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采用顶空固相微萃取-气质联用法(HS-SPME-GC-MS)对发酵0、8、24 h的酵子面团的挥发性风味物质进行测定。结果显示:3种不同发酵时间的面团中共有109种挥发性物质,检出的物质包括醇类、酯类、烃类、醛类、酸类、酮类、芳香类和其他化合物,从0 h的面团中检测出43种挥发性风味成分,从发酵8 h的面团中检测出75种挥发性成分,从24 h的面团中检测出71种挥发性风味成分。其中醇类物质的含量最高,其次是酯类物质和其他类物质,在0~24 h的发酵过程中醇类物质的相对含量先升高后下降,酯类物质的数量和相对含量都随着发酵时间的延长而增加。醇类和酯类的种类和相对含量都较高,可能是面团发酵过程中风味的主要贡献物质。
The volatile flavor compounds of the yeast dough at 0, 8 and 24 h were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) The results showed that there were altogether 109 kinds of volatile substances in the dough with three kinds of fermentation time. The detected substances included alcohols, esters, hydrocarbons, aldehydes, acids, ketones, aromatics and other compounds. From 0 h 43 kinds of volatile flavor components were detected in the dough, 75 kinds of volatile components were detected from the dough for 8 h fermentation, and 71 kinds of volatile flavor components were detected from the 24 h dough. Among them, the content of alcohols was the highest, followed by esters and other substances. The relative content of alcohol increased firstly and then decreased in 0 ~ 24 h fermentation process. The quantity and relative content of esters Increased fermentation time. The types and relative contents of alcohols and esters are high, which may be the main contributors to the flavors during dough fermentation.