Analysis on Effect of Sugar and Vinegar on Presentation of Fish Flavor Based on Molecular Sensory Technology Combined with Chemical Stoichiometry
In order to reveal the effects of sugar and vinegar on presentation of fish-flavor,molecular sensory techniques such as electronic nose(E-nose)and gas chromatography-ion mobility spectrometry(GC-IMS)were used to identify the changes of flavor substances of fish-flavor during sugar and vinegar deficiency experiments.This study combined with principal component analysis(PCA),and partial least squares discriminant analysis(PLS-DA)to analyze the mechanism of the effect of sugar and vinegar on fish flavor.The results showed based the electronic nose principal component analysis the sample with deletion sugar was significantly close to the reference group,indicated a small change in odor.The sample with not added vinegar was far from the reference group,and the odor was independent of other samples.GC-IMS identified a total of 53 compounds,included 7 alcohols,6 aldehydes,11 ketones,12 esters,5 olefins,and 12 heterocyclic compounds.The alcohol content in the sample lacked vinegar decreased from 27.16％to 21.41％,the aldehyde content decreased from 13.11％to 9.09％,and the olefin content increased from 10.24％to 15.04％,indicated that vinegar has a significant impact on the fish flavor.Research has found that vinegar is the most important flavor balanced substance,and the lack of vinegar can unbalance the complex flavors brought by the various seasonings in the fish flavor,the stability of aroma combinations will be disrupted,formed independent characteristic flavors of various compounds.The lack of sugar has less effect of fish-flavors.Molecular sensory technology has revealed the interaction mechanism between volatile aroma and the main flavor of sugar and vinegar in flavor presentation,which can provide scientific methods and references for the formation of food flavor.
fish-flavorsensory quantitative descriptive analysisgas chromatography ion migration spectrometry technologyflavor substances
万方数据
维普
