摘要
以珍稀的黑皮鸡枞菌和常见的平菇为材料,研制一种味道鲜美的复合型菌酱。通过主成分和最小偏二乘判别分析,探究不同复配比例的复合型菌酱在不同炒制时间下的风味变化。结果表明:炒制时间4 min、平菇和黑皮鸡枞菌质量比4∶6复配时,复合酱的鲜味水平最高;炒制时间4~5 min、质量比4∶6复配时,复合酱香味品质最好;谷氨酸和香叶基丙酮等14种风味化合物导致不同炒制时间下复合酱风味差异显著。本研究为提高该复合型菌酱风味品质提供了一定理论基础,可促进食用菌加工产业的发展。
In this study, a delicious mixed mushroom sauce was developed using the rare mushroom Oudemansiella raphanipes and the common oyster mushroom Pleurotus ostreatus as raw materials. Using principal component analysis(PCA) and partial least squares-discrimination analysis(PLS-DA), the flavor changes of mixed mushroom sauces with different mixing ratios were examined as a function of cooking time. The results showed that at a cooking time of 4 min and a 4:6 mixing ratio between oyster mushroom and O. raphanipies, the umami taste of the mushroom sauce was the strongest(m/m). At a cooking time of 4–5 min and a 4:6 ratio, the aroma quality was the best. Fourteen compounds, including glutamate and geraniyl acetone, resulted in significant differences in the umami and aroma of the product at different cooking times. This study will provide a theoretical basis for improving the flavor quality of mixed mushroom sauce, and,more broadly, promote the development of the edible mushroom processing industry.
作者
冯瑶
樊一鸣
任洪利
许贺然
夏榕嵘
侯振山
李昀婷
马世宇
杨镇
辛广
FENG Yao;FAN Yiming;REN Hongli;XU Heran;XIA Rongrong;HOU Zhenshan;LI Yunting;MA Shiyu;YANG Zhen;XIN Guang(Food Science College,Shenyang Agricultural University,Shenyang 110161,China;Huludao Nonghanda Xuanyu Edible Fungus Wild Domestication and Breeding Co.Ltd.,Xingcheng 125100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第20期275-282,共8页
Food Science
基金
辽宁省教育厅2019年度科学研究经费项目(LSNZD201903)
辽宁省科学技术计划项目(2020JH2/10200013)
辽宁省中央引导地方科技发展专项(2021JH6/10500133)
沈阳农业大学高层次人才引进项目(SYAU20160003)。
关键词
黑皮鸡枞菌
平菇
复合酱
鲜味
香气
主成分分析
偏最小二乘判别分析
Oudemansiella raphanipies
oyster mushroom
mixed sauce
umami
aroma
principal component analysis
partial least squares-discrimination analysis
