[关键词]
[摘要]
为探究熬制温度对黑虎掌菌汤风味的影响,该研究采用电子鼻和气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry, GC-IMS)结合相对气味活度值(Relative Odor Activity Value, ROAV)与多元统计法对不同温度熬制的黑虎掌菌汤的风味进行分析。结果表明:黑虎掌菌汤中一共鉴定出35种有效的挥发性化合物,包括醛类11种、酮类6种、酯类4种、醇类5种、醚类1种,杂环类4种和烯烃类4种,其中醛类、酮类和醇类是黑虎掌菌汤的主要风味物质,结合相对气味活度值发现:熬制温度为90℃时更有利于释放黑虎掌菌汤中的蘑菇香味;利用正交偏最小二乘判别分析(Orthogonal Partial Least Squares Discriminant Analysis, OPLS-DA)建立稳定性与预测性较好的模型,经变量重要投影因子(Variable Importance in Projection, VIP)筛选出5种关键差异风味物质(VIP≥1):1-辛烯-3-酮-D、壬醛-D、1-辛烯-3-醇-D、壬醛-M、正丁醛-M、顺-4-庚烯醛。该研究为黑虎掌菌汤产品的风味优化提供实践参考与理论依据。
[Key word]
[Abstract]
Electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odor activity value (ROAV) and multivariate statistical analysis were used to investigate the effects of cooking temperatures on the flavor of Sarcodon imbricatus soup. A total of 35 effective volatile compounds were identified in S. imbricatus soup, including 11 aldehydes, 6 ketones, 4 esters, 5 alcohols, 1 ether, 4 heterocyclic compounds, and 4 olefins, among which aldehydes, ketones, and alcohols were identified as the main flavor substances of S. imbricatus soup. By combining with ROAV, it was determined that it is more conducive to releasing the mushroom flavors in S. imbricatus soup at a cooking temperature of 90℃. An OPLS-DA model with good stability and predictability was established using orthogonal partial least squares discriminant analysis (OPLS-DA). After variable importance in projection (VIP) screening, five key differential flavor substances were identified: 1-octen-3-one-D, 1-nonanal-D, 1-octen-3-ol-D, 1-nonanal-M, butanal-M and (Z)-4-heptenal. Practical references and a theoretical basis for the flavor optimization of S. imbricatus soup products are provided by this study.
[中图分类号]
[基金项目]
四川科技厅区域创新合作项目(24QYCX0265);四川旅游学院2023年度高水平科研项目培育专项(2023PY02);四川省高等学校工程研究中心(GCZX22-17);特色园艺生物资源开发与利用四川省高等学校重点实验室(2023TSYY-08)