基于部分专一传感器电子舌和Heracles Ⅱ电子鼻评价川式相似复合味型(鱼香、荔枝和糖醋味)  

Evaluation of Sichuan Style Similar Complex Flavors(Fish Flavor,Litchi Flavor and Sweet and Sour Flavor) Based on Partial Specific Sensor Electronic Tongue and Heracles Ⅱ Electronic Nose

作　　者：胡金祥[1] 何莲[1] 王林[1] 乔明锋[1] 鲁道云 陈萍[1] 邓静[1] 易宇文[1] HU Jinxiang;HE Lian;WANG Lin;QIAO Mingfeng;LU Daoyun;CHEN Ping;DENG Jing;YI Yuwen(Sichuan Institute of Tourism,Chengdu 610100,China;Sichuan Guozhiwei Supply Chain Management Co.,Ltd.,Chengdu 610100,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]四川国之味供应链管理有限公司,四川成都610100

出　　处：《食品科技》2021年第8期244-250,共7页Food Science and Technology

基　　金：四川旅游学院校级重点项目(19SCTUZZ11,19SCTUZ03);四川旅游学院科研创新团队基金项目(2018SCTUTD05);四川省科技厅应用基础项目(2019YJ0344);四川省教育厅项目(18TD0043)。

摘　　要：以探究川式相似复合味型(鱼香、荔枝和糖醋味)差异为目的,采用电子舌和电子鼻,结合主成分及载荷图分析其在滋味和气味维度上的差异。电子舌分析结果表明,C(糖醋味)的酸味最强;B(荔枝味)在咸味、鲜味和甜味维度最强;A(鱼香味)在苦味维度上最强。A(鱼香味)和B(荔枝味)在整体滋味维度上相似度高,C(糖醋味)与A(鱼香味)相似度低。电子鼻分析表明,3个样品共检测到19种化合物,共有化合物13种;在共有物质中,A(鱼香味)的共有物质含量大多明显高于其他2个样品,A(鱼香味)的气味较B(荔枝味)和C(糖醋味)浓郁。A(鱼香味)检测到的独有物质4种,可能是A(鱼香味)区别于B(荔枝味)和C(糖醋味)的重要物质。电子鼻主成分及载荷图分析显示,C(糖醋味)和B(荔枝味)较为相似,与A(鱼香味)差异明显;己醛、3-甲基-2-丁烯-1-硫醇、3-庚烷-2-酮、甲硫醇、巴豆醛、乙酸甲酯、醋酸异丙酯、2-甲基呋喃、柠檬烯可能对A(鱼香味)的形成及区别于B(荔枝味)、C(糖醋味)有重要贡献;甲硫醇对B(荔枝味)的形成有重要贡献,2-己醇与C(糖醋味)的形成有重要贡献。实验结果可为川式复合味型指纹图谱的构建及工业化生产提供参考。In order to explore the differences of Sichuan style similar complex flavor types (fish flavor,litchi flavor and sweet and sour flavor),electronic tongue and electronic nose were used in the experiment,and the differences in taste and odor dimensions were analyzed by principal component analysis and load graph.Electronic tongue analysis showed that C (sweet and sour flavor) had the strongest acid flavor,B (litchi flavor) had the strongest salty,delicious and sweet flavor and A (fish flavor) had the strongest bitter flavor.A (fish flavor) and B (litchi flavor) have high similarity in the overall taste dimension,while C (sweet and sour flavor) has low similarity with A (fish flavor).Electronic nose analysis showed that a total of 19 compounds were detected in the three samples,including 13 common compounds.Among the common substances,the content of A (fish flavor) was significantly higher than that of the other two samples,and the smell of A (fish flavor) was stronger than that of B (litchi flavor) and (sweet and sour flavor) sample.There are four unique substances detected in A (fish flavor),which may be the important substances that distinguish A(fish flavor) from B (Litchi flavor) and C (sweet and sour flavor).The analysis of electronic nose principal component and load diagram showed that C (sweet and sour flavor) and B (Litchi flavor) were similar,and significantly different from A (fish flavor).Hexanal,3-methyl-2-buten-1-mercaptan,3-heptane-2-one,methyl mercaptan,crotonaldehyde,methyl acetate,isopropyl acetate,2-methylfuran,limonene may have some influence on the formation of A (fish flavor) and the difference from B (litchi flavor) and C (sweet and sour flavor).Methyl mercaptan played an important role in the formation of B (litchi flavor),and 2-Hexanol played an important role in the formation of C (sweet and sour flavor).The results can provide reference for the construction of fingerprint and industrial production of Sichuan compound flavor.

关 键 词：鱼香味 荔枝味 糖醋味 电子舌 HeraclesⅡ电子鼻 

分 类 号：TS207.3[轻工技术与工程—食品科学]