摘要
以打破休眠期的大蒜为原料,制备白色、蓝色、绿色和黄色4种颜色蒜泥,采用电子鼻和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术揭示其风味及挥发性物质的变化。电子鼻检测中,不同颜色蒜泥对传感器的响应值雷达图和主成分分析(principal component analysis,PCA)结果显示各个样品间的风味存在显著差异。GC-MS结果显示4种颜色蒜泥共检测出83种挥发性物质,其中蒜泥的主要挥发性物质是硫醚类和醛类化合物,此为蒜泥的主要风味物质。使用PCA实现对蒜泥样品挥发性物质的区分,明确4种蒜泥风味差异的挥发性物质,为研究不同颜色蒜泥的风味差异提供理论依据。
Crushed garlic cloves with four different colors of white,blue,green and yellow were prepared from garlic cloves overcoming dormancy and they were comparatively analyzed for flavor and volatile components by electronic nose and gas chromatography-mass spectrometry(GC-MS).The radar map and principal component analysis(PCA)of the electronic nose sensor responses showed significant flavor differences among the samples.A total of 83 volatile substances were detected from these samples.The main volatile substances were thioether compounds and aldehyde compounds,which were also identified as the main flavor substances of crushed garlic.PCA could distinguish the four garlic samples and the volatile compounds causing the flavor differences were identified,which provides a theoretical basis for studying the flavor differences among crushed garlic cloves with different colors.
作者
郭思文
王丹
赵晓燕
马越
张敏
张春红
GUO Siwen;WANG Dan;ZHAO Xiaoyan;MA Yue;ZHANG Min;ZHANG Chunhong(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Science,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;Longda Food Group Co.Ltd.,Laiyang 265231,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第22期256-262,共7页
Food Science
基金
现代农业产业技术体系建设专项(CARS-23)
北京市农林科学院科技创新能力建设专项(KJCX20170205)
关键词
蒜泥
电子鼻
气相色谱-质谱
主成分分析
crushed garlic cloves
electronic nose
gas chromatography-mass spectrometry
principal component analysis
