基于电子鼻和气相色谱-离子迁移谱技术分析香辛料对鱼香酱汁风味的影响  

Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology

作　　者：张浩 高天珑 易宇文[1] 蔡雪梅 邓静[1] 唐英明 顾思远 乔明锋[1] ZHANG Hao;GAO Tianlong;YI Yuwen;CAI Xuemei;DENG Jing;TANG Yingming;GU Siyuan;QIAO Mingfeng(Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Sichuan Cuisine Artificial Intelligence,Chengdu 610100,China;Culinary College,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,四川成都610100 [2]川菜人工智能重点实验室,四川成都610100 [3]四川旅游学院烹饪学院,四川成都610100

出　　处：《食品工业科技》2025年第9期264-274,共11页Science and Technology of Food Industry

基　　金：四川省科技计划资助(2023ZYD0079);川菜工业化四川省高等学校工程研究中心重点研究课题(GCZX22-21);川菜人工智能重点实验室(CR23Y08&CR23Z25);达州市重点实验室开放基金(DWSJ2308)。

摘　　要：为探究香辛料对鱼香酱汁的影响,通过缺失实验揭示姜、葱、蒜、泡辣椒对风味的影响,采用感官定量描述法(quantitative descriptive analysis,QDA)、气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术、电子鼻(electronic nose,E-nose)分析化合物变化。感官分析与电子鼻检测结果均发现:缺失葱会打破鱼香风味的呈味均衡,对风味影响最大;缺失泡辣椒会降低辣味刺激和鲜味,对风味有影响,但整体相似度依然较高;缺失姜对均衡风味呈现影响最小;缺失大蒜对咸味有增强作用。GC-IMS共检出91种化合物,包括醛类26种,醇类18种,酮类13种,酯类8种,烷烃8种,含硫、醚类7种,酸类1种,杂环类10种;研究发现缺失小葱样品组烷烃类从参照组11.06%下降到5.41%,表明缺失小葱对风味影响最大;缺失泡辣椒的样品组醛类从19.89%增加到26.12%,醇类从9.41%增加到15.06%。研究认为醛类、醇类所赋予的脂香味是影响鱼香酱汁风味的主要因素。研究结果对鱼香酱汁工业化开发提供理论依据和指导作用。To identify the effects of spices on the flavor formation of Yu-Shiang sauce,this study conducted a previously unexplored experiment examining the impacts of ginger,scallions,garlic,and pickled chili on flavor,quantitative descriptive analysis(QDA),gas chromatography-ion mobility spectroscopy(GC-IMS)technology,and electronic nose(Enose)were used to analyze the compound changes.The results of sensory analysis and the electronic nose test showed that the deletion scallions disrupted the balance of fish flavor and had the greatest impact on flavor.Deletion pickled chili peppers reduced the spiciness and freshness,had effect on the flavor,but the overall similarity remained high.The lack of ginger had the least impact on the balanced flavor presentation.Deletion garlic had an enhancing effect on saltiness.GC-IMS result showed that 91 kinds of volatile compounds,including 26 kinds of aldehydes,18 kinds of alcohols,13 kinds of ketones,8 kinds of esters,8 kinds of alkanes,5 kinds of sulphur-containing compounds,2 kinds of ethers,1 kind of acid,10 kinds of heterocyclic compounds.The study found that the alkanes of the sample group with missing scallions decreased from 11.06%to 5.41%in the reference group,indicating that the missing scallions had the greatest impact on fish flavor.The aldehydes of sample group with missing pickled chili increased from 19.89%to 26.12%and alcohols significantly increased from 9.41%to 15.06%.This research was concluded that the lipid flavor came from aldehydes and alcohols was the main factor affected the flavor of Yu-Shiang sauce.The research results provide theoretical basis and guidance for the industrial development of Yu-Shiang sauce.

关 键 词：鱼香酱汁 香辛料 感官定量描述 气相色谱-离子迁移谱技术 风味 

分 类 号：TS207.3[轻工技术与工程—食品科学]