浓香和酱香型白酒对广式香肠质构和挥发性风味物质的影响  

Effects of Strong-Flavor and Sauce-Flavor Baijiu on the Texture and Volatile Flavor Substances of Cantonese Sausages

作　　者：陈泓帆 聂鑫 宋川[3] 毛竞竟 曾天志 赵志平 CHEN Hong-fan;NIE Xin;SONG Chuan;MAO Jing-jing;ZENG Tian-zhi;ZHAO Zhi-ping(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;Sichuan Zengshiji Food Co.,Ltd.,Guanghan 618300,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]四川旅游学院食品学院,成都610100 [3]泸州老窖股份有限公司,四川泸州646000 [4]四川省曾食记食品有限责任公司,四川广汉618300

出　　处：《中国调味品》2023年第5期44-49,共6页China Condiment

基　　金：四川省自然科学基金项目(2022NSFSC1702);四川旅游学院科研项目(2022SCTUZD12);川菜工业化四川省高校工程研究中心开放基金(GCZX22-02)。

摘　　要：为阐明浓香和酱香型白酒对广式香肠质构和挥发性风味物质的影响,分别将浓香和酱香型白酒作为辅料制作广式香肠,以不添加白酒的广式香肠作为对照,利用质构仪和气相色谱-质谱联用(gas chromatography-mass spectrometry, GC-MS)技术分别测定3种广式香肠的质构特性和挥发性风味化合物。结果表明,所用浓香和酱香型白酒对广式香肠的质构特性均无显著影响。GC-MS共鉴定出55种风味物质,包括烃类28种、酯类18种、醛类4种、酸类3种、醇类1种和醚类1种,白酒的添加显著提高了广式香肠中酯类物质的含量,赋予了广式香肠特有的水果香气。层次聚类分析和多元统计分析表明,3种广式香肠的挥发性风味物质存在明显差异;通过偏最小二乘法判别分析(partial least squares discriminant analysis, PLS-DA)的变量投影重要度(variable importance in projection, VIP)筛选出了7种关键风味物质,可作为区分浓香型和酱香型白酒广式香肠的重要标志物。该研究为广式香肠风味提升和新产品开发提供了一定的理论依据和技术支撑。In order to elucidate the effects of strong-flavor and sauce-flavor Baijiu on the texture and volatile flavor substances of Cantonese sausages,Cantonese sausages are prepared with strong-flavor and sauce-flavor Baijiu as the auxiliary material.Cantonese sausages without Baijiu are used as the control.The texture characteristics and volatile flavor compounds of three kinds of Cantonese sausages are determined by texture analyzer and gas chromatography-mass spectrometry(GC-MS)respectively.The results show that strong-flavor and sauce-flavor Baijiu has no significant effect on the texture characteristics of Cantonese sausages.Fifty-five flavor substances are identified by GC-MS,including 28 hydrocarbons,18 esters,4 aldehydes,3 acids,1 alcohol and 1 ether.The addition of Baijiu significantly increases the content of esters in Cantonese sausages,and give Cantonese sausages unique fruity aroma.Hierarchical clustering analysis and multivariate statistical analysis show that there are significant differences in the volatile flavor substances of the three kinds of Cantonese sausages.Seven key flavor substances are screened by the variable importance in projection(VIP)of partial least squares discriminant analysis(PLS-DA),which can be used as the important markers to distinguish the Cantonese sausages prepared with strong-flavor and sauce-flavor Baijiu.This study has provided a certain theoretical basis and technical support for the improvement of Cantonese sausage flavor and the development of new products.

关 键 词：白酒 广式香肠 挥发性风味 气相色谱-质谱联用 偏最小二乘法判别分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]