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| 基于GC-MS、智鼻、智舌评价川味火锅调料的风味特征 | |
| 引用本文： | 夏亚男,赵赟,王俊林,李金桩,双全. 基于GC-MS、智鼻、智舌评价川味火锅调料的风味特征[J]. 食品科技, 2021, 0(3): 267-275 |
| 作者姓名： | 夏亚男 赵赟 王俊林 李金桩 双全 |
| 作者单位： | 内蒙古农业大学食品科学与工程学院;邯郸职业技术学院食品与生物工程系;内蒙古红太阳食品有限公司 |
| 基金项目： | 内蒙古科技创新引导奖励资金项目(KCBJ2018011);内蒙古“草原英才”创业团队项目(T12019071920974);内蒙古农业大学博士启动项目(NDYB2018-45)。 |
| 摘 要： | 为研发高品质川味火锅调料,基于GC-MS、电子鼻、电子舌技术探究4种川味火锅调料的关键风味化合物.结果 表明,4种川味火锅调料共检测到风味物质162种,其中醛酮类30种、萜烯类28种、醇类25种、酯类18种、酚类17种、酸类10种.名扬样品风味最浓郁.4种川味火锅调料的共有贡献成分有β-月桂烯、2,4-癸二烯醛、D-柠... |
| 关 键 词： | 川味火锅调料 风味物质 气相色谱-质谱联用技术 电子鼻 电子舌 |
Evaluation of Flavor Characteristics of Sichuan Hotpot Condiments by GC-MS,Electronic Nose and Electronic Tongue |
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| XIA Yanan,ZHAO Yun,WANG Junlin,LI Jinzhuang,SHUANG Quan. Evaluation of Flavor Characteristics of Sichuan Hotpot Condiments by GC-MS,Electronic Nose and Electronic Tongue[J]. Food Science and Technology, 2021, 0(3): 267-275 | |
| Authors: | XIA Yanan ZHAO Yun WANG Junlin LI Jinzhuang SHUANG Quan |
| Affiliation: | (School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;Depatment of Food and Bioengieering,Handan Polytechnic College,Handan 056000,China;Inner Mongolia Red Sun Food Co.,LTD.,Hohhot 011700,China) |
| Abstract: | In order to develop high-quality Sichuan-style hotpot seasonings,the key flavor compounds of four kinds of Sichuan hotpot seasonings was explored based on GC-MS,electronic nose and electronic tongue technology.The results showed that 162 kinds of flavor compounds were found,including 30 aldehydes,28 terpenes,25 alcohols,18 esters,17 phenols and 10 acids.Mingyang sample has the strongest flavor.The common contributing compounds of the four kinds of Sichuan hotpot seasonings were β-laurene,2,4-decadienal,D-limonene,citral,2-acetyl-pyrrole,phenylethanol,and phenyleethyl acetate.The electronic tongue results showed that salty is the most obvious taste,followed by umami,which constitutes the important taste of the hotpot seasonings.The electronic nose results showed that terpenes and inorganic sulfides,nitrogen oxides,methyl groups,alcohols and aromatic compounds had great influence on the odour of Sichuan hotpot seasonings.The samples of Haidilao,Red 99 and Red Sun were similar in taste,while red 99 was similar to Mingyang samples in smell. |
| Keywords: | Sichuan hotpot seasoning flavor substance gas chromatography-mass spectrometry electronic nose electronic tongue |
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