海鲜调味汁风味特性差异比较分析  

Comparative Analysis of the Flavor Characteristics of Seafood Sauces

作　　者：江津津[1] 张挺[1] 郑玉玺[1] 王欢[1] 严静 钟研威 JIANG Jinjin;ZHANG Ting;ZHENG Yuxi;WANG Huan;YAN Jin;ZHONG Yanwei(School of Food Science and Health Preserving,Guangzhou City Polytechnic,Guangzhou 510405,China;College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]广州城市职业学院食品科学与美食养生学院,广东广州510405 [2]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2023年第7期288-297,共10页Modern Food Science and Technology

基　　金：中国高校产学研创新基金项目(2020ITA06007);广东省大学生科技创新培育专项资金项目(pdjh2022b0961);广州市科技计划项目(202102080487);广州城市职业学院科研团队项目(z2201902);广州城市职业学院大学生创新创业训练计划项目(DC2022005);广州市高等教育质量工程项目“食品科技应用工作室”(2022MSGZS015);广州市高等教育质量工程大学生创新创业训练计划项目(2022CXCYJH01)。

摘　　要：该研究分析了市售常见海鲜调味汁风味特性的差异,应用气相离子迁移谱(GC-IMS)、智鼻、智舌技术研究其风味特点,结合游离氨基酸分析和感官评价员的量化描述(QDA)评分,进行主成分分析和对比鉴别。乙酸乙酯在5种海鲜酱油样品中含量较高峰强度值均在6700以上,乙酸乙酯在特级鱼露中的峰强度为566.73,在上等蚝油中的峰强度值为80.71。海鲜酱油样品中苯乙醛和异戊醇含量也较高,峰强度数值均在1700以上。海鲜调味汁中的糠醛含量则无显著规律。海鲜味酱油中的总游离氨基酸含量最高,为0.143 nmol/μL,上等蚝油的总鲜味氨基酸含量最高,其中谷氨酸占总鲜味氨基酸总量的99.82%。电子鼻和电子舌能高效判别海鲜调味汁的气味和滋味差异,GC-IMS能快速筛选关键特征气味化合物。电子舌分析结果和QDA结果有高度一致性。蚝油和鱼露与其他样品的气味差异显著,昆布酱油和牡蛎酱油在气味上接近,牡蛎酱油和海鲜味酱油的滋味丰富性优于其他样品,蚝油的滋味丰富性最差。智能感官分析技术适于分析海鲜调味汁这类咸鲜调味料,对产品风味品质提升有实际意义。Commonly sold seafood sauces were analyzed using gas chromatography-ion mobility spectrometry(GC-IMS),an electronic nose,and an electronic tongue to ascertain their flavor characteristics.Subsequently,free amino acid analysis and quantitative descriptive analysis(QDA)was conducted using sensory assessors.Principal component analysis(PCA)and comparative analyses were also performed.Ethyl acetate was the most abundant compound in five seafood sauces,with average peak intensities of>6700.Premium fish sauce and superior oyster sauce had the highest ethyl acetate peak intensities,at 566.73 and 80.71,respectively.The seafood sauce samples also contained high levels of phenylacetaldehyde and isoamyl alcohol,with average peak intensities greater than 1700.However,the seafood sauces did not exhibit a significant pattern in furfural content.Seafood-flavored soy sauce had the highest free amino acid content,at 0.143 nmol/μL,whereas superior oyster sauce had the highest total umami amino acid content,with glutamic acid accounting for 99.82%of the total umami amino acids.The electronic nose and tongue were able to efficiently distinguish aroma and flavor differences between the seafood sauces,while GC-IMS rapidly identified key aroma and flavor compounds.Importantly,the results obtained using electronic tongue analysis concurred with those obtained using QDA.The aromas of oyster sauce and fish sauce were significantly different from those of other samples,whereas kombu tsuyu and oyster soy sauce had similar aromas.Oyster soy sauce and seafood-flavored soy sauce had the best flavor richness of all samples,whereas oyster sauce had the poorest flavor richness.In summary,intelligent electronic sensory analysis technologies can be used to efficiently and effectively distinguish aromas and flavor differences between seafood sauces,which is likely to facilitate efforts to improve the flavor of seasoning condiments.

关 键 词：海鲜调味汁 咸鲜调味料 风味 智能 感官分析 

分 类 号：TS264[轻工技术与工程—发酵工程]