评估 Monascus purpureus 发酵的塔塔里麦在液态和固态之间挥发性风味化合物的差异
Jialan Zhang1, Meng Li2, Li Li3
1College of Animal Science and Technology, Yangtze University, Jingzhou, Hubei 434025, China.
Food chemistry
|October 18, 2024
概括
莫纳斯克的发酵状态显著影响塔塔里亚麦的味道. 液态发酵 (MLFTB) 与固态发酵 (MSFTB) 相比,增强了挥发性风味化合物 (VFC) 和有益成分.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 分析化学 分析化学
背景情况:
- 地麦是一种营养丰富的谷物,具有功能性食品开发的潜力.
- 众所周知,Monascus发酵产生生物活性化合物并改变风味配置.
- 了解发酵状态 (固态与液态) 对挥发性风味化合物 (VFC) 的影响,对于优化食品质量至关重要.
研究的目的:
- 为了研究和比较Monascus固态发酵谷麦 (MSFTB) 和Monascus液态发酵谷麦 (MLFTB) 之间的挥发性风味化合物 (VFC).
- 确定负责风味差异的关键VFC,并评估发酵状态对整体营养和生物活性化合物含量的影响.
主要方法:
- 利用电子鼻子和气相色谱-离子运动谱 (GC-IMS) 进行VFC的综合分析.
- 量化关键的营养和生物活性化合物,包括蛋白质,原油脂肪,总黄,总多,莫纳科林K和莫纳斯科色素.
- 应用主要组件分析 (PCA) 来解释VFC配置文件中的差异.
主要成果:
- 在MSFTB和MLFTB之间观察到VFC组成和丰度的显著差异.
- 与MSFTB相比,MLFTB显示蛋白质,原油脂肪,总黄,总多,Monacolin K和Monascus颜料的含量增加.
- GC-IMS确定了25种VFC (9种,7种酒精,5种,4种化物),MLFTB表现出更高含量的令人愉快的VFC,这些VFC有助于香味.
结论:
- 发酵状态 (固态与液态) 极大地影响了Monascus发酵的塔塔利麦的挥发性风味特征和质量.
- 莫纳斯克 (Monascus) 的液态发酵提供了一种卓越的方法,可以增强塔塔里麦中理想的风味化合物和生物活性成分.
- 这项研究为优化发酵过程提供了宝贵的见解,以改善地麦产品的感官属性和功能性质.
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