长乐蠓子虾酱发酵过程风味成分变化分析

目的分析虾酱发酵过程中的风味成分变化。方法采用蒸馏萃取法和气相色谱质谱法相结合对虾酱生产发酵主要阶段的挥发性风味成分进行定性和定量分析。结果虾酱在发酵腌制过程中的挥发性化合物有96种。虾酱发酵结束后,醛类化合物、吡嗪类化合物、烃类化合物、醇类化合物、胺类化合物、酮类化合物、酯类化合物的相对含量分别从最初的0.63%、1.76%、5.41%、12.36%、77.93%、0.82%和1.67%变化至10.93%、8.47%、57.42%、6.78%、13.36%、0.87%和0.82%。结论在发酵加工过程中,醛类化合物、吡嗪类化合物以及烃类化合物的相对含量明显增加,醇类化合物、胺类化合物以及酯类化合物的相对含量明显降低。

Changes of flavor components of Changle midge son shrimp in fermentation process

Objective To analyze the changes of flavor compositions in fermentation process of shrimp paste. Methods The volatile flavor components of shrimp paste in the main fermented production stages were analyzed by simultaneous distillation extraction (SDE) combined with gas chromatography-mass spectrometry(GC-MS) with qualitative and quantitative method. Results The shrimp paste in the process of fermentation and curing had 96 kinds of volatile compounds. After fermentation, the contents of aldehyde compounds, pyrazine compounds, hydrocarbons, alcohols, amine compounds, ketone compounds and ester compounds were changed from 0.63%, 1.76%, 5.41%, 12.36%, 77.93%, 0.82%, and 1.67% at the initial fermentation stage to 10.93%, 8.47%, 57.42%, 6.78%, 13.36%, 0.87% and 0.82%, respectively. Conclusion In the process of fermentation processing, the contents of aldehyde compounds, pyrazine compounds and hydrocarbons compounds increased significantly, while the contents of alcohols, amine compounds and ester compounds decreased obviously.