基于GC-MS、智鼻、智舌评价川味火锅调料的风味特征  

Evaluation of Flavor Characteristics of Sichuan Hotpot Condiments by GC-MS,Electronic Nose and Electronic Tongue

作　　者：夏亚男 赵赟 王俊林 李金桩 双全[1] XIA Yanan;ZHAO Yun;WANG Junlin;LI Jinzhuang;SHUANG Quan(School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Depatment of Food and Bioengieering,Handan Polytechnic College,Handan 056000,China;Inner Mongolia Red Sun Food Co.,LTD.,Hohhot 011700,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]邯郸职业技术学院食品与生物工程系,河北邯郸056000 [3]内蒙古红太阳食品有限公司,内蒙古呼和浩特011700

出　　处：《食品科技》2021年第3期267-275,共9页Food Science and Technology

基　　金：内蒙古科技创新引导奖励资金项目(KCBJ2018011);内蒙古“草原英才”创业团队项目(T12019071920974);内蒙古农业大学博士启动项目(NDYB2018-45)。

摘　　要：为研发高品质川味火锅调料,基于GC-MS、电子鼻、电子舌技术探究4种川味火锅调料的关键风味化合物。结果表明,4种川味火锅调料共检测到风味物质162种,其中醛酮类30种、萜烯类28种、醇类25种、酯类18种、酚类17种、酸类10种。名扬样品风味最浓郁。4种川味火锅调料的共有贡献成分有β-月桂烯、2,4-癸二烯醛、D-柠檬烯、柠檬醛、2-乙酰基吡咯、苯乙醇、乙酸苯乙酯7种。电子舌显示4种川味火锅调料中呈味最明显的是咸味,其次是鲜味,构成火锅调料的重要滋味。电子鼻结果显示萜烯类和无机硫化物、氮氧化物、甲基类、醇类和芳香族化合物对川味火锅调料的气味影响较大。海底捞、红99、红太阳3种样品在滋味上较相似,红99和名扬样品气味上有一定相似。In order to develop high-quality Sichuan-style hotpot seasonings,the key flavor compounds of four kinds of Sichuan hotpot seasonings was explored based on GC-MS,electronic nose and electronic tongue technology.The results showed that 162 kinds of flavor compounds were found,including 30 aldehydes,28 terpenes,25 alcohols,18 esters,17 phenols and 10 acids.Mingyang sample has the strongest flavor.The common contributing compounds of the four kinds of Sichuan hotpot seasonings were β-laurene,2,4-decadienal,D-limonene,citral,2-acetyl-pyrrole,phenylethanol,and phenyleethyl acetate.The electronic tongue results showed that salty is the most obvious taste,followed by umami,which constitutes the important taste of the hotpot seasonings.The electronic nose results showed that terpenes and inorganic sulfides,nitrogen oxides,methyl groups,alcohols and aromatic compounds had great influence on the odour of Sichuan hotpot seasonings.The samples of Haidilao,Red 99 and Red Sun were similar in taste,while red 99 was similar to Mingyang samples in smell.

关 键 词：川味火锅调料 风味物质 气相色谱-质谱联用技术 电子鼻 电子舌 

分 类 号：TS264.24[轻工技术与工程—发酵工程]