东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响
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摘要
采用高效液相色谱法(high performance liquid chromatography,HPLC)和暂时性感官支配分析法(temporal dominance of sensations,TDS)研究东北酸菜有机酸变化及其对产品酸感的影响。HPLC检测结果表明:在0～120 d发酵过程中能检测到9种有机酸,其中乳酸、柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸含量随发酵时间的增加而增加,发酵120 d时还检测到了丙酸和戊酸;TDS评价结果表明,发酵90 d样品相比其它发酵时间样品酸感更加柔和适中,说明其各种有机酸含量及比例适宜。因此,90 d为东北酸菜最适发酵期;相关性分析表明乳酸在东北酸菜酸感形成中起主导作用,柠檬酸、乙酸、草酸、苹果酸、琥珀酸及酒石酸则起到辅助作用。这些有机酸含量及比例合适时对东北酸菜柔和酸感起到促进作用;含量及比例不合适时会破坏柔和酸感。丙酸和戊酸的存在则会导致尖酸酸感。
High performance liquid chromatography(HPLC) and temporal dominance of sensations(TDS) were used to study the effects of changes in organic acids on the sourness of Northeastern sauerkraut. The HPLC results showed that nine organic acids were detected during 0-120 days of fermentation. The contents of lactic acid, citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid increased with increasing fermentation time. Besides, propionic acid and valeric acid were detected on day 120. TDS evaluation results showed that the sourness of samples fermented for 90 days was more mild and moderate than those of other samples, indicating that the contents and proportions of various organic acids were suitable on day 90. Therefore, 90-day was the optimal fermentation period for Northeastern sauerkraut. The correlation analysis showed that lactic acid played a dominant role in the sourness formation of Northeastern sauerkraut, while citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid played auxiliary roles. Appropriate contents and proportions could promote mild sourness taste of Northeastern sauerkraut, while inappropriate contents and proportions would destroy the mild sourness taste. In addition, presence of propionic acid and valeric acid could lead to sharp sourness taste.
High performance liquid chromatography(HPLC) and temporal dominance of sensations(TDS) were used to study the effects of changes in organic acids on the sourness of Northeastern sauerkraut. The HPLC results showed that nine organic acids were detected during 0-120 days of fermentation. The contents of lactic acid, citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid increased with increasing fermentation time. Besides, propionic acid and valeric acid were detected on day 120. TDS evaluation results showed that the sourness of samples fermented for 90 days was more mild and moderate than those of other samples, indicating that the contents and proportions of various organic acids were suitable on day 90. Therefore, 90-day was the optimal fermentation period for Northeastern sauerkraut. The correlation analysis showed that lactic acid played a dominant role in the sourness formation of Northeastern sauerkraut, while citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid played auxiliary roles. Appropriate contents and proportions could promote mild sourness taste of Northeastern sauerkraut, while inappropriate contents and proportions would destroy the mild sourness taste. In addition, presence of propionic acid and valeric acid could lead to sharp sourness taste.
引文
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[19] DINNELLA C, MASI C, NAES T, et al. A new approach in TDS data analysis: a case study on sweetened coffee[J]. Food Quality & Preference, 2013, 30(1):33-46.
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[23] GON?ALVES G A S, RESENDE N S, GON?ALVES C S, et al. Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods[J]. LWT- Food Science and Technology, 2017, 77.
[24] 马旭艺,孙波,赵晓,等.TDS结合TI感官评价法在降酸山葡萄酒的应用[J].食品与发酵工业,2018,44(10):231-235.
[25] 王磊,张洁,赵国忠.东北酸菜优良乳酸菌筛选及其抑菌特性研究[J].中国酿造,2017,36(7):48-52.
[26] VTT H, FLEET G H, ZHAO J. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms[J]. International Journal of Food Microbiology, 2018, 279:43.
[27] 柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[28] 叶陵,王晶晶,王蓉蓉,等.剁辣椒发酵过程中菌群与有机酸变化规律分析[J].食品科学,2018,39(6):116-121.
[29] 陈卓,黄丹,于华,等.功能菌对泡菜风味物质形成的影响[J].中国调味品,2017,42(12):66-70.
[30] 张梦梅,李小艳,胡露,等.低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J].食品与发酵工业,2015,41(11):137-142.
[31] 蔡琳飞,李键,陈炼红.我国奶酪产品研究现状及分析[J].中国乳品工业,2015,43(7):42-44+48.
[2] 孔庆敏,孙波,赵晓,等.臭氧在东北酸菜杀菌工艺中的应用[J].食品科学,2016,37(12):71-75.
[3] 陈仲翔,董英.泡菜工业化生产的研究进展[J].食品科技,2004(4):33-35.
