张忠明¹，宋朝阳¹，罗俏俏¹，曹 磊¹，安志刚¹，乔海军^2*，张卫兵^1*

（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

2.甘肃农业大学理学院，甘肃兰州 730070）

摘要：采用顶空固相微萃取-气质联用技术对传统豆糁中挥发性成分进行检测，以峰面积归一化法计算化合物的相对含量，结合相对气味活度值（relative odor activity value，ROAV）确定其中关键性风味物质。结果表明：从五香豆糁中共检测出53种挥发性物质，从香辣豆糁中共检测出112种挥发性物质，两种豆糁的风味物质组成差异明显；五香豆糁的关键风味物质是3-甲基苯甲醛、4-乙基-2-甲氧基苯酚、对丙烯基茴香醚、1-辛烯-3-醇和芳樟醇，同时，5-月桂醇聚醚对其总体风味发挥着修饰作用；香辣豆糁的关键风味物质为3-甲基苯甲醛、芳樟醇、桉叶油醇、对丙烯基茴香醚以及4-乙基-2-甲氧基苯酚，同时，橙花叔醇、苯乙醇、5-月桂醇聚醚、2-甲氧基-4-甲基苯酚、邻甲酚和间甲酚等物质对其总体风味发挥着修饰作用。

关键词：豆糁；风味物质；相对气味活度值

中图分类号：TS214.2   文献标识码：A   文章编号：1674-506X（2021）03-0031-0007

Analysis of Key Volatile Components in Traditional Fermented Doushen from East of Henan Province

ZHANG Zhong-ming¹, SONG Zhao-yang¹, LUO Qiao-qiao¹, CAO Lei¹, AN Zhi-gang¹, QIAO Hai-jun^2*, ZHANG Wei-bing^1*

（1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.College of Sciences, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：The volatile components in traditional fermented doushen were analyzed by headspace-solid phase microextraction (HS- SPME) combined with Gas Chromatography-Mass Spectrometer (GC-MS). The peak area normalization method was used to calculate the compound relative content, and the key flavor substances in fermented milk were determined by ROAV. The results showed that 53 kinds of volatile compounds were detected in spiced doushen and 112 kinds of volatile compounds were detected in spicy doushen. The flavor components in two traditional fermented doushen were obviously different. The key flavor compounds in spiced doushen were 3-methyl benzaldehyde, 4-ethyl-2-methoxyphenol, p-propenyl anisole, 1-octene-3-alcohol and linalool. Meanwhile, 5-lauryl alcohol polyether played an important role in modifying the overall flavor. The key flavor compounds in spicy doushen were 3-methyl benzaldehyde, linalool, eucalyptus oil, p-propenyl anisole and 4-ethyl-2-methoxy phenol respectively. And nerolidol, phenylethyl alcohol, 5-lauryl alcohol polyether, 2-methoxy-4-methyl phenol, m-cresol and o-cresol played an important role in its overall flavor.

Keywords：Doushen; volatile component; relative odor activity value

doi：10.3969/j.issn.1674-506X.2021.03-005

收稿日期：2020-08-08

基金项目：国家自然科学基金项目（31760466，31960486，31560442，21864002）

作者简介：张忠明（1970-），男，硕士，副教授。研究方向：食品加工。

*通信作者

引用格式:张忠明,宋朝阳,罗俏俏,等.豫东传统豆糁的关键风味物质分析[J].食品与发酵科技,2021,57(3):31-37.