本文以蓝蛤蒸煮液和酶解液为研究对象，对两种调味基料的游离氨基酸进行了呈味特性分析，并评价了其对花蛤酱的风味改善效果。结果表明：蓝蛤酶解液中的总游离氨基酸（11685 mg/100 mL）明显高于蓝蛤蒸煮液（2498 mg/100 mL），且蓝蛤酶解液和蓝蛤蒸煮液中呈鲜味特性的氨基酸含量分别为1650 mg/100 mL和697 mg/100 mL，由此可知酶解液中呈味氨基酸的滋味贡献度要大于蒸煮液。电子鼻传感器对各组样品的响应值存在差异，其中传感器W5S（对氮氧化合物灵敏）的响应值最大，利用线性判别法可完全将各组样品区分开。气相色谱-质谱结果表明3组花蛤酱样品中共鉴定出挥发性风味物质47种，其中主要的风味物质是醛类和醇类物质，添加蒸煮液组（CG）、添加酶解液组（HG）和空白组（BG）的醛类化合物相对含量分别为31.73%、32.39%和18.48%，而醇类化合物的相对含量分别为12.90%、15.43%和11.16%。综上分析可知，蓝蛤酶解液中呈味氨基酸含量丰富，并可丰富和提升食品的风味品质，具有作为新型天然调味料的开发潜力。

In this work, the flavor characteristics of free amino acids in the cooking liquid and enzymatic hydrolysate of Aloididae aloidi were studied, and the improvement effect of clam sauce on their flavor was evaluated. The results showed that the total free amino acid in enzymatic hydrolysate of Aloididae aloidi was significantly higher than that of cooking liquid (11685 mg/100 mL vs 2498 mg/100 mL). Moreover, the umami amino acid in enzymatic hydrolysate of Aloididae aloidi and the cooking liquid was 1650 mg/ 100 mL and 696 mg/ 100 mL, respectively. Thus, the flavor contribution of delicious amino acids in enzymatic hydrolysate was greater than that of cooking liquid. The electronic nose sensor had the difference response to each sample, among them, the sensor W5S (sensitive to nitrogen and oxygen compounds) had the largest response value, and the linear discriminant analysis could be used to distinguish each sample completely. The results of gas chromatography-mass spectrometry showed that 47 kinds (mainly aldehydes and alcohols) of volatile flavor substances were identified in 3 clam sauce groups. The relative contents of aldehyde compounds in the cooking liquid group (CG), enzymatic hydrolysate group (HG) and blank group (BG) were 31.73%, 32.39% and 18.48%, espectively. The relative contents of alcohols were 12.90%, 15.43% and 11.16%, respectively. In conclusion, the enzymatic hydrolysate of Aloididae aloidi can effectively enrich and promote the flavor of food, and have the potential to be a new type of natural seasoning.

国家重点研发计划项目（2018YFD0400603）；辽宁省教育厅自然科学项目（LF2017008）；辽宁食品产业校企联盟校企合作科研项目（2018LNSPLM0103）