基于香气与滋味物质特征分析不同干燥方式美味牛肝菌的风味差异  

Difference in Flavor among Boletus edulis Dried by Different Drying Methods Analyzed in terms of Aroma and taste Substance Characteristics

作　　者：李为兰 杨豪 资璐熙 徐柠檬 郭磊[1] LI Weian;YANG Hao;ZI Luxi;XU Ningmeng;GUO Lei(College of Biological Science and Food engineering,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南昆明650224

出　　处：《食品科学》2024年第11期163-174,共12页Food Science

基　　金：国家自然科学基金地区科学基金项目(32260639);云南省科技厅农业联合专项(202101BD070001-054);云南省科技厅基础研究专项(202101At070042)。

摘　　要：为了解不同干燥方式美味牛肝菌干制品的风味与滋味特征,探究不同干制方法之间的风味差异,对热风干燥、真空冷冻干燥及真空干燥美味牛肝菌的挥发性风味物质与非挥发性滋味物质进行测定分析。气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)分别定性64、85种挥发性有机物;指纹图谱分析结果表明,不同干制方法处理组间存在较大差异,真空干燥组的差异特征最为显著;正交偏最小二乘判别分析从GC-IMS结果中筛选出17个差异特征标记物,GC-MS中筛选出22个,结合相对气味活度值进一步分析可知,1-辛烯-3-醇为关键挥发性有机物。非挥发性滋味物质分析结果表明,游离氨基酸与5’-核苷酸在热风干燥组中含量最大,分别为234.57 mg/g和27.870 mg/g;16种游离氨基酸中谷氨酸是呈鲜味的主要成分。综上,热风干燥更有利于美味牛肝菌中滋味物质的积累,真空干燥更利于风味物质的产生和积累。本研究表征3种干制方法的风味特征,可为新鲜美味牛肝菌采后干制加工工艺的选择提供参考。This study aimed to understand the flavor and taste characteristics of dried Boletus edulis products prepared by different drying methods and to explored the difference in flavor among the dried products.the volatile flavor substances and non-volatile taste substances of B.edulis dried by three different drying methods including hot air drying(HAD),vacuum freeze drying(VFD)and vacuum drying(VD)were measured and analyzed.totally 64 and 85 volatile organic compounds(VOCs)were identified by gas chromatography-ion mobility spectrometry(GC-IMS)and gas chromatography-mass spectrometry(GC-MS),respectively.the fingerprint analysis results showed large differences among the dried products,the most significant differential characteristics being found in the VD dried product.Orthogonal partial least squares-discriminate analysis(OpLS-DA)selected 17 and 22 differential characteristic markers based on the results of GC-IMS and GC-MS,respectively.Relative odor activity value(OAV)analysis showed that the key VOC was 1-octen-3-ol.the analysis of non-volatile taste substances indicated that the highest contents of both free amino acids(FAAs)and 5’-nucleotides were found in the HAD-dried product,which were 234.57 and 27.870 mg/g,respectively.Among the 16 free amino acids(FAAs),glutamic acid was the major contributor to umami taste.In summary,HAD is more conducive to the accumulation of taste substances in B.edulis,while VD results in a higher number and amount of flavor compounds.this study could provide a reference for the selection of a method for the postharvest drying of fresh B.edulis.

关 键 词：美味牛肝菌 干燥方式 挥发性有机物 指纹图谱 滋味物质 

分 类 号：TS201.1[轻工技术与工程—食品科学]