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1、※基础研究食品科学2010,Vol.31,No.2115燕麦酸面团发酵剂的冻干和储藏对面包风味的影响刘若诗1，万晶晶1，张坤1，黄卫宁1,*，RAYAS-DUARTEPatricia2(1.江南大学食品科学与技术国家重点实验室，江苏无锡214122；2.俄克拉荷马州立大学农产品与食品研究中心，美国俄克拉荷马州斯蒂尔沃特74078-6055)摘要：应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS)研究发酵剂冷冻干燥(冻干)前后面包中的挥发性风味物质，考察发酵剂的冻干和储藏对燕麦酸面包风味的影响。结果表
2、明：旧金山乳杆菌发酵燕麦酸面包中的挥发性风味物质共87种，主要包括酸类、醇类、醛类、酯类、酮类、脂肪烃类，以及一些芳香族和杂环类化合物。酸类物质的含量最高，其次是醇类、芳杂环类和醛类物质。在发酵剂冻干和储藏过程中，醛类和醇类物质先增加后减少，酸类、酯类、酮类和脂肪族化合物先减少后增加，芳杂环类物质含量则持续升高。燕麦酸面团发酵剂冻干后以及储存30d制得的面包依然具有丰富的风味。乳酸菌和酵母菌的竞争作用导致乙酸和乙醇含量呈现相反的变化。糠醛含量持续升高，而己醛则在冻干后显著减少，并在存储30d后消失。关键词：燕麦酸面团
3、；发酵；旧金山乳杆菌；冷冻干燥；面包；挥发性风味物质EffectsofFreezeDryingandStorageofOatSourdoughStarteronVolatileFlavorCompoundsofBreadLIURuo-shi1，WANJing-jing1，ZHANGKun1，HUANGWei-ning1,*，RAYAS-DUARTEPatricia2(1.StateKeyLaboratoryofFoodScienceandTechnology,JiangnanUniversity,Wuxi214122
4、,China；2.FoodandAgriculturalProductsResearchCenter,OklahomaStateUniversity,StillwaterOK74078-6055,USA)Abstract：Oatbreadsmadewithnon-freeze-driedL.sanfranscensiscontainingsourdoughstarterandfreeze-driedonesstoredat4℃for0and30dayswereanalyzedfortheirvolatilecompo
5、undcompositionbysolidphasemicro-extraction/gaschromatography-massspectrometry(SPME/GC-MS)inordertoexploretheeffectsoffreezedryingandstorageofsourdoughstarteronvolatileflavorcompoundsofbread.Atotalof87compoundswereidentifiedinthethreeoatbreadsandacids,alcohols,a
6、ldehydes,aromaticandheterocycliccompoundswereofmostimportanceinthevolatileprofile.Themostabundantvolatilecompoundcategoryinallsampleswasacids,followedbyalcohols,aromaticandheterocycliccompoundsandaldehydes.Throughfreeze-dryingandsubsequentstorage,aldehydesandal
7、coholscontentsfirstincreasedandthendecreased;whileacid,esters,ketonesandaliphaticcompoundsexperiencedanoppositeprocess,andtheconcentrationofaromaticandheterocycliccompoundsroseup.Breadsmadewithbothfreeze-driedstarterswerealsorichinvolatileflavorcompounds.Acetic
8、acidandethanolcontentsshowedoppositechangesduetothecompetitionbetweenL.sanfranscensisandyeast.Therelativeabundanceoffurfuralincreasedinbothcases.However,hexanalcontentsignif
