中文摘要：

采用HPLC和SPME/GC-MS,研究冷冻干燥（冻干）旧金山乳杆菌酸面团发酵剂对普通和全麦发酵面团及其面包香气的影响。结果显示,冻干旧金山乳杆菌（Lactobacillus sanfranscensis,L.s.）酸面团发酵剂对发酵面团和面包香气的影响显著。酸面团面包面团中有机酸和游离氨基酸含量均高于相应的非酸面团面包面团;乳酸菌酸面团发酵显著提高了面包中挥发性物质的含量,L.s.高筋粉酸面团面包（SSAB）和L.s.全麦酸面团面包（SSWB）较非酸面团高筋粉面包（NSHB）和非酸面团全麦面包（NSWB）分别提高了11.31%和14.98%。全麦体系含有更多的游离氨基酸,其面包具有更浓郁的风味,全麦酸面团面包所含挥发物质总量大幅高于普通面包,NSWB和SSWB较NSHB和SSAB分别提高了22.54%和26.58%。3-甲基-1-丁醇、乙酸、糠醛、苯乙醇、3-羟基-2-丁酮、3-甲基丁酸、2-甲基丙酸、3-甲基丁醛和E-2-壬烯醛是面包中重要的香气物质。L.s.酸面团发酵剂在不同面粉面团体系中产生的作用不同,SSAB含有较多的内酯类化合物;SSWB含有更多的3-甲基-1-丁醇和3-羟基-2-丁酮。

英文摘要：

Significant effects of freeze-dried Lactobacillus sanfranscensis（L.s.） sourdough starters on the aroma of common and whole fermented wheat doughs and breads were investigated using high performance liquid chromatography（HPLC） and solid phase micro-extraction/gas chromatography-mass spectrometry（SPME/GC-MS） analysis.Organic acids and total free amino acids contents in sourdough bread were higher than those in corresponding non-sourdough formulation.Volatile compounds concentrations were enhanced through lactic acid sourdough fermentation,with the increase of 11.31% and 14.98% from non-sourdough bread（NSHB） to L.s.sourdough bread（SSHB） and from non-sourdough whole wheat bread（NSWB） to L.s.sourdough whole wheat bread（SSWB）,respectively.More free amino acids were detected in whole wheat fermented doughs,which endowed corresponding breads with more flavor.Total volatiles contents were raised by 22.54% and 26.58% from NSHB to NSWB and from SSAB to SSWB,respectively.Compounds positively correlated with bread aroma were 3-methyl-1-butanol,acetic acid,furfural,phenylethanol,3-hydoxy-2-butanone,3-methyl-butanoic acid,3-methylbutanal and E-2-nonenal.The impacts of L.s.sourdough starters varied on different flours.SSAB contained more lactones whereas SSWB provided more 3-methyl-1-butanol and 3-hydoxy-2-butanone.