三种草莓酱风味物质对比研究  

Comparative Study on Flavor Substances of Three Brands of Strawberry Jam

作　　者：任静宇 武雪 吕伟 马福敏[1] 李晓磊[1] 李丹[1] REN Jing-yu;WU Xue;LYU Wei;MA Fu-min;LI Xiao-Lei;LI Dan(Key Laboratory of Agricultural Products Processing in Regular Institutions of Higher Education in Jilin Province,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学农产品加工吉林省普通高等学校重点实验室,长春130022

出　　处：《中国调味品》2023年第8期173-179,共7页China Condiment

基　　金：吉林省教育厅科学研究项目(JJKH20220609KJ);长春大学“长大学者攀登计划”项目(ZKP202006,ZKP202016)。

摘　　要：为探究不同品牌草莓酱之间的风味差异,选取3种品牌草莓酱为研究对象,测定其总酸、总糖、有机酸、挥发性风味物质含量及色度。结果表明,3种草莓酱中共检出7种有机酸,柠檬酸、草酸、酒石酸在3种样品中均被检出,且柠檬酸含量最多,达到1.42~1.70 mg/g;3种品牌草莓酱总酸含量无显著性差异,均为3.27~3.38 mg/g;品牌B的总糖含量最高,为51.51 mg/g;品牌C的亮度值(L^(*))、黄度值(b^(*))最高,品牌B的红度值(a^(*))最高,3种品牌的L^(*)值、b^(*)值存在显著性差异;3种品牌草莓酱中,共检测出52种挥发性风味物质,其中酯类物质的种类和含量均最多;通过气味活度值确定出9种挥发性风味物质,对草莓酱气味贡献较大的物质有3-甲基丁醇、2-甲基丁醇、反式-2-壬醛、丁酸乙酯、2-甲基丁酸乙酯、戊酸乙酯,其OAV均大于100;通过电子鼻检测可以将品牌A、B与品牌C区分开,品牌A、B相差较小,难以区分。To investigate the flavor differences among different brands of strawberry jam,three brands of strawberry jam are selected as the research objects,and the content of their total acids,total sugar,organic acids and volatile flavor substances and chroma are determined.The results show that seven organic acids are detected in the three brands of strawberry jam,citric acid,oxalic acid and tartaric acid are detected in all the three samples,and the citric acid content is the highest,reaching 1.42~1.70 mg/g;the total acid content of the three brands of strawberry jam is not significantly different,which is 3.27~3.38 mg/g;the total sugar content of brand B is the highest of 51.51 mg/g;the brightness value(L^(*))and yellowness value(b^(*))of brand C are the highest,the redness value(a^(*))of brand B is the highest,and the L^(*)and b^(*)values of the three brands are significantly different;a total of 52 volatile flavor substances are detected in the three brands of strawberry jam,among which,the types and content of esters are the most;nine volatile flavor substances are identified by the odor activity value,and the substances that contribute more to the odor of strawberry jam are 3-methylbutanol,2-methylbutanol,trans-2-nonanal,ethyl butyrate,ethyl 2-methylbutyrate and ethyl valerate,whose OAVs are all greater than 100;brand A and brand B could be distinguished from brand C by electronic nose detection,and the difference between brand A and B is small and difficult to distinguish.

关 键 词：草莓酱 挥发性风味物质 有机酸 OAV 气相色谱-质谱联用 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]