[4] TAO X, SONG S, HAO M, et al. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation[J]. Food Control, 2012, 26(1):178.
[5] 李晓博,胡文忠,姜爱丽,等.自然发酵与人工接种发酵酸菜的研究进展[J].食品与发酵工业,2016,42(3):251-255.
[6] 贺稚非,李洪军,章道明.发酵酸菜变质原因的微生物学探讨[J]. 食品工业科技, 1994(sp):39-40.
[7] 赵丹,杜仁鹏,王瑶,等.副干酪乳杆菌HD1.7东北酸菜与商品酸菜代谢物比较与品质评价[J].食品科学,2017,38(10):6-11.
[8] 洪冰,曾许珍,李阿敏,等.乳酸菌接种发酵对大头菜品质的影响[J].食品科学,2016,37(11):147-153.
[9] 赵国忠,王梦颖,韩俊燕,等.东北酸菜品质评定及发酵优良菌株筛选[J].中国酿造,2014,33(8):33-37.
[10] 孙丛珊,蔡畅,邢亚阁,等.模糊评定与响应面分析结合在新型低盐泡菜工艺中的研究[J].中国调味品,2016,41(2):79-84+92.
[11] 潘明,洪玉程.模糊数学综合评判四川泡菜感官评价的应用[J].四川理工学院学报(自然科学版),2013,26(2):11-14.
[12] PINEAU N, BOUILLé A G D, LEPAGE M, et al. Temporal Dominance of Sensations: What is a good attribute list?[J]. Food Quality & Preference, 2012, 26(2):159-165.
[13] NG M, LAWLOR J B, CHANDRA S, et al. Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes[J]. Food Quality & Preference, 2012, 25(2):121-134.
[14] MEILLON S, URBANO C, SCHLICH P. Contribution of the temporal dominance of sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines[J]. Food Quality & Preference, 2009, 20(7):490-499.
[15] MEYNERS M. Temporal liking and CATA analysis of TDS data on flavored fresh cheese[J]. Food Quality & Preference, 2015, 47.
[16] LORIDO L, HORT J, ESTéVEZ M, et al. Reporting the sensory properties of dry-cured ham using a new language: time intensity (TI) and temporal dominance of sensations (TDS)[J]. Meat Science, 2016, 121:166-174.
[17] 中国国家标准化管理委员会. GB/T 16291.1—2012, 感官分析选拔、培训与管理评价员一般导则[S]. 北京:中国标准出版社, 2012
[18] CHARLES M, ENDRIZZI I, APREA E, et al. Dynamic and static sensory methods to study the role of aroma on taste and texture: a multisensory approach to apple perception[J]. Food Quality & Preference, 2017, 62:17-30.
[19] DINNELLA C, MASI C, NAES T, et al. A new approach in TDS data analysis: a case study on sweetened coffee[J]. Food Quality & Preference, 2013, 30(1):33-46.
[20] DINNELLA C, MASI C, ZOBOLI G, et al. Sensory functionality of extra-virgin olive oil in vegetable foods assessed by temporal dominance of sensations and descriptive analysis[J]. Food Quality & Preference, 2012, 26(2):141-150.
[21] PINEAU N, PESSINA R, CORDELLE S, et al. Temporal dominance of sensations: comparison with conventional profiling and time intensity.[J]. Food Quality & Preference, 2009, 20(6):450-455.
[22] MONACO R D, SU C, MASI P, et al. Temporal dominance of sensations: a review[J]. Trends in Food Science & Technology, 2014, 38(2):104-112.
[23] GON?ALVES G A S, RESENDE N S, GON?ALVES C S, et al. Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods[J]. LWT- Food Science and Technology, 2017, 77.
[24] 马旭艺,孙波,赵晓,等.TDS结合TI感官评价法在降酸山葡萄酒的应用[J].食品与发酵工业,2018,44(10):231-235.
[25] 王磊,张洁,赵国忠.东北酸菜优良乳酸菌筛选及其抑菌特性研究[J].中国酿造,2017,36(7):48-52.
[26] VTT H, FLEET G H, ZHAO J. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms[J]. International Journal of Food Microbiology, 2018, 279:43.
[27] 柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[28] 叶陵,王晶晶,王蓉蓉,等.剁辣椒发酵过程中菌群与有机酸变化规律分析[J].食品科学,2018,39(6):116-121.
[29] 陈卓,黄丹,于华,等.功能菌对泡菜风味物质形成的影响[J].中国调味品,2017,42(12):66-70.
[30] 张梦梅,李小艳,胡露,等.低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J].食品与发酵工业,2015,41(11):137-142.
[31] 蔡琳飞,李键,陈炼红.我国奶酪产品研究现状及分析[J].中国乳品工业,2015,43(7):42-44+48.
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