摘要
为明确原味沙拉酱的营养与风味品质,以原味沙拉酱为研究对象,采用常规的营养成分分析方法和顶空固相微萃取-气相色谱-质谱联用技术,对原味沙拉酱的营养成分和挥发性成分进行分析,并通过感觉阈值,运用相对气味活度法评价挥发性气味成分对总体风味的影响程度。结果显示:原味沙拉酱的水分、灰分、粗蛋白和粗脂肪质量分数分别为17.70%、1.77%、2.67%和76.26%;原味沙拉酱中的必需氨基酸质量分数为34.58%,必需氨基酸含量丰富,必需氨基酸指数为0.77,说明其蛋白为可用的蛋白食物源;原味沙拉酱脂肪酸中含量最高为油酸,不饱和脂肪酸含量较为丰富;其呈鲜味氨基酸主要为谷氨酸和天冬氨酸,占氨基酸总量的63.94%;矿物质元素中Na含量最高,达7.56 mg/g;在原味沙拉酱中共检测出35种挥发性成分,其关键气味物质主要为乙酸、苯乙醛、壬醛、十一醛、肉豆蔻醛、乙酸乙酯和异硫氰酸异丁酯。
To determine its nutritional and flavor quality,plain mayonnaise was analyzed for nutrient composition by conventional analysis method and for volatile components,headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).Based on their sensory threshold and relative odor activity values the contribution of the volatile flavor components to the overall flavor was evaluated.The results showed that the moisture,ash,crude protein and crude fat content of plain mayonnaise were 17.70%,1.77%,2.67%and 76.26%,respectively;it contained abundant essential amino acid(accounting for 34.58%of the total amino acids)with an essential amino acid index of 0.77,indicating that the mayonnaise is a valuable food protein source.The most prominent fatty acid in plain mayonnaise was oleic acid,which was rich in unsaturated fatty acids.The umami amino acids were mainly glutamic acid and aspartic acid,accounting for 63.94%of the total amino acids.The most abundant mineral element was Na(7.56 mg/g).A total of 35 volatiles were detected in the mayonnaise.The key flavor components identified included acetic acid,benzeneacetaldehyde,nonanal,undecanal,tetradecanal,ethyl acetate,and isobutyl isothiocyanate.
作者
张彩霞
奚印慈
柳泽琢也
周纷
尹明雨
牛琛
王锡昌
ZHANG Caixia;XI Yinci;YANAGISAWA Takuya;ZHOU Fen;YIN Mingyu;NIU Chen;WANG Xichang(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Japan Kewpie Corporation,Tokyo 1820002,Japan)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第2期253-258,共6页
Food Science
基金
上海海洋大学-日本丘比株式会社合作研究基金项目(D-8006-12-0034)
关键词
原味沙拉酱
营养成分
固相微萃取
气相色谱-质谱联用
关键风味成分
plain mayonnaise
nutritional components
solid phase microextraction
gas chromatography-mass spectrometry
key flavor components
