基于电子鼻与气相色谱-离子迁移谱的不同熬制温度下黑虎掌菌汤挥发性风味物质变化分析

Electronic Nose and GC-IMS Analysis of the Flavor Changes in Sarcodon imbricatus Soup Cooked at Different Temperatures

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。

Abstract:

The impact of cooking temperatures on the flavor of Sarcodon imbricatus soup was investigated using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS), complemented by relative odor activity values (ROAVs) and multivariate statistical analyses. In total, 35 effective volatile compounds were identified in S. imbricatus soup, comprising 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 compounds. ROAVs were used to determine the conductivity of releasing mushroom flavors in S. imbricatus soup at a cooking temperature of 90 ℃. An orthogonal partial least squares discriminant analysis (OPLS-DA) model with good stability and predictability was established. 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. These results provide practical reference data and a theoretical basis for the flavor optimization of S. imbricatus soup products.