甜面酱保温发酵过程中挥发性成分的动态变化

本文采用顶空固相微萃取与气相色谱质谱联用技术（HS-SPME/GC-MS）研究甜面酱在保温发酵过程中不同阶段的风味物质组成情况,并对风味成分的相对含量进行主成分分析。结果表明,在甜面酱保温发酵过程中,主要挥发性风味成分包括醇类9种,酯类20种,醛类10种,酚类2种,酮类1种,呋喃2种,烷烃类2种,其他化合物类3种,共49种,经主成分分析综合评价,发酵7周（49 d）的甜面酱风味最佳。 

Dynamic changes in volatile components in sweet flour paste during the insulation fermentation

Volatile compounds in samples collected at different stages during the insulation fermentation of sweet flour paste were analyzed by the headspace solid- phase microextraction( HS- SPME) combined with gas chromatography- mass spectrometry(GC- MS). The major volatile flavor compounds during the whole insulation fermentation process included 9 alcohols,20 esters,10 aldehydes,2 phenols,1 ketone,2 furans,2 alkanes and 3other compounds as demonstrated by principal component analysis(PCA) of their relative contents. More volatile compounds were detected as the insulation fermentation proceeded.PCA analysis suggested that the best flavor of sweet flour paste was achieved after 7 weeks( about 49 d) of insulation fermentation.