【摘要】 为了揭示不同发酵时期泡青菜香味物质的演替规律,该研究以发酵周期为1年半的泡青菜为研究对象,前1年每个月取样1次,后半年每3个月取样1次,共计14个样品,通过顶空固相微萃取结合气相色谱-质谱联用技术测定不同发酵时间泡青菜的香味物质,并采用聚类分析进一步解析测定结果。结果表明,共检测出8类,285种香味物质;随着发酵时间的延长,烃类、酮类物质呈增加趋势,酯类、醇类物质呈下降趋势。根据香味物质聚类分析结果可将18个月发酵周期内的泡青菜分为5个发酵阶段,即发酵前期0～5个月,主要呈现浓郁醇香和辛辣味;发酵中前期6～9个月,主要呈现浓郁花果香和较淡辛辣味;发酵中后期10～12个月,主要呈现浓郁花果香和发酵酸香,以及较淡辛辣味;发酵后期15个月和发酵末期18个月,主要呈现浓郁花果香及微微辛辣味和发酵酸香。更多还原

【Abstract】 In order to reveal the evolution rule of aroma substances during different fermentation periods of pickled vegetables, take the pickled vegetables with the fermentation period of one and a half years as the research object, and the samples are taken once a month in the first year and once every three months in the latter half of the year, a total of 14 samples. Headspace solid-phase microextraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS) is used to determine the aroma substances of pickled vegetables during different fermentation periods, and clustering analysis is used to further analyze the results. The results show that there are 285 kinds of aroma substances in 8 categories. With the extension of fermentation time, hydrocarbons and ketones show an increasing trend, while esters and alcohols show a decreasing trend. According to the cluster analysis results of aroma substances, the pickles in the 18-month fermentation period could be divided into five fermentation stages: in the early fermentation stage, that is 0～5 months, mainly presenting strong aroma and spiciness; in the middle and early stage of fermentation, that is 6～9 months, mainly presenting strong flower and fruit aroma and light spiciness; in the middle and late stage of fermentation, that is 10～12 months, mainly presenting strong flower and fruit aroma, fermentation sourness and light spiciness; at the later stage of fermentation for 15 months and at the end of fermentation for 18 months, mainly presenting strong flower and fruit aroma, slightly spiciness and fermentation sourness.更多还原