不同发酵剂对发酵香肠挥发性风味物质的影响

Analysis of aroma components in fermented sausage with different starter cultures

摘要: 以植物乳杆菌NM177-2与弯曲乳杆菌GX24-2作为发酵剂,通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS）分析技术,研究在不同菌种组合的发酵剂作用下,发酵香肠中挥发性风味物质的构成与变化。确定了发酵过程中产生的主体风味物质为醇类、酸类、酯类、醛酮酚类物质。同时证明了植物乳杆菌与弯曲乳杆菌混合接种发酵更加有利于良好风味物质的形成。

Abstract: Fermented sausages were processed by using lactobacillus plantarum NM177-2 and lactobacillus curvatus GX24-2 as starter cultures.The changes and volume of volatile aroma components in fermented sausages were analyzed by solid phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS) .Results showed that aldehydes, alcohols, esters, acids, phenols and ketones were intended to be the mainly flavor substances.Also, mixed fermentation was more useful in processing favorable aroma components.