GC-MS结合电子鼻分析啤酒对啤酒鸭风味的影响  

Effect of Beer on the Volatile Compounds of Beer Duck by Electronic Nose and Gas Chromatography-Mass Spectrometry

作　　者：蔡雪梅 何莲[1] 易宇文[1] 彭毅秦 李杨 吴姗姗 乔明锋[1] 侯智勇[1] CAI Xue-mei;HE Lian;YI Yu-wen;PENG Yi-qin;LI Yang;WU Shan-shan;QIAO Ming-feng;HOU Zhi-yong(Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2020年第7期158-163,共6页China Condiment

基　　金：烹饪科学四川省高校重点实验室开放基金(PRKX201803);肉类加工四川省重点实验室开放基金(19-R-30);中国酒史研究中心项目(ZGJS2019-04);四川省社会科学重点研究基地——川菜发展研究中心项目(CC19Z10)。

摘　　要：应用电子鼻和顶空固相微萃取-气相色谱-质谱联用仪(SPME-GC-MS)研究啤酒鸭的风味物质,以及啤酒对啤酒鸭风味的影响。利用线性判别分析方法(LDA)对电子鼻数据分析表明,啤酒对啤酒鸭的风味具有显著影响(p<0.05)。采用SPME-GC-MS从啤酒鸭中鉴定出54种化合物,包括醇类、酯类、醛类、酮类、烃类等,其中醇类是主要挥发性化合物,尤以乙醇和正己醇含量较高,而空白对照组的主要风味物质是d-柠檬烯和正己醛。另外,随着啤酒添加量的增加,啤酒鸭中醇类物质呈上升趋势,而醛类和烃类呈下降趋势。聚类分析表明,当啤酒添加量≥60%时,啤酒鸭的风味物质差异较小,且啤酒添加量为60%的啤酒鸭综合感官得分最高。该研究可为啤酒鸭的标准化、工业化发展提供了技术参数指导。Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)are used to analyze the volatile compounds of beer duck and the effect of beer on the flavor of beer duck.Linear discriminant analysis(LDA)is used to analyze the electronic nose data,and the result shows that beer has significant influence on the flavor of beer duck(p<0.05).A total of 54 volatile compounds are identified from beer duck by SPME-GC-MS,including alcohols,asters,aldehydes,ketones and hydrocarbons.Among which,alcohol is the main volatile compound,especially the content of ethanol and n-hexanol is higher,while d-limonene and n-caproaldehyde are the main flavor substances in the blank control group.In addition,with the increase of beer additive amount,the alcohols are on the rise,while the aldehydes and hydrocarbons show a downward trend.Cluster analysis illustrates that when the additive amount of beer is≥60%,the difference of flavor substances in beer duck is small,and the total sensory score of beer duck with beer additive amount of 60%is the highest.This study can provide technical parameter guidance for standardized and industrialized development of beer duck.

关 键 词：啤酒鸭 电子鼻 气相色谱-质谱联用仪 风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]