植物乳杆菌燕麦酸面团发酵面包风味化合物的特征

应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS)分别对普通小麦面包、普通燕麦面包(含质量分数为20%燕麦粉)、燕麦酸面团面包(用10%燕麦酸面团取代燕麦面包中10%的燕麦粉)以及燕麦酸面团冷冻干燥(冻干)粉面包(用10%燕麦酸面团冻干粉取代燕麦面包中10%的燕麦粉)中的挥发性风味物质进行研究,考察植物乳杆菌燕麦酸面团发酵剂及其冻干工艺对面包风味的影响.结果表明:所有样品中共检测出57种风味物质,主要包括醇类、酸类、醛类、酯类、酮类、脂肪烃类,以及一些芳香族和杂环类化合物.醇类物质的含量最高,其次是芳杂环类、醛类和酸类物质.与普通小麦面包相比,添加燕麦粉面包的风味物质种类更多;甲苯、庚醇、1,3-丙二醇二乙酸酯、辛酸共同存在于3种燕麦面包中,而在普通小麦面包中未检测出.冻干过程中会丧失一些风味物质或风味前体物质,与燕麦酸面团冻干粉面包相比,燕麦酸面团面包中含有一些独有风味物质,分别是双乙酰、2-戊酮、庚酸乙酯、2-乙酰基噻唑、香叶基丙酮.

Flavor Character of Bread with Oat Sourdough Fermented by Lactobacillus plantarum

Common wheat bread, common oat bread （20% （w/w） oat flour substitution）, oat sourdough bread （10% oat flour substitution ＋ 10% oat sourdough substitution） and freeze-dried oat sourdough bread （ 10% oat flour substitution ＋ 10% freeze-dried oat sourdough substitution） were analyzed for their volatile compound composition by solid phase micro-extraction/gas chromatography-mass spectrometry （SPME/GC-MS） in order to explore the effects of oat sourdough starter and freeze drying of sourdough on volatile flavor compounds of bread. The oat sourdough was fermented with starter culture of Lactobacillus plantarum. A total of 57 compounds were identified in the four breads, including alcohols, acids, aldehydes, esters, ketones, aliphatic compounds, aromatic and heterocyclic compounds. The most abundant volatile compound category in all samples was alcohols, followed by aromatic and heterocyclic compounds, aldehydes and acids. Breads supplemented with oat flour showed more kinds of volatile compounds. Toluene, heptanol, trimethylene acetate, caprylic acid were determined in oat breads but not in wheat bread. Some flavor compounds or flavor precursors were lost during freeze drying. Diacetyl, 2-pen- tanone, ethyl heptanoate, 2-acetylthiazole and geranylacetone were unique in oat sourdough bread.