干制双孢蘑菇香气化合物分析及其对咸味感知的增强作用  

Characterization of the Key Aroma Compounds in Dry Agaricus bisporus and Their Effects on Saltiness Perception Enhancement

作　　者：王文倩 高雅[1] 王子强 章慧莺[1] 陈海涛[1] 王书奇 Wang Wenqian;Gao Ya;Wang Ziqiang;Zhang Huiying;Chen Haitao;Wang Shuqi(Beijing Key Laboratory of Flavor Chemistry,School of Light Industry,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]北京工商大学轻工科学技术学院北京市食品风味化学重点实验室,北京100048

出　　处：《中国食品学报》2024年第4期315-326,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32001823)。

摘　　要：气味诱导的味觉增强作用被认为是提升低盐食品咸味感知的一种有效途径。本研究通过溶剂辅助蒸发萃取、气相色谱-质谱、气相色谱-嗅闻、香气提取物稀释分析、气味活度值计算等方法对干制双孢蘑菇中的香气化合物进行鉴定,使用气相色谱-嗅闻关联滋味分析对其中与咸味感知相关的化合物进行筛选,进一步通过成对比较检验、气味诱导咸感增强值计算等感官评价方法探究香气化合物对咸味感知的增强作用。结果表明,从干制双孢蘑菇中共检出47种香气化合物,其中气味活度值大于1的物质有18种,被认为是干制双孢蘑菇的关键香气化合物。结合气相色谱-嗅闻关联滋味分析结果,初步筛选得到干制双孢蘑菇关键香气成分中与咸味感知相关的化合物有6种。感官评价结果表明:一定浓度的对甲基苯酚、2-甲基四氢呋喃-3-酮、1-戊醇及1-辛烯-3-醇可以显著增强0.3%NaCl溶液的咸味感知。本研究可为基于香气-味觉相互作用提升低盐食品咸味感知提供参考。Odor-induced taste enhancement is considered to be an effective way to enhance the perception of saltiness in low-salt food system.In this study,the key aroma compounds in dry Agaricus bisporus were characterized by solvent-assisted flavor extraction,gas chromatography-mass spectrometry,gas chromatography-olfactometry,aroma extract dilution analysis and odor activity value(OAV)calculation.The odorants associated with saltiness perception were selected using gas chromatography-olfactometry/associated taste(GC-O/AT),and their potential effects on perceived salty taste were verified by sensory analyses of 2-alternative forced-choice and odor-induced saltiness enhancement value.The results showed that a total of 47 aroma compounds were identified in the mushroom sample,18 of which were characterized as key aroma compounds with OAV greater than 1.By GC-O/AT,6 compounds related to saltiness perception were preliminarily screened from the key aroma-active compounds in dry Agaricus bisporus.Sensory experiments suggested that odorants including p-cresol,2-methyltetrahydrofuran-3-one,1-pentanol,and 1-octen-3-ol of certain concentrations could enhance the saltiness perception significantly.The research could provide a reference for increasing saltiness perception of low-salt foods by aroma-taste interaction.

关 键 词：干制双孢蘑菇 关键香气化合物 气味诱导咸感增强 气相色谱-嗅闻关联滋味分析 气味活度值 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]