摘要
以不同陈酿时间下郫县豆瓣为研究对象,测试了其氨基酸态氮、总酸和色度值。采用GC-MS测定了豆瓣样品的挥发性化合物种类和含量,并分析其挥发性风味化合物及其香气构成。在此基础上,利用偏最小二乘判别分析确定了不同陈酿时间下郫县豆瓣的标志性风味成分。随着陈酿时间的延长,郫县豆瓣的氨基酸态氮和总酸含量均逐渐增加,色度由红棕色逐渐变为暗褐色,且其挥发性化合物种类增多。癸酸甲酯、3-甲基丁醇、芳樟醇和苯乙醛是郫县豆瓣的主要挥发性风味化合物,赋予其花果香、油脂香和蜂蜜香。陈酿3~12个月的郫县豆瓣的标志性风味成分为辛酸乙酯和4-乙基-愈创木酚,而陈酿29~36个月的豆瓣为反式-壬烯醛。
Pixian bean paste at various aging time is used as the raw material,its amino acid nitrogen and total acid content as well as chroma value are investigated.The types and content of volatile compounds of Pixian bean paste are determined by GC-MS,and the volatile flavor compounds and their aroma composition are also analyzed.On this basis,the partial least squares discriminant analysis is used to determine the characteristic flavor components of Pixian bean paste at various aging time.With the extension of aging time,the content of amino nitrogen and total acid is increased,and the chroma value is gradually changed from reddish brown to dark brown,and the variety of volatile compounds is increased.Methyl caprate,3-methyl butanol,linalool and phenylacetaldehyde are identified as the main volatile flavor compounds of Pixian bean paste,which give it the aroma of flower and fruit,oil and honey.Ethyl octanoate and 4-ethyl-guaiacol are the characteristic flavor components of Pixian bean paste being aged for 3~12 months,while trans-nonenal is the characteristic flavor component of Pixian bean paste being aged for 29~36 months.
作者
谭馨怡
卢云浩
任尧
何强
迟原龙
TAN Xin-yi;LU Yun-hao;REN Yao;HE Qiang;CHI Yuan-long(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
出处
《中国调味品》
CAS
北大核心
2021年第10期43-46,共4页
China Condiment
基金
2020年度四川省重点研发项目“川味特色方便菜肴工业化生产关键技术”(2020YFN0151)。
关键词
郫县豆瓣
挥发性风味化合物
标志性风味成分
陈酿时间
偏最小二乘判别分析
Pixian bean paste
volatile flavor compounds
characteristic flavor components
aging time
partial least square discriminant analysis
