基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响

杨镰; 王天杨; 吴宝珠; 熊怡玲; 易宇文; 朱开宪; 乔兴; 邓静; 吴华昌

doi:10.13386/j.issn1002-0306.2023090051

基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响

Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods

摘要

摘要: 为研究安琪酵母、毕赤酵母、酿酒酵母、鲁氏酵母和假丝酵母发酵对豆汤酱挥发性风味物质的影响，以未发酵豆汤酱作为对照组，采用气相离子迁移谱技术（gas chromatography-ion mobility spectrometry，GC-IMS）对发酵豆汤酱的挥发性风味物质进行分析。运用相对气味活度值法（relative odor activity value，ROAV）确定关键风味组分，结合主成分分析（principal component analysis，PCA）、偏最小二乘判别分析（partial least squares-discrimination analysis，PLS-DA）对发酵豆汤酱香气进行综合评价。结果表明，6种发酵豆汤酱中共检测出50种挥发性化合物，主要是酯类和醇类物质，赋予发酵豆汤酱醇香、果香和麦芽香。不同发酵豆汤酱的挥发性化合物的种类和浓度差异显著（P<0.05），其中经酿酒酵母发酵的豆汤酱中挥发性化合物的浓度和种类最高。通过气味活度值（relative odor activity value，ROAV）分析安琪酵母、毕赤酵母、酿酒酵母、鲁氏酵母、假丝酵母发酵豆汤酱和未发酵豆汤酱6组样品，分别有8、13、9、11、19、7种关键风味物质。对这些关键风味物质进行PCA和PLS-DA分析，发现不同酵母菌发酵的豆汤酱能获得较好区分，发酵豆汤酱与未发酵豆汤酱的整体香气存在明显差异，这与GC-IMS指纹图谱的结果一致。因此酵母发酵具有为豆汤酱提高香气成分的应用潜力，为今后豆汤酱的精深加工提供一定理论依据。

Abstract: To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented bean soup paste were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technique using unfermented bean soup paste as a control group. The relative odour activity value (ROAV) method was used to determine the key flavour components. Principal component analysis (PCA) and partial least squares-discrimination analysis (PLS-DA) were used to comprehensively evaluate the aroma of fermented bean soup paste. A total of 50 volatile compounds were identified, which were primarily esters and alcohols in six fermented bean sauces. These compounds contribute to the distinct mellow, fruity, and malty flavour profiles characteristic of these sauces. The types and concentrations of volatile compounds in different fermented bean sauces exhibited statistically significant differences (P<0.05). Importantly, soybean sauce fermented by Saccharomyces cerevisiae demonstrated the highest concentration and diversity of volatile compounds. According to the relative odour activity value (ROAV), there were 8, 13, 9, 11, 19 and 7 key flavour substances in fermented bean sauce and unfermented bean sauce samples of Angel yeast, Pichia pastoris, Saccharomyces cerevisiae, Saccharomyces rouxeri and Candida parapsilosis, respectively. By employing PCA and PLS-DA analysis on these pivotal flavour compounds, a distinct differentiation was observed among soybean sauces fermented by various yeast strains. Moreover, a notable disparity in overall aroma between fermented and unfermented soybean sauce was identified, which substantiated the findings obtained from GC-IMS fingerprinting. The utilization of yeast fermentation in soybean sauce production holds the potential to enhance its aroma components, thereby providing a theoretical foundation for further advancements in soybean sauce processing.