[关键词]
[摘要]
以四川3种郫县传统豆瓣酱和某知名商品豆瓣酱为研究对象,采用电子鼻与顶空固相微萃取-气质联用技术,并结合感官评价对上述两类郫县豆瓣酱风味成分进行分析。结果表明:电子鼻能将传统与商品豆瓣酱区分开,最佳传感器组合为S1S4S7;4种豆瓣酱共鉴定出了53种成分,其中传统与商品郫县豆瓣酱共有的成分为18种,占总检出化合物的33.96%,含量较高的挥发性物质有4-乙基-2-甲氧基苯酚、苯乙醇、苯甲醛、苯乙醛、水杨酸甲酯等;商品豆瓣酱独有的成分主要来源于所加香料,3种传统豆瓣酱之间不完全共有的挥发性成分为24种,主要是醇类、酯类及烷烃类,结合电子鼻和感官分析,这些成分对郫县豆瓣酱的风味贡献不大,传统与商品豆瓣酱在酱香程度等方面差异不大,但在色泽方面有较大差异,这可能是由于发酵时间不同引起。
[Key word]
[Abstract]
The different volatile components of three traditional naturally fermented and one known commercial Pixian Broad-bean sauces were evaluated and compared using HS-SPME-GC-MS and electronic nose. The results showed that e-nose could distinguish traditional and commercial Pixian broad-bean sauce. A total of 53 volatile components were identified by HS-SPME-GC-MS in four kinds of Broad-bean sauce, 18 of which mainly consised of 4-ethyl-2-methoxy-Phenol, phenylethyl alcohol, benzaldehyde, benzeneacetaldehyde, 2-hydroxy-methyl benzoic acid ester. The unique commercial broad-bean sauce volatile components were chiefly from the added spices. 24 volatile components were incompletely shared in three kinds of traditional broad-bean sauce, including alcohols, esters and alkanes, which might be little useful for Pixian Broad-bean sauce flavor. Sensory analysis also indicated that there were little difference except for color in traditional and commercial Pixian Broad-bean sauce, due to different fermentation time.
[中图分类号]
[基金项目]
四川省农业科学院青年基金项目(2012QNJJ-024);国家自然科学基金资助项目(2013KXJJ-026);国家自然科学基金项目(31201192);四川省财政基因工程专项资金项目(2011JYGC12-037);“十二五”国家科技支撑计划项目(2012BAD37B09);四川省农业科学院“青年科研骨干培养”项目