基于智能感官和GC-MS评价花椒芽对香菇酱风味的影响  

Evaluation of the effect of Zanthoxylum bungeanum bud on the flavor of mushroom sauce based on intelligent sensory and GC-MS

作　　者：吉克约布 黄仲磊 崔子怡 冯飞 陈韬[1] 赵汉伟 昝博文 童光森[1] JIKE Yuebu;HUANG Zhonglei;CUI Ziyi;FENG Fei;CHEN Tao;ZHAO Hanwei;ZAN Bowen;TONG Guangsen(Sichuan Tourism University,Chengdu 610100;Qingdao Lihe Co.,Ltd.,Qingdao 266000;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106)

机构地区：[1]四川旅游学院,成都610100 [2]青岛利和责任有限公司,青岛266000 [3]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国食品添加剂》2023年第6期289-300,共12页China Food Additives

基　　金：国家重点研发计划重点专项(2016YPC13002);国家级大学生创新创业训练(202111552004X);四川旅游学院“川西食材资源开发与综合利用”团队。

摘　　要：为研究用不同预方式处理的花椒芽对香菇酱风味的影响,实验以未添加花椒芽的香菇酱为对照组(A组),添加鲜花椒芽(B组)和酥花椒芽(C组)的香菇酱为研究对象。利用分光光度计(抗氧化性实验)、色差仪、能量分析仪、电子舌、电子鼻和GC-MS等仪器结合感官评价和雷达图、主成分(数据融合)等化学计量学方法分析其差异。感官评价结果表明B、C感官评分均高于A;B组丙二醛含量最低;B、C样品与A色差不显著;C样品营养成分有显著提高;电子舌和电子鼻数据融合主成分分析显示A、B风味相似度高,与C样品差异大;GC-MS分析表明A、B、C,3个样品分别检测到42种、50种和43种挥发性物质,其相对含量分别占总含量的95.05%、96.14%、93.40%,醛类、含硫化合物是样品的主要挥发性物质,B、C样品中共有或独有物质,其来源于花椒芽的可能性较大。总体而言,花椒芽对香菇酱的感官、抗氧化能力、营养价值、整体风味轮廓,及具体气味有一定影响。In order to study the effect of Zanthoxylum bungeanum bud with different pretreatment methods on the flavor of mushroom sauce,the mushroom sauce without Zanthoxylum bungeanum bud was used as the control group(group A),and the mushroom sauce with fresh Zanthoxylum bungeanum bud(group B)and crisp Zanthoxylum bungeanum bud(Group C)was used as the research object.The differences were analyzed by spectrophotometer(antioxidant experiment),color difference instrument,energy analyzer,electronic tongue,electronic nose and GC-MS,combined with sensory evaluation,radar map,principal component(data fusion)and other chemometric methods.The results of sensory evaluation showed that the sensory scores of the samples from B and C were higher than those of A;The content of malondialdehyde in the sample of B was the lowest;The color difference between sample B,C and A was not significant;The nutritional composition of C sample was significantly improved;The data fusion principal component analysis of electronic tongue and electronic nose showed that the flavor similarity of A and B was high,which was greatly different from that of C respectively;GC-MS analysis showed that 42,50,and 43 volatile substances were detected in samples A,B,and C respectively.Their relative contents accounted for 95.05%,97.47%,and 93.41%of the total content,respectively.Aldehydes and sulfur compounds were the main volatile substances in the samples,while B and C samples had common or unique substances,which were more likely to originate from Zanthoxylum bungeanum buds.In general,Zanthoxylum bungeanum bud have a certain impact on the sensory,antioxidant capacity,nutritional value,overall flavor profile and specific odor of mushroom sauce.

关 键 词：花椒芽 智能感官 GC-MS 香菇酱 

分 类 号：TS202.3[轻工技术与工程—食品科学]