郫县豆瓣酱香气成分与感官评价  

Aroma components and sensory evaluation of Pixian Douban sauce

作　　者：陈璟[1] 任田 赵子龙 郑成斌[2] CHEN Jing;REN Tian;ZHAO Zilong;ZHENG Chengbin(School of Environment and Food Engineering,Liuzhou Vocational and Technical College,Liuzhou,Guangxi 545006,China;School of Chemistry,Sichuan University,Chengdu,Sichuan 610065,China;School of Chemical Engineering,Northwestern University,Xi an,Shaanxi 710000,China)

机构地区：[1]柳州职业技术学院环境与食品工程学院,广西柳州545006 [2]四川大学化学学院,四川成都610065 [3]西北大学化工学院,陕西西安710000

出　　处：《食品与机械》2024年第4期34-39,共6页Food and Machinery

基　　金：教育部中西部高等学校青年骨干教师国内访问学者项目(编号:教师司函2022-15-240);柳州职业技术学院智能检测与大健康科研团队项目(编号:柳职院字2023-13-006)。

摘　　要：目的:探究不同品牌的郫县豆瓣酱香气差异,建立豆瓣酱的品质评估和质量控制方法。方法:以3种不同品牌的郫县豆瓣酱为研究对象,采用SPME和GC-MS技术对其进行香气成分提取与定性分析,并参考现行有效的团体标准,对3种郫县豆瓣酱进行感官评价。结果:品牌T、J、C郫县豆瓣酱中分别鉴定出57,90,70种挥发性风味物质,数据库分别识别出了46,70,60种;排除杂质峰和含量极低的碎片峰,品牌T、J、C的风味物质分别为32,47,43种。品牌J的感官评分最高,品牌T的次之,品牌C的最低。结合香气成分和含量分析,品牌J的3-甲基丁醛和2-甲基丁醛(均具有苹果气味,给人以愉悦的感觉)相对含量较其他两个品牌高,且仅在品牌C中检出了相对含量>3%的糠醛。结论:SPME-GC-MS技术联合感官评价分析可以区分不同品牌郫县豆瓣酱的香气成分。Objective:This study aimed to explore the aroma differences of Pixian bean paste from different brands and establish an analytical method for quality evaluation and quality control methods in Douban Sauce,based on solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)techniques along with sensory evaluation.Methods:Three different brands of Pixian Douban Sauce were selected as the research objects.SPME and GC-MS techniques were used to extract and qualitatively analyze the aroma components,and the sensory evaluation of the three types of Pixian Douban Sauce was conducted based on current effective group standards.Results:57,90,and 70 volatile flavor compounds were identified in brands T,J,and C Pixian Douban Sauce,and 46,70,and 60 were identified in the database.Excluding impurity peaks and extremely low content fragment peaks,the flavor substances of brands T,J,and C are 32,47,and 43,respectively.Brand J has the highest sensory rating,followed by brand T,and brand C has the lowest.Based on the analysis of aroma components and content,the relative content of 3-methylbutyraldehyde and 2-methylbutyraldehyde(both with apple aroma and a pleasant feeling)in brand J is higher than the other two brands,and only furfural with a relative content greater than 3%was detected in brand C.Conclusion:The combination of SPME-GC-MS technology and sensory evaluation analysis can distinguish the aroma components of different brands of Pixian Douban Sauce.

关 键 词：郫县豆瓣酱 挥发性风味物质 GC-MS 感官评价 

分 类 号：TS264.24[轻工技术与工程—发酵工程]