摘要
为了对比不同动物油脂的火锅底料风味和感官特性的差异,以鱼油火锅底料和牛油火锅底料为研究对象,通过顶空固相微萃取-气相色谱-质谱联用技术对两种动物油的香味物质进行了鉴定,并结合感官评价对比了两种火锅底料的感官特性。结果表明,鱼油和牛油分别鉴定出香味物质36种和59种,共有香味物质种类为烃类、醇类、醚类、醛类、酸类和酯类,其中烃类和醛类为主要香味物质种类。鱼油的整体风味以油脂香和鱼腥味为主,伴有花果香;牛油以油脂香为主,伴有花果蔬菜香、鱼腥味和辛辣味。鱼油火锅底料和牛油火锅底料均表现为固态,油料分层明显,呈红褐色,煮后无浑汤现象;与牛油火锅底料相比,鱼油火锅底料香味较差,滋味较好,表现为香味较浓郁吗,有鱼腥味,滋味鲜味浓郁,回味绵长。该研究为鱼油在火锅底料中的应用提供了科学依据。
In order to compare the flavor and sensory characteristics of different animal oils in hotpot seasoning,fish oil hotpot seasoning and butter hotpot seasoning are taken as the research objects,the aroma substances of two kinds of animal oils are identified by headspace solid-phase microextraction and gas chromatography-mass spectrometry,and the sensory characteristics of fish oil hotpot seasoning and butter hotpot seasoning are compared by sensory evaluation.The results show that 36 kinds and 59 kinds of aroma substances are identified in fish oil and butter respectively,and the common aromatic substances are hydrocarbons,alcohols,ethers,aldehydes,acids and esters,among which,hydrocarbons and aldehydes are the main aromatic substances.The overall flavor of fish oil is mainly oily and fishy,accompanied with floral and fruity aroma,but the overall flavor of butter is oily,accompanied with fruit and vegetable aroma,fishiness and spiciness.Fish oil hotpot seasoning and butter hotpot seasoning all are solid,the oils and materials are clearly stratified,are reddish-brown,without muddy soup after cooking.Compared with the butter hotpot seasoning,the fish oil hotpot seasoning has a poor flavor and a good taste,which is characterized by strong fragrance,fishy taste,rich flavor and long aftertaste.This study has provided a scientific basis for the application of fish oil in hotpot seasoning.
作者
张杰
薛艳霞
李昌禹
谢镇国
赵志峰
ZHANG Jie;XUE Yan-xia;LI Chang-yu;XIE Zhen-guo;ZHAO Zhi-feng(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Food Research Institute of Lvliang City,Lvliang 033000,China;Chongqing Honoroad Grains and Oils Co.,Ltd.,Chongqing 400010,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期16-19,30,共5页
China Condiment
关键词
鱼油
牛油
火锅底料
风味
fish oil
butter
hotpot seasoning
flavor
