不同烹饪方式小龙虾的风味特征分析  

Analysis of flavor characteristics of Procambarus clarkiain different cooking methods

作　　者：沙小梅[1] 蒋文丽 李鑫 章彬彬 谢作桦 黄国太 涂宗财[1,5] SHA Xiaomei;JIANG Wenli;LI Xin;ZHANG Binbin;XIE Zuohua;HUANG Guotai;TU Zongcai(National R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education,Guizhou Medical University,Guiyang 550025,China;Jiangxi Deshang Pharmaceutical Co.Ltd.,Zhangshu 331208,China;Jiangxi Deshang Pharmaceutical Research Institute Co.Ltd.,Zhangshu 331208,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]贵州医科大学公共卫生学院环境污染监测与疾病控制教育部重点实验室,贵州贵阳550025 [3]江西德上制药股份有限公司,江西樟树331208 [4]江西德上医药研究院有限公司,江西樟树331208 [5]食品科学与技术国家重点实验室(南昌大学),江西南昌330047

出　　处：《食品与发酵工业》2023年第13期288-296,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32160576);江西省自然科学基金项目(20212BAB215022);国家现代农业产业技术体系项目(CARS-45)。

摘　　要：该研究采用电子舌、电子鼻及气相-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)等技术分析不同烹饪方式(麻辣、蒜香、清蒸)小龙虾和生肉小龙虾中的风味特征。结果表明,电子舌、电子鼻和GC-IMS能很好地区分不同烹饪方式小龙虾。在4种小龙虾样品中能明确定性的挥发性风味化合物有47种,其中共同的风味物质有5种,包括丙酮、正戊醛-M、正戊醇-M、2-庚酮、壬醛。此外,麻辣和蒜香小龙虾的特征风味物质分别有12和6种;2-庚酮、正戊醛-M和正戊醇-M在清蒸小龙虾的所有风味物质中含量最大;生肉小龙虾中的风味化合物主要为3-羟基-2-丁酮、2-戊酮-M/D和2-壬酮。In this study,electronic tongue,electronic nose and gas chromatography-ion mobility spectroscopy(GC-IMS)techniques were used to analyze the flavor compounds in crayfish with different cooking methods(spicy,garlic,steamed)and raw crayfish.Results showed that the electronic tongue,electronic nose and GC-IMS could distinguish the four samples well,and their flavor and odor composition were significantly different.According to the electronic tongue,the taste of crayfish with different cooking methods was significantly different and could be clearly distinguished.Totally 47 kinds of volatile flavor compounds were identified by electronic nose combined with GC-IMS,and 5 common flavor substances(acetone,pentanal-M,pentan-1-ol-M,2-heptanone,and nonanal)existed in the four samples(spicy,garlic,steamed,and raw crayfish).In addition,there were 12 and 6 characteristic flavor substances of spicy and garlic crayfish,respectively.2-heptanone,pentanal-M,and pentanol-1-ol-M had the largest content of all flavor substances in steamed crayfish.The main flavor compounds of raw crayfish were 3-hydroxy-2-butanone,2-pentanone-M/D,and 2-nonanone.The results of this study could provide a theoretical reference for the deep processing and utilization of crayfish food.

关 键 词：小龙虾 不同烹饪方式 电子舌 电子鼻 气相-离子迁移谱 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]