中文摘要：

研究植物乳杆菌发酵草鱼的过程中挥发性成分变化规律。利用电子鼻、顶空固相微萃取和气相色谱-质谱联用技术对草鱼发酵不同时间段的挥发性成分进行分析。结果表明,电子鼻能够较好地区分发酵不同阶段的鱼肉样品的风味,各阶段的成分有显著差异,进一步采用气相色谱-质谱法对不同时间的草鱼发酵样品中的挥发性成分进行分析,鉴定出54种挥发性物质,在发酵过程中,土腥味的己醛、庚醛等醛类物质逐渐减少;蘑菇香味的1-辛烯-3-醇含量逐渐增多,发酵后期产生了有薄荷香味的丙酮,以及有奶油香味的乙偶姻等增香成分,这和感官评定的结果一致。

英文摘要：

To explore the changes in volatile flavor components during the fermentation of grass carp meat by Lactobacillus plantarum. The volatile compounds of fermented grass carp at different times were analyzed by electronic nose and headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry（GC-MS）. The results revealed that electronic nose could obviously distinguish the flavor differences among fermented grass carp at different stages, and there was obvious difference in the flavor components among these samples. Moreover, the volatile constituents of the grass carp samples fermented for different times were further analyzed by GC-MS, 54 volatile compounds being identified. During the fermentation process, the soily and fishy odor compounds including hexanal, heptanal and other aldehydes gradually decreased, while the mushroom flavor compound, 1-octene-3-alcohol, gradually increased. In the later stage of fermentation, acetone responsible for mint aroma and other aroma components such as acetoin contributing to butter flavor were produced. The GC-MS results were consistent with those of sensory analysis.