电子鼻结合GC-IMS鉴别不同干燥方式的膳食虾肉复合果蔬棒风味变化

目的 探究真空冷冻干燥及热风干燥处理膳食虾肉复合果蔬棒的风味变化。方法 采用电子鼻定性分析两种干燥方式下的复合果蔬棒的区别，并利结合气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)定量分析两种干燥方式样品的区别。结果 通过电子鼻数据结果分析新鲜样品与两种干燥方式获得的样品存在明显区别，并通过GC-IMS结果检测得到62种挥发性风味物质。其中在经过热风干燥的膳食虾肉复合果蔬棒中正丁醇、苯甲醇、3-呋喃甲醇等醇类；多数的酯类和醛类化合物含量增加。酸类和吡嗪类化合物含量减少。结论 经过冷冻干燥后的样品在保持原有样品的形态颜色等优于冷冻干燥，从电子鼻以及GC-IMS的结果获得热风干燥的愉快型风味物质含量增加，本研究结果可作为今后膳食虾肉复合果蔬棒以及类似相关的复合产品的深加工方式选择和开发提供理论依据。

Flavour changes of dietary shrimp composite fruit and vegetable sticks with different drying methods identified by electronic nose combined with GC-IMS

Objective To investigate the changes in flavour of composite fruit and vegetable sticks with dietary shrimp meat in vacuum freeze drying and hot air drying treatments. Methods An electronic nose was used to qualitatively analyse the differences between the composite fruit and vegetable sticks under the two drying methods, and to quantitatively analyse the differences between the samples under the two drying methods by gas chromatography-ion mobility spectrometry (GC-IMS). Results Significant differences between fresh samples and samples obtained by both drying methods were analysed by electronic nose data results and 62 volatile flavour substances were obtained by GC-IMS results. Among them, alcohols such as n-butanol, benzyl alcohol, 3-furanmethanol; most of the esters and aldehydes were increased in the dietary shrimp meat composite fruit and vegetable bars dried by hot air. Acids and pyrazines decreased. Conclusion After freeze-drying, the samples were better than freeze-drying in maintaining the morphology and colour of the original samples, and the content of pleasant flavour substances increased in hot-air drying obtained from the results of the electronic nose and GC-IMS, and the results of this study can be used as a theoretical basis for selecting and developing the deep-processing method of dietary shrimp composite fruit and vegetable sticks and similar related composite products in the future.