添加白酒对人工接种东北酸菜挥发性风味成分及感官特性的影响

该实验研究了添加白酒对人工接种乳酸菌发酵东北酸菜理化、挥发性风味成分及感官特性的影响。首先通过乙醇胁迫及产酸能力测定筛选混菌发酵剂，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）分析酸菜的挥发性风味成分，并结合感官评分与电子舌鉴定白酒对酸菜感官特性的影响。结果表明，植物乳杆菌（Lactobacillus plantarum）、干酪乳杆菌（Lactobacillus casei）和柠檬明串珠菌（Leuconostoc citreum）3株乳酸菌对乙醇具有一定耐受性且产酸能力较强。添加2%白酒结合3株乳酸菌混菌发酵酸菜的可滴定酸含量较未添加白酒的混菌发酵酸菜降低了4.02%。此外，添加白酒接种发酵酸菜形成了以酯类、酮类、含硫化合物和氨基酸为主的风味结构，并且提高了鲜味，降低了苦涩味，在颜色、味道和口感上均具有显著优势。为实现人工接种东北酸菜的品质提升提供理论基础。

Effect of Baijiu addition on the characteristic volatile flavor compounds and sensory properties of artificial inoculation of Northeast Suancai

The effects of Baijiu addition on the physicochemical indexes, volatile flavor compounds and sensory properties of Northeast Suancai fermented by artificially inoculated lactic acid bacteria were studied. Firstly, the mixed fermentation starters were screened by ethanol tolerance and acid production ability determination, the volatile flavor compounds of Suancai were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the effects of Baijiu on sensory properties of Suancai were identified by electronic tongue and sensory evaluation. The results showed that 3 strains of lactic acid bacteria, Lactobacillus plantarum, Lactobacillus casei and Leuconostoc citrinus had certain ethanol tolerance and strong acid production ability. The titratable acid content of Suancai fermented with the mixed starters of 3 lactic acid bacteria strains and 2% Baijiu was reduced by 4.02% compared to Suancai fermented with mixed starters and without Baijiu addition. In addition, the flavor structure dominated by esters, ketones, sulfur-containing compounds and amino acids was formed in the fermented Suancai with Baijiu addition, the umami was enhanced and bitterness was reduced, and had significant advantages in taste and mouthfeel. It provided a theoretical basis for quality improvement of Northeast Suancai fermented by artificially inoculation.