该研究采用顶空-固相微萃取-气质联用仪分析了青稞全粉浆中挥发性成分，研究了经过不同的发酵时间后青稞全粉浆中的挥发性成分的组成，并探讨了其对粉浆香气的贡献程度和呈味表现。结果表明：未发酵粉浆中检测出14种挥发性成分，其中6种为关键成分，贡献程度最大的是正己醛；发酵3 h粉浆中检测出22种挥发性成分，壬醛是唯一的关键挥发性成分；发酵6 h粉浆中检测出22种挥发性成分，其中有5种关键成分，贡献程度最大的是辛酸乙酯；发酵12 h粉浆中检测出24种挥发性成分，壬醛和(E,E)-2,4-壬二烯醛是关键挥发性成分。相比于其他时间发酵，发酵6 h的青稞全粉浆中酯类相对含量最高（50.20%），贡献了令人愉悦的水果香气。发酵6 h的青稞全粉浆中关键挥发性成分是正己酸乙酯（14.94%）和辛酸乙酯（17.87%），ROAV值分别为19.45和100。该研究可为全谷物青稞发酵食品的创制提供基础数据。

In this study, the volatile components in the whole-grain highland barley slurry were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (GC-MS), and the volatile compositions of the whole grain slurry after fermentation for different times as well as their contributions to the aroma and flavor performance of the flour slurry were also examined. The results showed that 14 volatile components were detected in unfermented flour slurry, with 6 compounds being key components and n-hexanal being the most significant contributor. Twenty-two volatile components were detected in the slurry after fermentation for 3 h, with nonanal being the only key volatile component. Twenty-two volatile components were detected in the slurry after fermentation for 6 h, with 5 compounds being the key components and ethyl octanoate being the most significant contributor. Twenty-four volatile components were detected in the slurry after fermentation for 12 h, with nonanal and (E, E)-2,4-nonadienal being the key volatile components. Compared with the fermentation for other time periods, the fermentation for 6 h led to the highest relative content of esters (50.20%) in the slurry, which contributed to a pleasant fruity aroma. The key volatile components in the slurry after fermentation for 6 h were ethyl caproate (14.94%) and ethyl caprylate (17.87%), with their ROAV values being 19.45 and 100, respectively. The research can provide basic data for the creation of whole-grain highland barley-based fermented foods.

广州市科技计划重点项目（201804020036）