传统与商品郫县豆瓣酱挥发性成分的比较分析

Comparison of Volatile Compounds in Traditional and Commercial Pixian Broad-bean Sauce by HS-SPME-GC-MS and Electronic Nose

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。

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.