Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry
文献类型： 外文期刊
作者： Chen, Yuyu 1 ; Xu, Haishan 1 ; Ding, Shenghua 3 ; Zhou, Hui 1 ; Qin, Dan 1 ; Deng, Fangming 1 ; Wang, Rongrong 1 ;
作者机构： 1.Hunan Agr Univ, Coll Food Sci & Technol, Nongda Rd 1, Changsha 410128, Peoples R China
2.Hunan Prov Res Ctr Engn & Technol Fermented Food, Changsha, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China
关键词： fermentation process; fermented minced pepper; headspace-gas chromatography-ion mobility spectrometry; volatile compounds
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2020 年 8 卷 7 期
页码：
收录情况： SCI
摘要： Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map.
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