基于2 种培养基生长的植物乳杆菌发酵草鱼的关键风味比较

探讨以不同培养基生长的植物乳杆菌发酵草鱼，分析在各发酵阶段挥发性物质的变化与差异，为发酵草鱼的特征性风味物质的研究提供参考。运用电子鼻和顶空固相微萃取-气相色谱-质谱联用仪对挥发性物质进行检测和分析，结合感觉阈值，通过相对气味活度值确定草鱼发酵的关键风味成分。结果显示：电子鼻能灵敏地检测到草鱼发酵过程中气味的变化，线性判别式分析能够区分各个样品间的差异。气相色谱-质谱在MRS肉汤和质量分数12%脱脂牛乳培养基发酵草鱼鱼肉中分别检测出90 种和70 种挥发性成分，主要为烃类、醇类、醛类、酮类、酯类、酸类及其他化合物。2 种培养基发酵草鱼鱼肉中共有的关键风味化合物主要有D-柠檬烯、1-辛烯-3-醇、庚醛、辛醛、癸醛和3-羟基-2-丁酮；MRS肉汤培养基中发酵草鱼鱼肉的关键风味化合物主要有E-2-壬烯醛和2,3-丁二酮；质量分数12%脱脂牛乳培养基中发酵草鱼鱼肉的关键风味化合物主要有己醛、壬醛和丁酸乙酯。

Comparison of Key Flavor Substances of Fermented Grass Carp with Lactobacillus plantarum Based on Two Growth Media

The goal of this study was to examine and compare the changes and differences in volatile substances of
fermented grass carp with Lactobacillus plantarum based on two different growth media at different times and consequently
to provide a reference for the research of flavor compounds of fermented grass carp. Electronic nose and headspace solidphase
microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to detect and analyze the
changes of volatile substances. The relative odor activity value (ROAV) combined with odor threshold was applied to
confirm the key odor compounds of fermented grass carp. Electronic nose could sensitively detect the changes in volatile
substances of fermented grass carp during the fermentation process, and the LDA results revealed that there were obvious
differences among these samples. GC-MS analysis indicated that a total of 90 and 70 volatile components were found to
be present respectively in fermented grass carp with L. plantarum in MRS broth medium and 12% skimmed milk medium,
consisting mainly of hydrocarbons, aldehydes, alcohols, ketones, esters, amines and aromatic compounds. The principal
flavor components common to both samples were D-limonene, 1-octene-3-ol, heptanal, octanal, decanal and acetoin.
The unique flavor components of fermented grass carp produced using MRS broth medium were 2,3-butanedione and
(E)-2-nonenal, while the unique flavor components of fermented grass carp produced using 12% skimmed milk medium
were hexanal, nonanal and butyric acid ethyl ester.