不同产地大闸蟹风味表征及风味骨架成分差异  

Flavor Characterization and Differences of Flavor Skeleton Components of Hairy Crabs from Different Origins

作　　者：于明光 陈明昭 宋焕禄[1] 朱建设 邱曹华 YU Mingguang;CHEN Mingzhao;SONG Huanlu;ZHU Jianshe;QIU Caohua(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;GERSTEL(Shanghai)Co.Ltd.,Shanghai 201206,China)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]哲斯泰(上海)贸易有限公司,上海201206

出　　处：《食品科学技术学报》2024年第5期135-147,共13页Journal of Food Science and Technology

摘　　要：大闸蟹以其鲜美的风味特点深受消费者喜爱。采用全二维气相色谱-嗅闻-质谱联用技术和液相色谱-二极管阵列检测器分析技术全面解析了不同产地大闸蟹中的风味物质,并结合主成分分析和正交偏最小二乘法判别分析探究了地域对大闸蟹风味骨架成分的影响。研究结果表明:在来自5种不同产地的大闸蟹中共鉴定出68种气味化合物和19种滋味化合物,其中包括21种醛类、17种醇类、9种酮类、5种酸类、4种含氮化合物、3种酯类、4种芳香族类、5种其他类化合物及16种氨基酸和3种核苷酸。通过准确定量、气味和滋味活度值评估,确定了大闸蟹的风味骨架成分(在所有样品中的气味活度值或滋味活度值均≥1),包含16种气味和6种滋味化合物。结果表明,(E)-2-己烯醛、(E)-2-癸烯醛、芳樟醇、壬醛、己醛和1-辛烯-3-醇等6种气味化合物及精氨酸、丙氨酸和甘氨酸等3种滋味化合物可作为区分不同产地大闸蟹的指标性风味化合物。Hairy crabs are popular among consumers for their fresh flavor characteristics.The comprehensive analysis of the characteristic flavor substances in hairy crabs from different origins using comprehensive two-dimensional gas chromatography-sniffing-mass spectrometry and liquid chromatography-diode array detector analysis techniques were presented,and the influence of region on the flavor skeleton components of hairy crabs was analyzed by combining principat component analysis and orthogonal partial least squcoes discriminant analysis.The results showed that 68 odor compounds and 19 taste compounds were identified in hairy crabs from five different origins,including 21 aldehydes,17 alcohols,9 ketones,5 acids,4 nitrogenous compounds,3 esters,4 aromatics,5 other odor compounds,16 amino acids and 3 nucleotides.Through accurate quantification and odor/taste activity value assessment,the flavor skeleton compounds(odor activity value or taste activity value≥1 in all samples)of hairy crab were identified,containing 16 odor and 6 taste compounds.In addition,6 odor compounds,including(E)-2-hexenal,(E)-2-decenal,linalool,nonanal,hexanal and 1-octen-3-ol,and three taste compounds,including arginine,alanine and glycine,could be used as indicator compounds to distinguish hairy crabs from different origins.

关 键 词：大闸蟹 气味成分 滋味成分 全二维气相色谱-嗅闻-质谱联用技术 指标性化合物 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]