Yu Xiaochen, Zhang Wenjuan, Xin Liying, Xu Su, Cheng Jianjun
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem X. 2024 Feb 1;21:101161. doi: 10.1016/j.fochx.2024.101161. eCollection 2024 Mar 30.
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly ( < 0.05) after fermentation. RBK contains both the main flavor of kvass and its own unique characteristics, making it a new member of the Kvass family.
本文采用电子鼻（E-nose）和顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术，以秋林格瓦斯（QLK）为参照，分析米糠格瓦斯（RBK）的挥发性成分。同时，测定了RBK发酵前后的呈味氨基酸。结果表明，两种格瓦斯在挥发性成分的总体类别上保持一致，但含量存在差异（p < 0.05）。通过GC-MS在两种格瓦斯中总共鉴定出35种挥发性化合物，主要包括酯类、醇类、酚类、醛类和酸类。此外，RBK发酵后必需氨基酸总量和甜味氨基酸总量显著增加（p < 0.05）。RBK兼具格瓦斯的主要风味和自身独特特性，成为格瓦斯家族的新成员。
