蒜香烧烤酱配方优化及挥发性风味成分分析

为优化蒜香味烧烤酱,采用感官评价,结合单因素试验、正交试验探究糖粉、孜然粉、辣椒粉、大蒜粉在蒜香烧烤酱中的最适添加量,结果表明:在蒜香烧烤酱中的最适添加量为糖粉3g,孜然粉8g,辣椒粉6g,大蒜粉25g。采用GC-MS对蒜香烧烤酱的特征风味成分进行了分析,结果表明:蒜香烧烤酱中挥发性成分共30种,包括醇类2种、醛类11种、烃类9种、醚类3种、含硫化合物2种、其他化合物3种。醚类物质和含硫化合物对蒜香烧烤酱特征风味的形成具有重要意义,可能是蒜香烧烤酱的特征风味物质。研究结果为蒜香烧烤酱的工业化生产提供了一定的参考。

Optimization of Formula and Analysis of Volatile Flavor Components of Garlic Barbecue Sauce

In this study,the seasoning formula for garlic barbecue sauce consisting of sugar powder,cumin powder,chili powder,garlic powder is optimized by single factor test combined with orthogonal array design.Based on the sensory evaluation,the optimal seasoning formula is composed of sugar powder 3 g,cumin powder 8 g,chili powder 6 g and garlic powder 25 g.The volatile flavor components of garlic barbecue sauce are analyzed by GC-MS.30 kinds of volatile flavor components are detected,which are 2 kinds of alcohols,11 kinds of aldehydes,9 kinds of hydrocarbons,3 kinds of ethers,2 kinds of sulfur-containing components,3 kinds of other components.Ethers and sulfur-containing components are important for the formation of characteristic flavor of garlic barbecue sauce,which may be the characteristic flavor substances of garlic barbecue sauce.The research results have provided a certain reference for the industrial production of garlic barbecue sauce.