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中國精品科技期刊2020

不同鹽濃度東北農家醬揮發性風味物質的差異分析

劉東傲 解雙瑜 李智 李天一 彭媛 孫波

劉東傲,解雙瑜,李智,等. 不同鹽濃度東北農家醬揮發性風味物質的差異分析[J]. 食品工業科技,2022,43(19):356?363. doi:  10.13386/j.issn1002-0306.2022010003
引用本文: 劉東傲,解雙瑜,李智,等. 不同鹽濃度東北農家醬揮發性風味物質的差異分析[J]. 食品工業科技,2022,43(19):356?363. doi:  10.13386/j.issn1002-0306.2022010003
LIU Dongao, XIE Shuangyu, LI Zhi, et al. Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations[J]. Science and Technology of Food Industry, 2022, 43(19): 356?363. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010003
Citation: LIU Dongao, XIE Shuangyu, LI Zhi, et al. Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations[J]. Science and Technology of Food Industry, 2022, 43(19): 356?363. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010003

不同鹽濃度東北農家醬揮發性風味物質的差異分析

doi: 10.13386/j.issn1002-0306.2022010003
詳細信息
    作者簡介:

    劉東傲(1995?),男,碩士研究生,研究方向:農產品加工及貯藏工程,E-mail:LDA1995@163.com

    解雙瑜(1994?),女,碩士,實習研究員,研究方向:農產品加工及貯藏工程,E-mail:xiesy12345@163.com

    通訊作者:

    孫波(1962?),男,碩士,副教授,研究方向:農產品加工及貯藏工程,E-mail:bosun1962@163.com

  • 中圖分類號: TS264.2

Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations

  • 摘要: 本文研究了東北農家醬發酵過程中鹽濃度對其揮發性風味物質的影響。采用頂空固相微萃氣相色譜-質譜聯用技術(HS-SPME-GC-MS)與電子鼻技術對不同鹽濃度(8%、10%、12%)東北農家醬發酵過程中(0、30、60 d)揮發性風味物質的變化與風味特征進行檢測,同時通過PCA與聚類分析對樣品間的差異性進行統計分析。HS-SPME-GC-MS檢測結果表明,發酵0 d時OAV≥0.1的風味物質有2種;發酵30 d時8%、10%與12%鹽濃度樣品其OAV≥0.1的風味物質分別增加至12、8和8種,發酵60 d時8%、10%、12%鹽濃度樣品其OAV≥0.1的風味物質分別增加至19、11和10種。且大部分風味物質的OAV值都隨著鹽濃度的增加而減小。這表明鹽濃度對其揮發性風味物質的種類與含量都會產生影響。電子鼻檢測結果表明,鹽濃度的增加會促進有機硫類化合物的產生,抑制烷烴類、醇類與氫化物類化合物的產生;隨發酵時間的增加甲基類、醇類、醛酮類化合物會相應增加而氨類物質、短鏈烷烴與有機硫化物會相應減少。PCA與聚類分析結果表明,發酵0 d時不同鹽濃度樣品之間差異很??;而隨發酵時間的增加不同鹽濃度樣品之間的差異會越來越大。綜上所述,鹽濃度對東北農家醬中的揮發性風味成分會產生顯著影響。
  • 圖  1  不同鹽濃度東北農家醬樣品中揮發性風味物質組成

    Figure  1.  The composition of volatile flavor compounds in Northeast farmhouse soybean paste samples with different salt concentrations

    圖  2  不同鹽濃度東北農家醬樣品電子鼻數據變化雷達圖

    Figure  2.  Radar chart of electronic nose data of Northeast farmhouse soybean paste samples with different salt concentrations

    圖  3  不同鹽濃度東北農家醬樣品的主成分分析圖

    Figure  3.  PCA of Northeast farmhouse soybean paste samples with different salt concentrations

    圖  4  不同鹽濃度東北農家醬樣品的熱圖與聚類分析

    Figure  4.  Heat map and cluster analysis of Northeast farmhouse soybean paste samples with different salt concentrations

    表  1  東北農家醬樣品編號

    Table  1.   Sample number of Northeast farmhouse soybean paste

    編號鹽濃度(%)采樣時間(d)
    LS180
    LS2830
    LS3860
    MS1100
    MS21030
    MS31060
    HS1120
    HS21230
    HS31260
    下載: 導出CSV

    表  2  電子鼻傳感器性能描述

    Table  2.   Electronic nose sensor performance description

    陣列序號傳感器名稱性能描述
    1W1C芳香成分
    2W5S靈敏度大,對氮氧化合物很靈敏
    3W3C氨水,對芳香成分靈敏
    4W6S主要對氫氣有選擇性
    5W5C烷烴芳香成分
    6W1S對甲烷靈敏
    7W1W對硫化物靈敏
    8W2S對乙醇靈敏
    9W2W芳香成分,對有機硫化合物靈敏
    10W3S對烷烴靈敏
    下載: 導出CSV

    表  3  不同鹽濃度東北農家醬樣品中揮發性風味物質的OAV

    Table  3.   OAV of volatile flavor compounds in Northeast farmhouse soybean paste samples with different salt concentrations

