为降低大豆粉生产加工过程中产生的豆腥味，探索安全有效去除豆腥的新方法，本试验对老面、葡萄表皮、酒曲等材料中分离的酵母菌进行研究，筛选得到了一株能有效去除大豆粉豆腥味的酵母菌Y03。经感官评价分析及顶空固相微萃取-气相色谱-质谱法（SPME-GC-MS）分析发现该菌株能在发酵大豆粉2 h后将豆腥味降到了人基本感知不到的程度成分且该菌株发酵大豆粉后能完全去除挥发性豆腥味成分中的主要致腥成分“己醛”及其他多种致腥如(E)-2-己烯醛、二甲胺、3-己醇、己酮等，同时生成苯乙醇、松茸醇、辛酸乙酯、月桂酸乙酯等多种芳香醇、芳香酯类香气物质，在去腥的同时改善大豆粉的风味。采用26S rDNA D1/D2区序列分析进行分子生物学鉴定并构建系统发育树可确定Y03为酿酒酵母。

A new method for removing beany-flavor effectively and safely during the process of soybean powder was developed in this research A yeast Y03was screened from the fermented dough, grape skin and wine yeast, which can remove beany-flavor effectively. By SPME-GC-MS analysis and sensory evaluation, the result showed that hexanal, the main components of volatile beany-flavor, and a variety of ingredients causing beany-flavor such as (E)-2-hexenal, dimethylamine, 3-hexanol, cyclohexanone were removed completely after 2 h fermentation by Y03, meanwhile a multiple aromatic alcohols, aromatic esters, such as phenylethanol, matsutake alcohol, ethyl octanoate, and ethyl laurate were generated. This strain was identified as Saccharomyces cerevisiae by 26S rDNA sequence analysis．

湖南省科技计划项目（2012NK3072）