摘要： 以1 種商業(yè)酵母和不同來(lái)源的5 株老面酵母作為發(fā)酵劑，探討商業(yè)酵母和老面酵母對(duì)糖和有機(jī)酸的代謝能力，對(duì)酸面團(tuán)和面包中揮發(fā)性風(fēng)味物質(zhì)及感官品質(zhì)的影響。結(jié)果表明：實(shí)驗(yàn)室保藏的酵母Y-1、Y-3、Y-4和Y-5均表現(xiàn)出較好的糖代謝能力，產(chǎn)生較高的蘋(píng)果酸、乳酸和琥珀酸；在感官品質(zhì)方面，5 株老面酵母制作的酸面團(tuán)都具有較好的風(fēng)味，其中酵母Y-3和Y-4制作的酸面團(tuán)風(fēng)味最好；以這2 種酵母制作的酸面團(tuán)為發(fā)酵劑制作面包，與商業(yè)酵母L相比，酵母Y-3制作的酸面團(tuán)面包硬度降低16.77%，黏附性降低72.39%，且面包發(fā)酵香味的感官分值為7.74，得分最高，說(shuō)明酵母Y-3可以顯著改善面包的組織結(jié)構(gòu)和風(fēng)味。頂空固相微萃取-氣相色譜-質(zhì)譜聯(lián)用法檢測(cè)結(jié)果表明，以商業(yè)酵母L、酵母Y-3和Y-4制作的酸面團(tuán)和面包中，醇類(lèi)物質(zhì)含量占比最高，達(dá)到72%～81%；除醇類(lèi)物質(zhì)外，酯類(lèi)物質(zhì)也是酸面團(tuán)中的主要風(fēng)味物質(zhì)，而醛類(lèi)物質(zhì)則是面包中的主要風(fēng)味物質(zhì)；對(duì)3 種酸面團(tuán)和3 種面包的揮發(fā)性風(fēng)味物質(zhì)進(jìn)行主成分分析，發(fā)現(xiàn)各樣品風(fēng)味物質(zhì)主成分之間區(qū)分良好，其中酵母Y-3制作的酸面團(tuán)中己酸乙酯和辛酸乙酯等物質(zhì)對(duì)風(fēng)味起到主要貢獻(xiàn)，而Y-3酸面團(tuán)面包中則為正己醛和反式-2-壬烯醛等，這些物質(zhì)為發(fā)酵產(chǎn)品的主要呈香物質(zhì)，為酸面團(tuán)和面包提供豐富的香氣。綜上可知，酵母Y-3在改善面包的食味品質(zhì)方面具有積極作用。

關(guān)鍵詞: 老面酵母；風(fēng)味物質(zhì)；頂空固相微萃取-氣相色譜-質(zhì)譜聯(lián)用法；感官評(píng)價(jià)

Abstract: A commercial yeast strain (L) and five yeast strains (Y-1, Y-2, Y-3, Y-4 and Y-5) isolated from different specialty sourdoughs were checked for their ability to metabolize sugars and organic acids and their effects on volatile flavor substances and sensory quality of sourdough and bread. The results showed that yeast Y-1, Y-3, Y-4 and Y-5 all showed good sugar metabolism ability and were able to produce high yields of malic acid, lactic acid and succinic acid. In terms of sensory quality, the sourdough fermented by each of the five yeast strains had good flavor; sourdoughs Y-3 and Y-4 had better sensory characteristics than other samples. It was found that the hardness of bread made with sourdough Y-3 was reduced by 16.77% and adhesiveness by 72.39% in comparison to commercial yeast L. The sensory score for fermented flavor of bread Y-3 was the highest, 7.74 points, indicating that yeast Y-3 could obviously improve the texture and flavor of bread. The results of headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) showed that the relative contents of alcohols in sourdoughs and breads made with L, Y-3 or Y-4 were the highest, ranging from 72% to 81%. Also, esters were the main flavor substances in sourdough, while aldehydes were predominant in bread. Moreover, the principal component analysis (PCA) of volatiles showed good discrimination among the three sourdoughs as well the three breads; ethyl hexanoate and ethyl caprylate contributed significantly to the flavor of sourdough Y-3, while hexanal and trans-2-nonenal were the key flavor components of bread Y-3. These substances provided rich aromas to sourdough and bread. In conclusion, yeast Y-3 plays a positive role in improving the taste quality of bread.

Key words: sourdough yeast; flavor substances; headspace solid-phase microextraction-gas chromatography-mass spectrometry; sensory evaluation

中圖分類(lèi)號(hào): 

TS213.2

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