摘要
为探究肉类预制菜调味酱的风味特征,以4种预制菜调味酱为样本,用气相离子迁移谱分析其挥发性气味差异并用理化方法测蛋白质和脂肪含量,应用电子舌味觉系统分析其味觉特征指标,发现“咸味、鲜味、丰富性(鲜味回味)”是有效味觉指标。四个样品的蛋白质含量和感官评分无显著关系,脂肪含量与风味有一定关系。GC-IMS分析表明样品的气味差异较明显,共测出挥发性化合物49种,样品4中香气化合物有26种,样品1中的挥发性化合物最少。电子鼻和电子舌多个传感器对样品具有明显应答,样品4与其他样品的气味差异最大。样品1和2的咸味值大且接近,2号样品的鲜味和丰富性要明显高于1号,样品3和4的咸味、鲜味和丰富性指标均不同,3号样品的这三个指标均要高于4号样品。
To explore the flavor characteristics of pre-made meat dish sauces,four kinds of pre-made sauces were used as samples,and their volatile odor differences were analyzed by gas phase ion migration spectroscopy.Protein and fat content were measured using physicochemical methods.The electronic tongue taste system was employed to analyze their taste characteristic indicators,and it was found that"saltiness,freshness,and richness(freshness aftertaste)"were effective taste indicators.The protein content andsensory score of the four samples were not significantly correlated,while the fat content was somewhat correlated with flavor.GC-IMS analysis showed significant differences in the odor of the samples,with a total of 49 volatile compounds detected.Among ample 4,there were 26 aroma compounds,while sample 1 had the least volatile compounds.Multiple sensors of the electronic nose and lectronic tongue responded significantly to the samples,with Sample 4 having the greatest difference in odor from the other samples.The saltiness values of samples 1 and 2 were large and close,while the freshness and richness of sample 2 were significantly higher than those of sample 1.Samples 3 and 4 had different indicators of saltiness,freshness and richness,with sample 3 having all three indicators higher than sample 4.
作者
江津津
毛小晓
贾强
蔡施平
李昊璇
JIANG Jin-jin;MAO Xiao-xiao;JIA Qiang;CAI Shi-ping;LI Hao-xuan(College of food and health,Guangzhou City Polytechnic,Guangzhou 510405,China;Guangdong Yadao Biotechnology Co.,Ltd.,Zhaoqing 526200,China)
出处
《广州城市职业学院学报》
2024年第1期80-85,共6页
Journal Of Guangzhou City Polytechnic
基金
广东大学生科技创新培育专项资金项目“一种快速甄别咸鲜调味料关键呈味物质的方法”(编号:pdjh2022b0961)
中国高校产学研创新基金-新一代信息技术创新项目立项课题“基于‘双创’人才培养的功能性食品电商信息化教学模式研究”(编号:2020ITA06007)
广州城市职业学院大学生创新创业训练计划项目“厨房咸鲜调料自动控制系统”(编号:DC2023011)
广州市高等教育教学质量与教学改革工程项目“食品科技应用工作室”(编号:2022MSGZS015)。
关键词
预制菜
风味
GC-IMS
电子鼻
电子舌
pre-made dishes
flavor
GC-IMS
electronic nose
electronic tongue
