探索香气；商业发酵剂中挥发性化合物的鉴定
Exploring aroma; Identification of volatile compounds in commercial fermentation starters.
作者信息
Lee Sul-Mee, Shin Kwang-Jin, Lee Seung-Joo
机构信息
Department of Culinary and Food Service Management, Sejong University, Seoul, 05006 Korea.
出版信息
Food Sci Biotechnol. 2016 Apr 30;25(2):393-399. doi: 10.1007/s10068-016-0054-2. eCollection 2016.
Volatile compounds of 7 commercial fermentation starters, including 4 traditional , 2 , and 1 crude amylolytic enzyme, were extracted using solvent-assisted flavor evaporation (SAFE), and extracts were analyzed using GC-MS. A total of 70 volatile compounds, including 4 esters, 10 acids, 16 alcohols, 16 hydrocarbons, 9 ketones, 5 aldehydes, 3 volatiles phenols, and 7 miscellaneous components were identified. Concentrations of volatile compounds, including 4,6-dimethylundecane, methyl 2-hydroxybenzoate, 1-hexanol, 2-phenylethanol, 3-methylbutanoic acid, and hexanoic acid were higher in 4 traditional starters than in others. The major volatile components in 2 starters were the hydrocarbones dodecane, heptadecane, octadecane, and nonadecane. Concentrations of 2-methoxy-4-vinylphenol and 3-hydroxy-2-butanone were highest in the crude amylolytic enzyme starter. Compositions and amounts of volatile compounds were different among the 7 commercial fermentation starters.
使用溶剂辅助风味蒸发（SAFE）提取了7种商业发酵剂中的挥发性化合物，其中包括4种传统发酵剂、2种[此处原文似乎缺失部分信息]和1种粗淀粉酶解酶，并使用气相色谱 - 质谱联用仪（GC - MS）对提取物进行了分析。共鉴定出70种挥发性化合物，包括4种酯类、10种酸类、16种醇类、16种烃类、9种酮类、5种醛类、3种挥发性酚类和7种其他成分。4种传统发酵剂中4,6 - 二甲基十一烷、2 - 羟基苯甲酸甲酯、1 - 己醇、2 - 苯乙醇、3 - 甲基丁酸和己酸等挥发性化合物的浓度高于其他发酵剂。2种[此处原文似乎缺失部分信息]发酵剂中的主要挥发性成分是十二烷、十七烷、十八烷和十九烷等烃类。粗淀粉酶解酶发酵剂中2 - 甲氧基 - 4 - 乙烯基苯酚和3 - 羟基 - 2 - 丁酮的浓度最高。7种商业发酵剂中挥发性化合物的组成和含量各不相同。
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