摘要
大豆籽粒的感官与风味水平会直接影响大豆加工制品的品质,但基于籽粒特性对不同加工制品的原料差异性筛选研究较少。文章利用固相微萃取-气相色谱-串联高分辨质谱(SPME-GC-QE)及电子鼻、电子舌技术对来自5个产地区域70种大豆的挥发性风味成分及感官水平进行鉴定。在所有大豆中均鉴定出了63种挥发性风味化合物和酸、咸、鲜这3种味觉。通过相对味觉活度(ROAV)法分析出了正己醛、1,3-二甲基苯、正己醇、3-辛醇及乙酸这5种对大豆籽粒风味具有贡献作用的风味物质(ROAV>0.1),综合比较后发现东北地区大豆不良风味化合物含量最低(正己醛0.37%,正己醇2.01%),表明东北大豆是大豆制品的最优原料;南方广西地区的GC与GX品种具有最高的鲜度水平(7.78),东北吉林地区的大豆咸度平均水平最高(8.8),表明两地大豆是以发酵等方法加工的调味和增鲜制品的优良品类。
The senses and flavor levels of soybean grains can directly affect the quality of processed soybean products, but there are few studies on the difference screening of raw materials for different processed products based on grain characteristics. In this paper, solid-phase microextraction-gas chromatography-Q-exactive(SPME-GC-QE), electronic nose and electronic tongue technology are used to identify the volatile flavor components and sensory levels of seventy soybean species from five places of origin. Sixty-three volatile flavor compounds and three taste sensations of sourness, saltiness and umami are identified in all soybeans. Five flavor compounds(ROAV>0.1) such as n-hexanal, 1,3-dimethylbenzene, n-hexanol, 3-octanol and acetic acid contributing to soybean grains’ flavor are identified by relative odor activity value(ROAV) method. After comprehensive comparison, it is found that the content of unfavorable flavor compounds in soybeans in Northeast China is the lowest(n-hexane of 0.37%, n-hexanol of 2.01%), indicating that Northeast China soybeans are the best raw materials for soybean products;the umami level of GC and GX varieties from Guangxi in South China is the highest(7.78), and the average saltiness level of soybean from Jilin in Northeast China is the highest(8.8), indicating that soybeans from the two places are excellent varieties for flavoring and umami-enhancing products processed by fermentation and other methods.
作者
史金枫
李敏敏
黄亚涛
孙玉凤
王凤忠
张景俭
SHI Jin-feng;LI Min-min;HUANG Ya-tao;SUN Yu-feng;WANG Feng-zhong;ZHANG Jing-jian(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Cangzhou Academy of Agriculture and Forestry Sciences,Cangzhou 061001,China)
出处
《中国调味品》
CAS
北大核心
2023年第2期169-177,182,共10页
China Condiment
基金
“十三五”国家重点研发计划重点专项(2017YFC1600602)
中国农业科学院农产品加工与营养健康研究院(沧州)专项(CAAS-IFSTNH-CZ-2022-05)。