    風味化合物CAS號氣味特征閾值
    (μg/kg)[30]
    OAV
    LS1LS2LS3MS1MS2MS3HS1HS2HS3
    異辛醇589-98-0苔蘚、蘑菇100.00?0.2967±
    0.0251b
    0.4800±
    0.0700a
    ??????
    苯乙醇60-12-8橡膠味[31]45.00?0.1367±
    0.0116b
    0.5733±
    0.0322a
    ??0.1000±
    0.0300c
    ??0.0500±
    0.0100d
    苯甲醛100-52-7丁香味[32]300.00?0.0067±
    0.0058c
    0.1300±
    0.0360a
    ??0.0800±
    0.0100b
    ??0.0167±
    0.0058c
    苯乙醛122-78-1甜香味[33]4.000.6000±
    0.0300f
    1.7833±
    0.1234d
    6.5500±
    0.4351a
    0.5800±
    0.0436f
    1.0367±
    0.0851e
    5.4467±
    0.2957b
    0.5733±
    0.0603f
    0.8000±
    0.0458f
    4.4233±
    0.3213c
    己醛66-25-1香草味30.00?0.0733±
    0.0116b
    0.1467±
    0.0306a
    ??????
    正丁酸107-92-62700.00?0.0100±
    0.0000c
    0.4267±
    0.0503a
    ??0.1067±
    0.0252b
    ??0.0233±
    0.0058c
    2-甲基丁酸116-53-0500.000.0067±
    0.0058c
    0.0267±
    0.0058c
    0.2567±
    0.0416a
    0.0100±
    0.0000c
    0.0167±
    0.0058c
    0.0867±
    0.0306b
    0.0133±
    0.0058c
    0.0133±
    0.0058c
    0.0333±
    0.0116c
    丙酸乙酯105-37-31000.00??0.1633±
    0.0451a
    ??????
    辛酸乙酯106-32-1脂肪、水果味0.10??2.7067±
    0.2290a
    ??????
    異戊酸乙酯108-64-5水果味0.03?5.0367±
    0.1872d
    9.4433±
    0.4148a
    ?4.0700±
    0.2234e
    7.1267±
    0.5948b
    ?1.6300±
    0.0600f
    6.7533±
    0.3863c
    苯丙酸乙酯2021-28-5水果味1.60?2.0700±
    0.1709b
    3.2600±
    0.1637a
    ?0.7567±
    0.0306e
    1.5533±
    0.0710c
    ?0.6400±
    0.0500e
    1.1400±
    0.0964d
    二甲基三硫醚3658-80-8刺激性氣味3.00?4.1167±
    0.1950b
    17.3533±
    0.4606a
    ?2.4500±
    0.0954d
    3.6700±
    0.1015c
    ?1.6467±
    0.1026e
    3.4433±
    0.2875c
    二甲基二硫醚624-92-0洋蔥味2.50?11.1733±
    0.8571b
    18.5767±
    1.1134a
    ?7.2000±
    0.3764c
    7.4633±
    0.4438c
    ?2.6300±
    0.1015e
    5.5900±
    0.5197d
    苯酚108-39-4糞臭味2.00?0.8000±
    0.0964b
    14.5400±
    0.7835a
    ??0.0633±
    0.0153c
    ???
    愈創木酚90-05-1木材/香料0.17???????21.1167±
    0.5066b
    26.3600±
    0.7233a
    丁香酚97-53-0柑橘味、芹菜味1.00?3.9967±
    0.2031b
    21.3667±
    2.1504a
    ??4.5300±
    0.2425b
    ??2.1933±
    0.1850c
    異丁香酚97-54-110.00?0.0767±
    0.0153b
    0.4500±
    0.0529a
    ??????
    吲哚120-72-9糞臭味20.000.0100±
    0.0000e
    7.9033±
    0.4362b
    13.8667±
    0.7122a
    0.0067±
    0.0058e
    0.2000±
    0.0300d
    13.2233±
    1.1301a
    0.0100±
    0.0000e
    0.1833±
    0.0252d
    1.6900±
    0.0819c
    2,5-二甲基吡嗪123-32-0焙烤香味[34]20.00?0.9200±
    0.0600d
    2.2300±
    0.1778a
    ?0.2067±
    0.0322e
    1.5667±
    0.0681b
    ??1.0667±
    0.0757c
    三甲基吡嗪14667-55-1霉味10.001.2700±
    0.0436f
    4.5000±
    0.3659d
    10.6300±
    1.0165a
    1.3100±
    0.0656f
    4.5700±
    0.3027d
    7.4300±
    0.3989b
    1.2400±
    0.0500f
    2.4167±
    0.1210e
    6.2200±
    0.4359c
    注:同一行不同小寫字母代表樣品之間具有顯著性差異(P<0.05);“?”代表該物質未檢出。
    下載: 導出CSV
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  • 收稿日期:  2022-01-04
  • 網絡出版日期:  2022-08-18
  • 刊出日期:  2022-09-23

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