王琴，文安燕，秦礼康^*，胡悦，朱祎一

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要:为探究豆豉粑的风味特征，以大方产豆豉粑为试材（S1～S7），对其滋味和挥发性物质进行分析，并采用多元统计分析方法筛选特征风味物质。结果表明：7种豆豉粑中富含17种游离氨基酸，以苦味和甜味氨基酸含量较高。通过顶空固相微萃取结合气质联用技术鉴定出71种挥发性化合物，以羧酸类、吡嗪类和酯类为主。基于正交偏最小二乘判别分析，共筛选出25个特征风味物质，主要涵盖甜味和鲜味氨基酸、酸类和吡嗪类化合物。聚类热图显示，样品S1、S5和S7中四甲基吡嗪含量较高，甘氨酸、乙酸甲酯、棕榈酸甲酯和4-甲基戊酸在样品S6中含量较高，样品S3中异戊酸、异丁酸和谷氨酸含量显著较高，S2中苯乙酸含量较显著，S4中吡嗪类含量较高。这些特征风味物质以协同、增效作用赋予了豆豉粑浓郁且独特的滋香味。本研究可为豆豉粑特征风味物质的定向调控提供科学依据。

关键词：豆豉粑；滋味物质；挥发性物质；正交偏最小二乘判别分析

中图分类号：TS214.2     文献标识码：A      文章编号：1674-506X（2023）01-0062-0011

Study on Characteristic Flavor Substances in Traditional Fermented Douchiba

WANG Qin, WEN Anyan, QIN Likang^*, HU Yue, ZHU Yiyi

(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China)

Abstract: To explore the flavor characteristics of Douchiba (S1～S7), the taste and volatile substances of Douchiba from Dafang were analyzed,and the characteristic flavor substances were screened by multivariate statistical analysis. The results showed that there were 17 kinds of free amino acids in 7 kinds of Douchiba, and the bitter and sweet amino acids were the main. 71 volatile compounds were identified by headspace solidphase microextraction combined with GC-MS, mainly including carboxylic acids, pyrazines and esters. Based on orthogonal partial least squares-discriminant analysis, a total of 25 characteristic flavor substances were screened Out, mainly including sweet and umami amino acids, acids and pyrazines. Cluster thermogram showed that tetramethylpyrazine in samples S1, S5 and S7 was high, glycine, methyl acetate, methyl palmitate and 4-methylvaleric acid in sample S6 were high, isovaleric acid, isobutyric acid and glutamic acid in sample S3 were significantly high, phenylacetic acid in S2 was significant, and pyrazines in S4 were high. These characteristic flavor substances give the Douchiba a rich and unique flavor with synergistic effect. This study can provide a scientific basis for directional control of characteristic flavor substances in Douchiba.

Keywords: Douchiba; taste substances; volatile compounds; orthogonal partial least squares discriminant analysis

doi: 10.3969/j.issn.1674-506X.2023.01-009

收稿日期：2022-09-07

基金项目：黔科合平台人才［2018］5254-2号；贵大人基合字（2020）31号；黔科合基础-ZK［2023］一般089

作者简介：王琴（1997-），女，硕士研究生。研究方向：食品科学与工程。

*通信作者：秦礼康（1965-），男，博士，教授。研究方向：食品科学。

引用格式:王琴,文安燕,秦礼康,等.传统发酵豆豉粑特征风味物质研究[J].食品与发酵科技,2023,59(1):62-72.