-line supercritical fluid extraction-supercritical fluid chromatography-gas chromatography method was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupea harengus membras). The analytes were extracted with supercritical carbon dioxide at 45 degrees C and 10 MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line using supercritical fluid chromatography and the volatile fraction was introduced directly into a gas chromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry. The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene. When the fish were stored for 3-6 days at 6 degrees C, the total peak area of the volatiles began to increase and the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic) also increased. After 8-9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of all volatiles in raw and baked herring, respectively. 相似文献
13.
为了降低大豆酱油的含盐量,该文利用电渗析技术对大豆酱油进行脱盐处理,通过单因素试验探讨了电压、流速、pH值对电渗析脱盐效果的影响,确定了较佳电渗析工艺。结果表明在电压为9 V,流速为2.4 cm/s,pH值为4.2,电渗析50 min时脱盐效果较好,氨基酸态氮损失较小,氨基酸态氮损失19.4%,脱盐率达到81.6%。利用氨基酸自动分析仪和气相色谱-质谱联用仪（gas chromatography-mass spectrometry）分析了电渗析前后游离氨基酸及挥发性风味物质的变化规律,结果表明电渗析过程中氨基酸及风味物质均有损失。几种苦味氨基酸如组氨酸、精氨酸、赖氨酸损失较大,分别损失了23.79%、26.39%和28.5%;电渗析过程中,酱油风味物质中醇类、酚类损失较大,尤其是4-乙基愈创木酚损失最多,但因其气味阈值较低,因此对酱油风味影响较小。研究结果为减盐酱油系列产品的生产提供了参考和依据。 相似文献
14.
D A Murray W L Lockhart 《Journal of the Association of Official Analytical Chemists》1988,71(6):1086-1089
Several volatile organic compounds associated with petroleum fuels (mainly alkylated benzenes) were extracted from spiked fish tissue samples with a stream of air, trapped on charcoal, eluted with a solvent, and analyzed by gas chromatography. These volatile compounds are among the most water-soluble components of crude oils and petroleum products, and they have been associated with tainting in fish tissues. Recoveries for these compounds were about 90% when spiked directly either onto traps or into fish tissues although naphthalene desorbed poorly from the charcoal; recoveries of this compound were about 50%. Relative standard deviations (RSD) for most recoveries of spiked samples were in the 2-10% range based on 6 samples analyzed in duplicate. However, when live fish were contaminated experimentally by adding the aromatic compounds to the aquarium water, the RSDs were higher (10-30%). 相似文献
15.
为探究不同栽培基质对侧耳属食用菌风味成分的影响以及不同品种食用菌间的风味成分差异,本研究采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)技术对桑枝、杂木屑和棉籽壳基质上栽培的6种侧耳属食用菌风味成分进行了分析。结果表明,18个样品中共检出47种挥发性化合物,包括13种醛类化合物、9种醇类化合物、9种酮类化合物、2种呋喃类化合物、2种酯类化合物等。18个样品中的共有成分有17种,包括正己醛、壬醛、1-辛烯-3-醇、3-辛酮、1-辛烯-3-酮、2-正戊基呋喃等。18个样品中挥发性化合物的种类和相对含量差异较大,但棉籽壳基质上栽培的6个菌株子实体中均出现了较高含量的酯类化合物。所有样品中的关键风味成分(ROAV≥1)均包括1-辛烯-3-酮和1-辛烯-3-醇,桑枝基质和杂木屑基质栽培的部分菌株中关键风味成分还包括正己醛、壬醛和2-壬烯醛等。18个样品中总5'-核苷酸含量和总游离氨基酸含量分别为7.86~43.86 mg·g-1 DW和8.54~25.34 mg·g-1 DW, 且杂木屑基质栽培的所有菌株中总游离氨基酸含量均高于桑枝基质和棉籽壳基质。综上所述,棉籽壳基质有利于侧耳属食用菌中酯类化合物的生成,而杂木屑基质有利于游离氨基酸的生成。本研究结果为侧耳属食用菌栽培及风味成分的开发利用提供了科学依据。 相似文献
16.
Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl trisulfide (cooked cabbage), 2-ethyl-3,5-dimethylpyrazine (potato-chip-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Quantitation of 31 key odorants by means of stable isotope dilution assays, followed by a calculation of their odor activity values (OAVs) (ratio of concentration to odor threshold) revealed OAVs>100 for the five odorants acetic acid (sour), 3-methylbutanal (malty), 3-methylbutanoic acid, phenylacetaldehyde, and 2-methylbutanal (malty). In addition, another 19 aroma compounds showed OAVs>1. To establish their contribution to the overall aroma of the cocoa powder, these 24 compounds were added to a reconstructed cocoa matrix in exactly the same concentrations as they occurred in the cocoa powder. The matrix was prepared from deodorized cocoa powder, which was adjusted to 20% fat content using deodorized cocoa butter. The overall sensory evaluation of this aroma recombinate versus the cocoa powder clearly indicated that the 24 compounds represented the typical sweet, cocoa-like odor of the real sample. 相似文献
17.
为降低甜型葡萄酒中的挥发酸,进一步增加其香气复杂度,该研究利用本土戴尔有孢圆酵母R12与酿酒酵母NX11424同时接种和顺序接种发酵,研究其对贺兰山东麓产区晚采小芒森葡萄酒乙酸及香气成分的调控。与酿酒酵母单菌发酵相比,本土戴尔有孢圆酵母与酿酒酵母按照5:1、20:1、50:1的不同菌体数量比例同时接种和间隔5d顺序接种发酵,均可以显著降低晚采小芒森葡萄酒的乙酸含量,其乙酸产率分别降低19.1%、21.2%、38.2%和48.9%。此外,按20:1比例同时接种发酵,可显著提高晚采小芒森葡萄酒中萜烯类和降异戊二烯类等品种香气物质含量,和乙酸异戊酯、丁酸乙酯及苯乙醇等发酵香气物质的含量。该研究表明合理的酿酒酵母接种发酵能有效降低高糖原料酿造葡萄酒挥发酸含量,为贺兰山东麓产区葡萄酒新产品的开发提供了的技术参考。 相似文献
18.
This paper describes the content of biogenic amines in wines obtained from a Chardonnay must inoculated with different strains of Saccharomyces cerevisiae and in a wine fermented with the indigenous yeasts (control wine). The concentrations of nonvolatile amines and phenethylamine in the wines from the inoculated must were superior to those of the control wine. This was probably due to the fact that consumption of the precursor amino acids of these amines, during fermentation, was also greater in the inoculated samples than in the control sample. Furthermore, from the results obtained it may be said that, at least to some extent, the nonvolatile amines were formed by yeasts during fermentation. The concentrations of dimethylamine, ethylamine, and pyrrolidine (volatile amines) were different for the different wines, although they did not reach concentrations sufficiently high to have any effect on the aroma. 相似文献
19.
20.
Cramer AC Mattinson DS Fellman JK Baik BK 《Journal of agricultural and food chemistry》2005,53(19):7526-7531
We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins. 相似文献