烘瓣子和阴瓣子发酵过程中风味品质的对比分析

为探究发酵工艺对甜瓣子品质的影响，该研究对烘瓣子和阴瓣子中微生物、风味物质、色差、质构特性等指标进行对比分析。结果表明，烘瓣子和阴瓣子品质差异显著（P<0.05）。两种甜瓣子发酵过程霉菌和细菌数量差异显著，发酵结束时，烘瓣子和阴瓣子中细菌与霉菌数量分别为5.07、4.81和2.75、2.13 lg CFU/g。两种甜瓣子的总酸和氨基酸态氮含量在发酵过程中有明显提升，阴瓣子总酸（1.81 g/100 g）显著高于烘瓣子（1.48 g/100 g），同时硬度（30.69 N）高于烘瓣子（14.48 N）；烘瓣子中氨基酸态氮（0.69 g/100 g）显著高于阴瓣子，其瓣子颜色更红亮。风味分析结果显示，烘瓣子风味较突出，阴瓣子风味相对协调。阴瓣子和烘瓣子共检出57种风味物质，两种甜瓣子的风味物质组成相似，同种风味物质在两种甜瓣子中相对含量差异较大，烘瓣子中风味化合物种类更多和相对含量更高，2-甲基丁醇、乙酸异戊酯、乙醇、乙酸和异戊醛等14种物质是主要差异性风味化合物。感官评价结果显示，烘瓣子品质优于阴瓣子。综上所述，烘瓣子发酵周期短，风味更突出，适于现代甜瓣子的生产。

Comparative Analysis of Flavor Quality during the Fermentation of Dried Petals and Raw Petals

To explore the effect of the fermentation process on the quality of broad bean paste-meju (BBPM), in this study, the microorganisms, flavor substances, color differences, textural characteristics and other indexes of the dried petals and raw petals were compared and analyzed. The results showed that the quality of the dried petals and raw petals differed significantly (P<0.05). The number of molds and bacteria in the fermentation process of the two BBPMs differed significantly. The numbers of bacteria and molds in the dried petals and raw petals at the end of the fermentation were 5.07 and 4.81, and 2.75 and 2.13 lg CFU/g, respectively. The total acid and amino acid nitrogen contents of the two BBPMs increased significantly during the fermentation process, with the total acid of the raw petals (1.81 g/100 g) being significantly higher than that of the dried petals (1.48 g/100 g), while the hardness of the raw petals (30.69 N) being higher than that of dried petals (14.48 N); The amino acid nitrogen (0.69 g/100 g) in the dried petals was significantly higher than that of the raw petals, with a redder and brighter color. The flavor analysis results showed that the flavor of the dried petals was more prominent, and the flavor of the raw petals was relatively harmonious. A total of 57 kinds of flavor substances were detected in the raw petals and the dried petals, and the compositions of flavor substances of the two BBPMs resembled. The relative contents of the same flavor substance in the two sweet petals were quite different, and the dried petals contain a greater variety of flavor compounds and higher relative contents, with the 14 kinds of substances, including 2-methylbutanol, isoamyl acetate, ethanol, acetic acid and isovaleraldehyde, being the main differential flavor compounds. The results of sensory evaluation showed that the quality of dried petals was better than that of raw petals. In summary, the dried petals had a short fermentation cycle and more prominent flavor, which is suitable for the production of modern BBPMs.