番茄 (Solanum lycopersicum L.) 汁的发酵过程中挥发性风味的变化及其储存稳定
Aihemaitijiang Aihaiti1, Lei Zhao1, Ruxianguli Maimaitiyiming1
1School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
Food chemistry
|September 7, 2024
概括
这项研究分析了发酵番茄汁的风味化合物,发现关键的挥发性有机化合物 (VOCs) 与超氧化物失调酶 (SOD) 和烯 (LYC) 等质量指标相关. 在4°C的最佳储存将保质期延长到123天.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 发酵技术的发酵技术
背景情况:
- 味道对发酵番茄汁 (FTJ) 质量至关重要,但研究不足.
- 了解挥发性代谢物是控制FTJ风味特征的关键.
研究的目的:
- 在发酵过程中识别FTJ中的挥发性化合物.
- 为了将挥发性化合物与质量指标 (SOD,LYC) 相关联.
- 为了确定FTJ存储的稳定性和在各种温度下的保质期.
主要方法:
- 头部空间固相微提取气色谱-质谱 (HS-SPME-GC-MS) 用于挥发性分析.
- 测量超氧化物脱酶 (SOD) 活性和柳科 (LYC) 含量的量.
- 在4°C,25°C和37°C进行45天的储存稳定性测试.
主要成果:
- 发现了131种挥发性有机化合物 (VOC),主要是酒精,酸和.
- 在SOD/LYC含量和甲基酸盐,乙烯酸乙烯和酸之间发现了积极的相关性.
- 随着储存温度的提高,FTJ质量下降;保质期大大不同.
结论:
- 特定的VOC可以作为FTJ质量和发酵阶段的指标.
- 储存温度极大地影响FTJ的保质期,4°C是最佳温度.
- 已确定的保质期预测:在4°C下123天,在25°C下69天,在37°C下47天.
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