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GC × GC-ToF-MS与多变量统计方法相结合,探索L. paracasei发酵对面包风味特性的影响

Yuxia Yang¹, Jinxi Cui¹, Zhongli Jiang¹

¹College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, Liaoning Province, China.

|October 6, 2023

概括

乳杆菌paracasei发酵显著提高面包风味的复杂性,使用GC×GC-ToF-MS识别. 这种方法揭示了L. paracasei面包中独特的香味化合物,为LAB面包风味概况提供了新的见解.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
微生物学微生物学

背景情况:

气色谱-质谱 (GC-MS) 对于食品风味分析至关重要.
全面的二维气色谱-飞行时间质谱 (GC×GC-ToF-MS) 为复杂的混合物提供了卓越的分辨率和灵敏度.
应用GC×GC-ToF-MS来识别面包香味成分的研究有限,特别是那些受到微生物发酵的影响.

研究的目的:

为了研究 Lactobacillus paracasei (L. paracasei) 发酵对面包风味特性的影响.
与传统的酵母酵母面包相比,识别和区分L. paracasei发酵面包中的芳香化合物.
建立一种新的分析方法来表征和区分受乳酸细菌 (LAB) 影响的面包风味.

主要方法:

使用GC×GC-ToF-MS进行面包样本中挥发性有机化合物 (VOC) 的高分辨率分析.
采用多变量统计方法来分析和解释复杂的代谢数据.
进行了代谢组正常化,以完善关键风味化合物的识别.

主要成果:

总共确定了1534种挥发性有机化合物,其中447种通过代谢组正常化进行精炼.
在L. paracasei面包和酵母面包之间选了82种不同的化合物,L. paracasei面包的相对总含量是L. paracasei面包的1.52倍.
在L. paracasei面包中发现了特定的芳香化合物,包括2-Furancarboxaldehyde,5-methyl-, pentanoic acid,2-hydroxy-4-methyl-, ethyl ester,pyrazine,2,5-dimethyl-, 和 γ-terpinene.

结论:

L. paracasei发酵显著改变和丰富面包的挥发性芳香特征.
鉴定到的特定香味化合物可以作为区分L. paracasei面包的潜在标记物.
这项研究提供了一个强大的技术理论框架,用于分析和区分LAB发酵面包风味.

关键词:

香味的个人资料香味的个人资料细菌多样性的细菌多样性面团的面团是没有面团的.挥发性有机化合物挥发性有机化合物

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