基于电子鼻、气质联用技术结合化学计量学评价不同品牌鱼香肉丝气味差异  

Evaluation of Odor Differences of Different Brands of Fish-Flavored Shredded Pork Based on Electronic Nose,Gas Chromatography-Mass Spectrometry Combined with Chemometrics

作　　者：乔明锋[1] 易宇文[1] 胡金祥 何莲[1,3] 蔡雪梅 邓静 王林[2] 杜菊苹 QIAO Ming-feng;YI Yu-wen;HU Jin-xiang;HE Lian;CAI Xue-mei;DENG Jing;WANG Lin;DU Ju-ping(Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;College of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100 [2]四川旅游学院烹饪学院,成都610100 [3]四川旅游学院食品学院,成都610100

出　　处：《中国调味品》2025年第2期209-219,共11页China Condiment

基　　金：四川省科技计划资助项目(2023ZYD0079,2023ZHCG0078,2019YJ0344);四川省高校科研创新团队建设计划项目(18TD0043);四川旅游学院科技创新团队项目(21SCTUTG01);四川旅游学院高水平培育专项项目(2022PY02);烹饪科学四川省高等学校重点实验室项目(PRKX201907,PRKX2023Z07);肉类加工四川省重点实验室项目(19-R-20);川菜工业化四川省高等学校工程研究中心项目(GCZX22-33);四川旅游学院校级科研项目(2023SCTUZD12,SCTUZD13);川菜发展研究中心项目(CC21Z07,CC23Z03);川菜人工智能四川省哲学社会科学重点实验室开放基金项目(CR23Y08);“多维数据感知与智能信息处理”达州市重点实验室开放基金项目(DWSJ2308);四川旅游学院大学生创新创业项目(202302075)。

摘　　要：为探究不同地域、品牌的鱼香调料制备的鱼香肉丝挥发性物质的差异,试验采用电子鼻、捕集阱顶空-气质联用仪(trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合维恩图、气味活度值(odor activity value,OAV)和正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)分析不同地域、品牌鱼香调料制备的鱼香肉丝挥发性物质的差异。电子鼻结合主成分分析显示,4个样品的整体气味轮廓存在明显差异。GC-MS分析表明,4个样品分别鉴定出48,46,69,55种挥发性物质,相对含量分别为85.01%、85.63%、95.30%和84.30%。二甲基二硫醚、二甲基三硫、正己醛、庚醛、正辛醛、正己醇、桉叶醇、二甲基四硫醚、乙酸异戊酯、异戊醇、异戊醛对样品的气味形成有重要贡献。E-2-庚烯醛、戊醇、乙酸丁酯、戊醛、反-2-辛烯醛、二甲基四硫醚、松油烯、(-)-莰烯是样品特征风味物质。配料差异可能是导致不同地域、品牌鱼香调料制备的鱼香肉丝挥发性物质差异的主要原因。In order to explore the differences of volatile substances of fish-flavored shredded pork prepared with fish-flavored seasonings from different regions and brands,in this test,electronic nose,trap head space-gas chromatography-mass spectrometry(HS-Trap-GC-MS)combined with Venn diagram,odor activity value(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)are used to analyze the differences of volatile substances of fish-flavored shredded pork prepared with fish-flavored seasonings from different regions and brands.The results of electronic nose combined with principal component analysis show that there are significant differences in overall odor profiles among four samples.GC-MS analysis shows that 48,46,69,55 kinds of volatile substances are identified in the four samples respectively,with the relative content of 85.01%,85.63%,95.30%and 84.30%respectively.Dimethyl disulfide,dimethyl trisulfide,n-hexanal,heptanal,n-octanal,n-hexanol,eucalyptol,dimethyl tetrasulphide,isoamyl acetate,isopentanol and isoamylaldehyde have important contribution to the aroma formation of samples.E-2-Heptenal,pentanol,butyl acetate,pentanal,trans-2-octenal,dimethyl tetrasulphide,terpinene and(-)-camphene are characteristic flavor substances of samples.The differences in ingredients may be the main reason for the differences of volatile substances of fish-flavored shredded pork prepared with fish-flavored seasonings from different regions and brands.

关 键 词：鱼香肉丝 品牌 气质联用技术 电子鼻 正交偏最小二乘法判别分析 气味活度值 

分 类 号：TS201.2[轻工技术与工程—食品科学]