研究了虎掌菌酶解前后产物的风味差异及其酶解工艺；在单因素的基础上，采用响应面设计优化虎掌菌酶解工艺，采用氨基酸自动分析仪与顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）结合味觉活性值（taste activity value，TAV）和香气活性值（odor activity value，OAV）检测并筛选出对其滋味和香气有关键贡献的游离氨基酸和挥发性香气化合物。结果表明，得到最优工艺为：料液比1:15（m/V）、时间4.40 h、酶添加量0.40%、酶比例（木瓜蛋白酶:风味酶）1:1，水解度57.82%。共有11个游离氨基酸的TAV大于1，其中酶解使谷氨酸和甘氨酸含量分别增加了14.68和14.45倍，增加了虎掌菌的鲜甜滋味；共鉴定出挥发性化合物103种，酶解前55种，酶解后71种，其中OAV≥1的酶解前13种、酶解后22种，包括芳樟醇、2-辛烯醇、1-辛烯-3-醇、愈创木酚和庚醛等；酶解前后的虎掌菌均以水果味、花香味、肥皂味、脂肪味、瓜香为主体，但是酶解产生了1-辛烯-3-醇（OAV=1726）增强了蘑菇香气。该研究为虎掌菌的风味研究提供了前期基础。

The process of enzymatic hydrolysis of Sarcodon aspratus and the difference in flavor before and after the process were studied. The enzymatic hydrolysis of S. aspratus was optimized using response surface design experiments based on single-factor tests. The key free amino acids and volatile aromatic compounds that contribute to the flavor of S. aspratus were detected and selected using an amino acid automatic analyzer and headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) combined with the taste activity value (TAV) and odor activity value (OAV). The results showed that the optimal conditions were as follows: a solid-liquid ratio of 1:15 (m/V), an enzymolysis time of 4.4 h, an enzyme addition amount of 0.4%, an enzyme ratio (papain: flavor enzyme) of 1: 1, and a hydrolysis degree of 57.82%. A total of 11 free amino acids with a TAV greater than 1 were obtained. The contents of glutamic acid and glycine increased by 14.68 and 14.45 times, respectively, after enzymolysis, and the fresh and sweet taste was enhanced. A total of 108 volatile compounds were identified, including 55 before and 71 after enzymatic hydrolysis. Among them, 13 and 22 volatile compounds had an OAV≥1 before and after enzymatic hydrolysis, respectively. These included linalool, 2-octenol, 1-octene-3-ol, guaiacol, and heptanal. Before and after enzymatic hydrolysis, the main flavor components of S. aspratus were flavors of fruits, flowers, soap, and fat, and it primarily had a melon-like aroma. However, 1-octene-3-ol (OAV=1726) produced after enzymatic hydrolysis enhanced the mushroom aroma. This study provides a preliminary basis for future flavor research on S. aspratus.

云南省院士专家工作站（202005AF150016）