Changes and Principal Component Analysis of Flavor Components in Ginkgo Seed before and after Enzymolysis-Fermentation
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Abstract:
Headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology combined with principal component analysis (PCA) was used to examine the changes of volatile flavor components in Ginkgo seed before and after the enzymolysis-fermentation process. The results showed that the types and relative contents of volatile flavor components of ginkgo seed prepared by different enzymolysis-fermentation processes were significantly different. A total of 212 kinds of volatile flavor components were identified in G, A, B, C, D, and E samples, with 77, 70, 45, 41, 79, and 80 types of flavor components, respectively, being found in these samples. The ginkgo seed produced through the mixed fermentation by amylase along with Lactobacillus plantarum and Saccharomyces cerevisiae (E) had the best flavor, significantly increased types and relative contents of alcohols and esters, and significantly decreased types and relative contents of hydrocarbons and aldehydes. The relative contents of volatile flavor components including nonanal, hexanal, octanal, decanal, hexanal, benzaldehyde, 2,2,4,6,6-pentamethylheptane, decane andxylene, which were the major contributors to the bad smell of ginkgo seed, decreased significantly or were not detected. The pleasant flavor components were produced, such as phenethyl alcohol (25.79%), isoamyl alcohol (15.56%), 2,4,5-trichlorophenylcinnamate (13.29%), 2,3-butanediol (7.10%), 3-methylthiopropanol (3.67%) and lactic acid (3.00%), with their relative content being 68.41%. The six samples were divided into two categories by the principal component analysis, and the comprehensive score of the E sample was the highest, indicating that the E method was the most beneficial method for the formation of good flavor of ginkgo seed. This study provides support for flavor control during the deep processing of ginkgo seed.
