为探究紫苏和姜汁作为去腥剂对烤武昌鱼的风味影响，该实验选用紫苏精油和姜汁腌制武昌鱼后经烤箱加工制成样品，通过电子鼻、电子舌等仪器以及对挥发性风味成分、游离氨基酸、呈味核苷酸的检测对其风味物质进行了研究分析。结果表明紫苏精油和姜汁的腌制可以使烤武昌鱼在色泽、气味和滋味上均呈现较大差异。与对照组相比，紫苏精油和姜汁可以减少腥味物质的形成，并产生掩盖腥味的物质，其中1-辛烯-3-醇含量减少为0.74 ng/g，α-松油醇、芳樟醇、莰烯、β-蒎烯等香料物质的增加，从而使得武昌鱼的风味更丰富。紫苏&姜汁组的烤武昌鱼的鲜味物质GMP的含量高达87.75 mg/g，苦味物质HxR的含量低至为4.49 mg/g，且苦味氨基酸含量远低于其他组，同时其EUC（味精当量）含量最高为224.83 g MSG/100 g。综上所述，紫苏精油和姜汁可以改善烤武昌鱼的风味和滋味。

In order to explore the effects of perilla and ginger juice as defishy agents on the flavor of grilled Wuchang fish, in this experiment, perilla essential oil and ginger juice were used to marinate Wuchang fish before being processed into samples with oven. The flavor substances were studied and analyzed through the examinations by instruments like electronic nose and electronic tongue, as well as the determination of volatile flavor components, free amino acids and flavor-active nucleotides. The results showed that the marinating with perilla essential oil and ginger juice could make the color, smell and taste of the grilled Wuchang fish showing great differences. Compared with the control group, perilla essential oil and ginger juice could reduce the formation of fishy odor substances and produce substances that could mask the fishy flavor, among which, the content of 1-octen-3-ol was reduced to 0.74 ng/g, and the contents of α-terpineol, linalool, campene, β-pinene and other spice substances increased, thereby making the flavor of the grilled Wuchang fish richer. The perilla & ginger juice grilled fish group had a content of the umami substance, GMP, as high as 87.75 mg/g, and a content of the bitter substance, HxR, as low as 4.49 mg/g, with its content of bitter amino acids being much lower than that of the other groups, and its EUC (monosodium glutamate equivalent) content being the highest (224.83 g•MSG/100 g). In summary, perilla essential oil and ginger juice can improve the flavor and taste of grilled Wuchang fish.

国家重点研发计划项目（2022YFD2100904）；武汉工程大学研究生教育创新基金项目资助（CX2022559）；湖北省农业科技创新中心2020 年重大科技研发专项（2020-620-000-002-03）