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芫根泡菜发酵过程中风味物质变化研究.docx

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芫根泡菜发酵过程中风味物质变化研究 Title:ChangesinFlavorCompoundsduringFermentationProcessofYanjinPickledVegetables Abstract: Yanjinpickledvegetables,atraditionalChinesedishmadefromfermentedturnip,arewidelyconsumedandenjoyedfortheiruniqueflavorprofile.However,thechangesinflavorcompoundsduringthefermentationprocesshavenotbeenextensivelystudied.ThispaperaimstoinvestigatethetransformationofflavorcompoundsinYanjinpickledvegetablesduringfermentation.Theresearchwasconductedbyanalyzingandcomparingthecompositionofvolatileflavorcompoundsatdifferentstagesoffermentation.Resultsshowedthatthefermentationprocesssignificantlyinfluencedtheformationanddegradationofvariousflavorcompounds,therebyinfluencingtheoveralltasteprofileofYanjinpickledvegetables.ThesefindingsprovidevaluableinsightsintotheflavordevelopmentandqualitycontrolofYanjinpickledvegetables. 1.Introduction 1.1Background 1.2Objectives 1.3Significanceofthestudy 2.MaterialsandMethods 2.1Samplepreparation 2.2Fermentationprotocol 2.3Sensoryevaluation 2.4Analysisofflavorcompounds 2.4.1Extractionofvolatilecompounds 2.4.2Gaschromatography-massspectrometry(GC-MS) 3.ResultsandDiscussion 3.1Changesinflavorcompoundsduringfermentation 3.2Formationofflavorcompounds 3.3Degradationofflavorcompounds 3.4Sensoryevaluationandcorrelationwithflavorcompounds 4.Factorsinfluencingflavorcompoundchanges 4.1Microbialactivity 4.2pHandacidity 4.3Temperatureandfermentationtime 5.Qualitycontrolandoptimizationoffermentationprocess 5.1Controloffermentationconditions 5.2Additionofstartercultures 5.3Aromaenhancementstrategies 6.Conclusion Inconclusion,thefermentationprocessofYanjinpickledvegetablesplaysacrucialroleintheformationanddegradationofflavorcompounds.Thisstudyprovidesevidenceforthechangesinflavorcompoundsatdifferentstagesoffermentationandtheircorrelationwithsensoryattributes.UnderstandingtheunderlyingmechanismsandfactorsinfluencingflavordevelopmentcancontributetotheoptimizationofthefermentationprocessandtheenhancementofYanjinpickledvegetables'overallflavorquality.