基于QDA和GC-IMS结合分析不同等级郫县豆瓣煸炒后风味特征变化

Analysis of the Effect of Different Grades of Pi Xian Douban Stir Fried Flavor Characteristics Based on QDA and GC-IMS

摘要:

为辨别郫县豆瓣(特级、一级、二级)煸炒后风味特征变化,采用感官定量描述法(QDA)与气相色谱-离子迁移谱(GC-IMS)技术结合分析风味特征与风味化合物差异,探寻煸炒后郫县豆瓣呈味特征影响。结果表明：豆瓣含水量会影响豆瓣煸炒后风味的形成。QDA分析发现特级豆瓣因含水量最低,煸炒后呈现较好的果香、酒香、麦芽香、焦香味,一、二级豆瓣含水量较高导致其感官评分结果与特级豆瓣差异较大,但对豆瓣主体酱香味影响较小。GC-IMS共检出45种化合物,包括醇类11种、醛类9种、酯类8种、酮类6种、烯类5种、酸类2种、庚烷类2种、吡啶类以及呋喃类各1种,尚有多种未能识别。煸炒后豆瓣中醇类占比从14 %提高到37 %,酯类从2 %显著提高到11 %,表明煸炒使豆瓣中的醇类在美拉德反应下被转化、浓缩,其香味也呈现出果香气、酒香、麦芽甜香、酸味,高温煸炒还使一些醛类转化为酯类、酮类,使豆瓣的酱香转化为焦香、脂香。本研究揭示了不同等级郫县豆瓣煸炒后挥发性风味物质的差异,可以为郫县豆瓣深加工和创新开发提供技术支撑和指导。

Abstract:

To identify the changes in flavor characteristics of Pi Xian Douban (special grade, first grade, second grade) after being stir-fried, the sensory quantitative description method (QDA) and gas chromatography-mass spectrometry (GC-IMS) technology were combined to analyze the differences in flavor characteristics and flavor compounds, and to explore the taste characteristics of Pi Xian Douban after stir frying. The results indicate that the moisture content of Douban affected the formation of flavor after stir frying. QDA analysis revealed that premium Douban had the lowest moisture content, and presented good fruit, wine, malt, and roasted flavors after stir frying. The higher moisture content of first and second grade Douban results in significant differences in sensory ratings compared to premium Douban, but has a relatively small impact on the main sauce aroma of Douban. GC-IMS detected a total of 45 compounds, including 11 alcohols, 9 aldehydes, 8 esters, 6 ketones, 5 alkenes, 2 acids, 2 heptane, 1 pyridine, and 1 furan. Many compounds remain unidentified. After stir frying, the proportion of alcohols in Douban increased from 14% to 37%, and esters significantly increased from 2% to 11%. This indicates that stir frying transforms and concentrates a large amount of alcohol in Douban through the Maillard reaction, resulting in fruity, alcoholic, malt sweet, sour, and grassy aromas. High temperature stir frying also converts some aldehydes into esters and ketones, transforming the sauce aroma of Douban into burnt and greasy aromas. This study reveals the differences in volatile flavor compounds after stir frying different grades of Pi Xian Douban, which can provide technical support and guidance for the deep processing and innovative development of Pi Xian Douban.