基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比
Comparison of Water-soluble Flavor Compounds in Beef Soup of Different Brands Based on Multivariate Statistical Analysis
王琳 1韩森森 2李聪 1蔡克周 1周辉 1徐宝才1
作者信息
- 1. 合肥工业大学食品与生物工程学院,安徽合肥 230009;农产品生物化工教育部工程研究中心,安徽合肥 230009
- 2. 蒙城预制菜产业发展研究院,安徽亳州 236000
- 折叠
摘要
为了探明牛肉汤中主要滋味物质及不同品牌牛肉汤之间的滋味差异,选取七个品牌的牛肉汤作为研究对象,采用液相色谱、氨基酸分析仪和电子舌等测定样品中的滋味物质.结果表明:七个品牌的牛肉汤共鉴定出 17种游离氨基酸和 5 种呈味核苷酸,主要滋味为酸味、苦味、咸味、鲜味、Kokumi和后味.不同的加工工艺导致牛肉汤中固形物、盐和水溶性蛋白含量都有着显著的影响,进而影响牛肉汤的滋味.偏最小二乘分析(PLS-DA)表明肌苷(Inosine,I)、谷氨酸(Glutamic acid,Glu)、丝氨酸(Serine,Ser)、次黄嘌呤(Hypoxanthine,HX)和苯丙氨酸(Phenylalanine,Phe)是这七种牛肉汤中主要滋味差异物质,偏最小二乘回归(PLSR)确定了影响牛肉汤口感的17种滋味物质.该研究为进一步改善牛肉汤品质和滋味定向调控提供了基础.
Abstract
To explore the major flavor substances in beef soup and the flavor differences between different brands of beef soup,seven brands of beef soup were selected,and their flavor substances were determined using liquid chromatography,amino acid analyzers,and electronic tongues.Seventeen free amino acids and five flavor nucleotides were identified in seven brands of beef soup,with the main flavors being sourness,bitterness,saltiness,umami,Kokumi,and aftertaste.The contents of solids,salt,and water-soluble proteins in beef soup are influenced by the processing techniques,which in turn affects the flavor of the beef soup.The five main substances causing flavor differences are I,Glu,Ser,HX,and Phe,according to the partial least squares discriminant analysis(PLS-DA).Seventeen flavor substances affecting the texture of beef soup were determined by partial least squares regression(PLSR).The results provide a basis for further study on the directional regulation of the quality and flavor of beef soup.
关键词
牛肉汤/滋味特征/电子舌/感官评价/多元统计分析Key words
beef soup/flavor characteristics/electronic tongue/sensory evaluation/multivariate statistical analysis引用本文复制引用
基金项目
安徽省科技重大专项(202003b06206020023)
安徽省现代农业产业技术体系建设专项(AHCYJSTX-05-18)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据