摘要:
本研究以红酸汤作为研究对象,采用感官评价、电子鼻和气相离子迁移谱技术对严重瓮臭、轻微瓮臭和正常红酸汤样品的风味差异进行分析。结果显示:经感官评价及电子鼻的主成分、线性判别分析后发现3种红酸汤风味差异较大,瓮臭是导致差异出现的主要原因。采用气相离子迁移谱技术,从3种酸汤中共检测到确切的顶空风味组分64种,包括酸(6种)、醇(14种)、醛(8种)、酯(19种)、酮(8种)、吡嗪(3种)、单萜(2种)、醚(2种)、硫化物(2种)等9类化合物。其中,丁酸、戊酸、2-甲基丙酸和己醛、苯甲醛在瓮臭味酸汤(Y1)中的离子峰体积分别为20515.80、1860.73、2413.18、6274.68和668.61,显著区别于其他2种酸汤样品(Y2和Y3),可能是导致瓮臭味样品与其他酸汤样品风味差异的原因。
关键词:
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红酸汤
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瓮臭味
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电子鼻
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气相迁移谱
Abstract:
Red sour soup was used as the research object in the study. Sensory evaluation, electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS) were used to analyze the difference of flavor between serious, slight and normal samples. The results showed that there were significant differences among the three kinds of red sour soup by sensory evaluation, principal components and linear discriminant analysis of electronic nose, and urn odor was the main reason for the differences. A total of 64 flavor components were detected and identified in three sour soups. The identified compounds include 9 components such as acids (6), alcohols (14), aldehydes (8), esters (19), ketones (8), pyrazines (3), monoterpenes (2), ethers (2), sulfides (2). Among them, the ion peak volume of butyric acid, valeric acid, 2-methylpropionic acid, hexanal and benzaldehyde were 20515.80, 1860.73, 2413.18, 6274.68 and 668.61 respectively in the urn odor sample (Y1), which were significantly different from the other two soup samples (Y2 and Y3) and which might be the cause of the flavor difference between the urn odor sample and other sour soup samples.
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