不同盐添加量对发酵西巴辣椒风味的影响

Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, H. Wu
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引用次数: 1

摘要

盐是一种关键配料,既能提升发酵蔬菜的口感,又能延长其保质期。然而,值得注意的是,过量的盐分会对消费者的健康产生不利影响。本研究旨在利用气相色谱-离子迁移质谱法(GC-IMS)结合电子鼻(E-nose)研究各种盐添加量(2%、4%、6%、8% 和 10%(重量比))对发酵辣椒(一种中国传统发酵辣椒酱)风味的影响。用不同的盐添加量制备发酵辣椒样品:2%(LJA)、4%(LJB)、6%(LJC)、8%(LJD)和 10%(LJE)(重量比)。对发酵西巴胡椒样品的理化和感官特性进行了评估。感官评价表明,LJC 和 LJD 的得分高于其他组别。总酸和氨基酸态氮含量与盐添加量的变化趋势相反(p < 0.05)。电子鼻分析成功地区分了不同盐添加量发酵的西巴辣椒样品的风味特征。此外,GC-IMS 分析共鉴定出 72 种挥发性化合物,包括 14 种醇、21 种酯、9 种醛、4 种酸、8 种酮、3 种萜烯和 8 种其他物质。值得注意的是,盐添加量较低的西巴辣椒样品中的醇类、醛类和酯类含量较高。总之,在发酵过程中添加盐会显著影响西巴胡椒中风味化合物的形成。这项研究为了解不同盐添加量下的西巴胡椒发酵过程提供了有价值的见解,并为开发低盐发酵西巴胡椒产品提供了前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.
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