粮食与油脂

以贵阳红线椒为原料，采用人工接种乳酸菌和自然发酵2种方式制备辣椒酸。通过感官评价、GC-IMS技术结合主成分分析法，比较2种方式制备的辣椒酸的挥发性化合物差异。结果表明：人工接种乳酸菌发酵可以快速产酸，且其感官评分(85.5)高于自然发酵组(78.3)。挥发性风味物质分析结果表明，人工接种乳酸菌发酵能够促进更多特征性风味物质含量的升高。在人工接种乳酸菌组中，2-羟基-2-甲基-4-戊酮、(E)-2-己烯-1-醛、罗勒烯的含量均高于自然发酵组，产生更加令人愉悦的花果香气。总体表明，通过人工接种乳酸菌发酵辣椒酸可以显著提升其风味品质，缩短发酵时间。

Using Guiyang red chili as raw material, chili acid was prepared through two methods as artificial inoculation of Lactobacillus and natural fermentation, and the differences in volatile compounds of chili acid prepared by two methods were compared by using sensory evaluation and GC-IMS technology combined with principal component analysis. The results showed that artificial inoculation of Lactobacillus fermentation could produce acid quickly, and its sensory score(85.5) was higher than that of natural fermentation group(78.3). Analysis results of volatile flavour compounds showed that artificial inoculation of Lactobacilli fermentation promoted the content of more characteristic flavour compounds. In the artificial inoculation group, the contents of 2-hydroxy-2-methyl-4-pentanone,(E)-2-heptene-1-aldehyde, and ocimene were all higher than those in the natural fermentation group, producing more pleasant floral and fruity aromas. Overall, it indicated that artificial inoculation of Lactobacillus to ferment chili acid could significantly improve flavor quality and shorten fermentation time.