感官评价联合GC-MS与OPLS-DA解析加热温度对椒麻鸡赋味汤料呈香品质影响规律  

Effect of Heating Temperature on the Flavor Quality of Xinjiang Spicy Chicken Seasoning Sauce Investigated by Sensory Evaluation Combined with GC-MS and OPLS-DA

作　　者：马雪莲 王鹏 耿敬章[2] 田洪磊 颜海燕[3] 何婉莺 詹萍 MA Xueian;WANG Peng;GENG Jingzhang;TIAN Hongei;YAN Haiyan;HE Wanying;ZHAN Ping(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;School of Food Science and Technology,Shihezi University,Shihezi 832000,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]陕西理工大学生物科学与工程学院,陕西汉中723001 [3]石河子大学食品学院,新疆石河子832000

出　　处：《食品科学》2024年第17期127-134,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31960510)。

摘　　要：为探究不同加热温度对椒麻鸡赋味汤料呈香物质组成及感官属性强度的影响规律,采用描述性感官评价及顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用技术分析未加热及100、150℃加热的椒麻鸡赋味汤料的挥发性成分,定量对比感官属性强度,并利用正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)和变量投影重要性筛选验证不同加热温度的椒麻鸡赋味汤料的关键差异物质。结果表明:加热温度显著改变了椒麻鸡赋味汤料的感官特性,基于GC-MS对椒麻鸡赋味汤料的定性定量分析,检测到烃类、醛类、酯类、醇类、酮类和其他类共6类挥发性物质,并通过OPLS-DA筛选出椒麻鸡赋味汤料中受加热温度影响显著的16种关键呈香差异物质,分别是桉叶油醇、萜品油烯、α-松油醇等萜烯类、醛类和醇类物质。随温度升高,萜烯类(如柠檬烯、罗勒烯等)含量呈现先升高后下降的趋势,与椒麻鸡赋味汤料的清香味和鲜麻味呈正相关;而己醛、E-2-辛烯醛等醛类物质显著增加从而产生脂肪味和金属味等令人不愉快的气味。本研究明确了温度是椒麻鸡赋味汤料产业化加工中定向调控风味品质的关键因素之一,结果也为椒麻鸡赋味汤料呈香品质定向优化和工艺改良提供了基础的理论依据。In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce,descriptive sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to analyze the volatile components of the seasoning sauces without heating and heated at 100 and 150℃,and their sensory attribute intensities were quantitatively compared.In addition,orthogonal partial least squares-discriminant analysis(OPLS-DA)and variable importance in projection(VIP)values were used to select and verify the key differential substances among the sauces with different heat treatments.The results showed that different heating temperatures significantly affected the sensory characteristics of Xinjiang spicy chicken seasoning sauce.By GC-MS,6 volatile substances including hydrocarbons,aldehydes,esters,alcohols,ketones and others were detected,and 16 key differential flavor substances which were significantly affected by heating temperature were selected by OPLS-DA,including terpenes(eucalyptol,terpinolene andα-pinacol),aldehydes and alcohols.With the increase in heating temperature,the contents of terpenes(such as limonene and basil)increased first and then decreased,which were positively correlated with the fresh aroma and tongue-numbing taste of Xinjiang spicy chicken seasoning sauce.However,the contents of aldehydes such as hexanal and(E)-2-octenal significantly increased,resulting in unpleasant off-flavors such as fatty and metallic odors.The above results show that temperature is one of the key factors in the directional control of flavor quality in the industrial processing of Xinjiang spicy chicken seasoning sauce.The findings of the present study provide a basic theoretical basis for the directional optimization of flavor quality and process improvement in the production of Xinjiang spicy chicken seasoning sauce.

关 键 词：椒麻鸡赋味汤料 加热温度 顶空固相微萃取-气相色谱-质谱 挥发性风味物质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]