L-丙氨酸对鱼露风味的影响

为研究L-丙氨酸对鱼露风味的影响,利用感官评价的方法评估L-丙氨酸在改善鱼露口感和腥臭气味方面的作用,并采用顶空固相微萃取-气相色谱质谱联用技术(HS-SPME-GC-MS)分析L-丙氨酸对鱼露挥发性化合物组成的影响。结果表明,添加适量L-丙氨酸(0.5%~2.0%)能够对鱼露起到增甜、提鲜及减缓腥臭气味的作用,并可以减少鱼露挥发性物质中含硫化合物的相对含量,从而在一定程度上减弱其腥臭味,提升鱼露的整体风味品质。该研究可为L-丙氨酸在改善一些海鲜产品的风味品质方面提供有益的借鉴。

Effect of L-Alanine on the Flavor of Fish Sauce

In order to study the influence of L-alanine on the flavor of fish sauce,evaluation of the effect of L-alanine on improving the taste and decreasing the stench smell of fish sauce by means of sensory evaluation. Changes in the volatile flavor compounds of fish sauce treated with L-alanine were analyzed by headspace solid phase microextraction(HS-SPME)coupled to gas chromatography-mass spectrometry(GC-MS). The results showed that the addition of L-alanine(0.5%~2.0%)could increase the sweetness,improve the delicacy and decreased the stench smell of fish sauce. Moreover,the analysis indicated that the addition of L-alanine could decrease the volatilization of sulfur compounds to a certain extent,thus reducing its unpleasant smell and improving the flavor of fish sauce. This study would provide a useful reference for L-alanine on improving the flavor quality of some seafood.