电子舌分析和感官评价在游离氨基酸对中华绒螯蟹整体滋味贡献评价中的研究

通过对中华绒螯蟹中游离氨基酸的检测分析、氨基酸的滋味活度值的计算、9种游离氨基酸不同浓度下的滋味和感知强度的感官分析,结果表明,蟹肉中TAV>1的游离氨基酸类型有Arg、Ala、Gly、Met、Glu、Pro、His和Val对蟹肉整体滋味有贡献,其中Arg和Pro在低浓度下呈现甜味,在高浓度下呈现苦味,Ala和His可接受的阈值倍数范围较广,Glu和Pro可接受的阈值倍数范围较窄。对蟹肉游离氨基酸的模拟液进行去除实验和逐一添加实验的电子舌检测结果显示,Ala、Gly和Met是影响蟹肉滋味的重要氨基酸类型。 

Study on the contribution of free amino acid composition to the Chinese mitten crab taste by sensory evaluation and the electronic tongue

The detection of free amino acids, calculation of TAV and sensory evaluation of taste type and intensity of nine higher content amino acids were analyzed in this paper. The results showed that the amino acids Arg, Ala, Gly, Met, Glu, Pro, His and Val which TAV were more than 1 may contribute to the crab taste. Among them, Arg and Pro present sweetness in low concentration and bitterness in high concentration. Ala and His had wide endurable range of concentration, but Glu and Pro had less endurable range of concentration. Simulated amino solutions of the removal and addition experiment were detected by the electronic tongue, and the results showed that Ala, Gly and Met were more important for the taste of crab meat.