Analysis of the Characteristic Flavor Components of Cantonese Zhu-hou Sauce
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to invesigate the flavor characteristics of Cantonese Zhu-hou sauce, their flavor formation were discussed. In this wok, the content of free amino acids, gas-phase ionic migration spectroscopy fingerprint, volatile flavor components from solid-phase microextraction-gas chromatography-mass spectrometry and nutrient components were analyzed. The results showed that the content of free amino acid of S2 was 3.36 g/100 g, the content of sweet amino acid and bitter amino acid was 1.8 g/100 g and 1.03 g/100 g, respectively. The comprehensive score of S2 was the highest in sensory evaluation. The results of GC-MS analysis showed that the eucalyptol, camphene, D-limonene and methyl heptanone were unique to S2. A variety of aromatic compounds were identified by gas-phase ionic migration spectroscopy. The 2-methoxyphenol, ethyl hexanoate, propyl acetate, hexanedione, propionic acid, butyraldehyde, phenylacetone, butyric acid, methylthiopropionaldehyde, dimethyl disulfide were detected, which were unique to zhu-hou sauce. These compounds can also be regarded as aromatic active substances representing the flavor characteristics of Cantonese zhu-hou sauce.
