北京豆汁感官特性分析  

Sensory Characteristics of Beijing Douzhi(Fermented Mung Bean Juice)

作　　者：刘文营[1] 孙佳琦 成晓瑜[1] 李享 贾晓云[1] 王乐[1] LIU Wenying;SUN Jiaqi;CHENG Xiaoyu;LI Xiang;JIA Xiaoyun;WANG Le(Beijing Key Laboratory of Meat Processing Technology,National Meat Processing Engineering Technology Research Center,China Meat Research Center,Beijing 100068,China;Beijing National Day School,Beijing 100039,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,国家肉类加工工程技术研究中心,北京100068 [2]北京十一学校,北京100039

出　　处：《食品科学》2020年第20期211-221,共11页Food Science

基　　金：典型农产品品质指标体系构建与指标筛选验证项目(GJFP2019043);“十三五”国家重点研发计划重点专项(2016YFD0401503)。

摘　　要：为对豆汁的滋味和风味特征进行量化分析,以从北京市场采集的10种豆汁作为代表,对豆汁的主体风味特征、滋味特征、游离氨基酸组分、氨基酸组分和挥发性有机物组分进行分析。豆汁产品均具有各自的主体风味特征和滋味特征,且部分样品之间具有较高的相似度;加热会导致总氨基酸含量下降,但会促使游离氨基酸含量和呈愉悦滋味游离氨基酸含量的上升,生豆汁中呈愉悦滋味氨基酸总含量高于熟豆汁;豆汁中共检出223种挥发性有机物,醇类和酮类成分含量较高。In order to quantitatively analyze the flavor and flavor characteristics of Douzhi(fermented mung bean juice),we collected 10 Douzhi samples sold in Beijing,and analyzed their main flavor and taste characteristics,free amino acid compositions,amino acid compositions and volatile organic components.Results showed that each sample had its own unique flavor and taste characteristics,but some samples shared a high similarity to each other.Total amino acid contents decreased,while the contents of free amino acids and free pleasant taste amino acids increased when raw Douzhi was heated.Moreover,the total content of pleasant taste amino acids in raw Douzhi was higher than in cooked Douzhi.A total of 223 volatile organic compounds were detected in the 10 Douzhi samples,the most abundant being alcohols and ketones.

关 键 词：北京豆汁 滋味 主体风味特征 区分力 挥发性有机物 

分 类 号：TS205.5[轻工技术与工程—食品科学]