基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异  

Analysis of Differences in Flavor Characteristics among Different Grades of Stir-Fried Pixian Broad Bean Paste by SPME-GC-MS and GC-IMS

作　　者：张浩 顾思远 邓静[2] 周剑琴 唐英明 易宇文[2] ZHANG Hao;GU Siyuan;DENG Jing;ZHOU Jianqin;TANG Yingming;YI Yuwen(Culinary College,Sichuan Tourism University,Chengdu 610100,China;Culinary Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都610100

出　　处：《食品科学》2024年第7期172-181,共10页Food Science

基　　金：四川省自然科学基金项目(2022NSFSC0120);四川省教育厅研究中心项目(18TD0043);校级科研团队项目(21SCTUTG01);校级科研项目(2023SCTUZK83);烹饪科学重点实验室项目(PRKX201910);川菜发展中心项目(CC23Z03);校级重点项目(SCTUZD13);川菜人工智能重点实验室项目(CR23Y09)。

摘　　要：为研究不同等级郫县豆瓣煸炒后风味差异,采用固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)和GC-离子迁移谱(GC-ion mobility spectrometry,GCIMS)技术,使用主成分分析、正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA),结合气味活性值(odor activity value,OAV)确定关键化合物。结果表明:SPME-GC-MS鉴定出88种化合物,包含醛类15种、醇类11种、酯类17种、酮类13种、酸类5种、烯烃类5种、烷烃类6种、杂环类7种、苯酚类2种、醚类及其他化合物7种,其中34种为共有化合物;GC-IMS鉴定出57种化合物,并经OPLS-DA得到变量投影重要性值大于1的16种关键化合物;OAV结果表明,丁酸乙酯使特级豆瓣呈现苹果香,异戊醛带来麦芽香,异戊酸乙酯使一级豆瓣呈现果香,3-甲硫基丙醛带来烤土豆香和酱香,异丁酸乙酯使二级豆瓣呈现果香,异戊醛、异丁醛带来麦芽香,最终确定煸炒后豆瓣整体呈现果香、酒香、麦芽香、酸香、草香、可可香、杏仁香及酱香。研究结果可用于判定煸炒后豆瓣香气特征,并为感官定量描述法前期设计感官属性描述词汇提供参考依据。In order to identify the differences in flavor among different grades of stir-fried Pixian broad bean paste,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),GC-ion mobility spectrometry(GC-IMS),principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA)and odor activity value(OAV)were applied to determine the key flavor compounds.The results showed that SPME-GC-MS identified 88 volatile organic compounds(VOCs),including 15 aldehydes,11 alcohols,17 esters,13 ketones,5 acids,5 olefins,6 alkanes,7 heterocycles,2 phenols,7 ethers and other compounds.Among them,34 were common to all samples.A total of 57 compounds were identified by GC-IMS,and 16 key flavor compounds with variable importance in the projection(VIP)values>1 were identified by OPLS-DA.According to their OAV values,ethyl butyrate contributed to the apple-like aroma of super grade Pixian broad bean paste,and isovaleraldehyde contributed to its malty aroma;ethyl isovalerate contributed to the fruity aroma of first grade Pixian broad bean paste,and 3-methylthiopropionaldehyde was responsible for its roasted potato-like and soy sauce-like aroma;ethyl isbutyric acid contributed to the fruity aroma of second grade Pixian broad bean paste,and isovaleraldehyde and isobutyraldehyde were responsible for its malty aroma.Finally,it was determined that the overall aroma characteristics of stir-fried Pixian broad bean paste were fruity,wine-like,malty,sour,herbaceous,cocoa-like,almond-like and soy sauce-like.These results can serve as references for determining the aroma characteristics of stir-fried Pixian bean paste in the future,and provide a basis for the early design of sensory descriptors for quantitative descriptive analysis.

关 键 词：郫县豆瓣 煸炒 固相微萃取-气相色谱-质谱联用 气相色谱-离子迁移谱 风味化合物 

分 类 号：TS207.3[轻工技术与工程—食品科学]