14种常见香辛料对典型川卤卤汁风味的贡献  

Aroma Contribution of 14 Common Spices in Brine for Sichuan Seasoning Stew

作　　者：王泽亮 范智义 张敏 张星灿 陈相杰 宋小焱 邓维琴 张其圣 李恒 Wang Zeliang;Fan Zhiyi;Zhang Min;Zhang Xingcan;Chen Xiangjie;Song Xiaoyan;Deng Weiqin;Zhang Qisheng;Li Heng(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130;Sichuan Zhenxing Industrial Technology Research Institute Co.,Ltd.,Chengdu 610023;Chengdu Sheng'en Biotechnology Co.,Ltd.,Chengdu 611130;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,Sichuan;Jiangnan University,Wuxi 214000,Jiangsu)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130 [2]四川振兴产业技术研究院有限公司,成都610023 [3]成都圣恩生物科技股份有限公司,成都611130 [4]四川东坡中国泡菜产业技术研究院,四川眉山620030 [5]江南大学,江苏无锡214000

出　　处：《中国食品学报》2023年第10期284-293,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：四川省区域创新合作项目(22QYCX0159)。

摘　　要：为明确香辛料对川卤卤汁风味的作用,通过构建川卤香辛料风味贡献分析模型,结合缺失实验、感官评价、差异性分析、香气活度值解析卤汁中关键香辛料及其风味贡献。结果表明:从川卤卤汁中共检出挥发性成分93种,相对含量在0.01~70.57μg/kg之间;卤汁中重要香气化合物有36种,包括萜类21种、醛酮类5种、醇类1种、酯类2种、烷烃类2种、酚类3种。川卤卤汁风味形成为卤汁中主体风味化合物、关键风味化合物及风味修饰化合物共同作用的结果。感官评定及挥发性成分分析表明,八角、小茴香、陈皮、灵草、肉蔻、川砂仁对卤汁中部分重要香气化合物具有较为突出贡献,为川卤卤汁关键香辛料成分。其中,八角对卤汁中茴香烯、桃金娘烯醇、水杨酸甲酯及苯酚贡献相对突出,小茴香对苯酚贡献作用较为明显,灵草对苯酚、糠醛贡献作用较为突出,陈皮对卤汁中糠醛具备一定贡献作用,肉蔻、川砂仁对卤汁中多种物质均有贡献作用。本研究可为川卤卤汁标准化发展提供数据参考。To clarify the contribution of spices to the aroma of brine for Sichuan seasoning stew,key spices and their aroma contribution were analyzed through missing test,ingredient absence test,sensory evaluation,difference analysis and aroma activity value based on aroma contribution analysis model.The results showed that there were 93 volatile substances in brine of seasoning stew,and their relative contents ranged from 0.01μg/kg to 70.57μg/kg;36 important aroma compounds were identified,including 21 terpenoids,5 carbonyl compound,1 alcohols,2 esters,2 alkanes,3 phenols.The flavor formation of Sichuan seasoning stew was the result of interaction of major flavor compounds,key flavor compounds and flavor refining compounds.Sensory evaluation and volatile analysis showed that star anise,fennel,tangerine peel,Lingcao,nutmeg and shell ginger plays a prominent role in providing certain important aroma compounds for seasoning stew.Among them,trans-anethole,myrtenol,methyl salicylate and phenol attributed to star anise;phenol is related to fennel;Lingcao offered phenol and furfural to overall aroma;tangerine peel influenced the furfural content of seasoning stew;niutmeg and shell ginger have contributed variety of aromas to the seasoning stew.This study provides some reference for the standardization of Sichuan seasoning stew production.

关 键 词：川卤卤汁 挥发性风味成分 香辛料 风味贡献 

分 类 号：TS264.3[轻工技术与工程—发酵工程]