摘要
为探究重庆烤鱼调料的特征风味,采用高效液相色谱、电子鼻以及顶空固相微萃取气相色谱-质谱对不同厂家重庆烤鱼调料麻度、辣度、氯化物含量及挥发性风味物质进行分析.结果表明,不同厂家重庆烤鱼调料的山椒素、辣椒素类物质及氯化物含量分别为0.077～1.16 mg/g、0.032～0.565 mg/g和5.855～11.950 g/100 g,麻度、辣度和氯化物差异显著(P＜0.05);电子鼻能够对不同厂家重庆烤鱼调料进行区分,无机硫化物、芳香成分和有机硫化物的气味强度明显高于其他类别.8个样品中共检测出94种挥发性风味物质,包括:醇类17种、烃类35种、醛类12种、酮类5种、酯类8种及其他类17种.通过气味活度值法确定了重庆烤鱼调料中21种关键风味物质,主要为芳樟醇、α-蒎烯、4-异丙基苯甲醛、4-烯丙基苯甲醚和茴香脑等成分,共同形成了重庆烤鱼调料以辛香为主,带有药草香、茴香、清香的风味特征.
Abstract
To investigate the flavor characteristics of Chongqing roasted fish seasoning,the numbing,spicy intensity,chloride content and volatile flavor substances were analyzed by high-performance liquid chromatography,electronic nose,and headspace solid phase micro-extraction gas chromatography-mass spectrometry.Results showed that the contents of sanshool,capsaicinoids,and chloride in Chongqing roasted fish seasoning from different manufacturers were 0.077-1.16 mg/g,0.032-0.565 mg/g,and 5.855-11.950 g/100 g,respec-tively,indicating significant differences of numbing,spicy,and chloride difference(P＜0.05).The electronic nose could distinguish the flavor of the Chongqing roasted fish seasoning from different manufacturers,and the odor intensity of inorganic sulfides,aromatic compo-nents,and organic sulfide was significantly higher than that of categories.A total of 94 volatile flavor substances were identified in Chongqing roasted fish seasoning,which included 17 alcohols,35 hydrocarbons,12 aldehydes,5 ketones,8 esters,and 17 other compo-nents.Twenty-two key flavor compounds in Chongqing roasted fish seasoning were identified by the relative odor activity value,including linalool,α-pinene,4-(1-methylethyl)-benzaldehyde,estragole,and anethole.The overall flavor of Chongqing roasted fish seasoning was mainly spicy,with herbs,fennel,and fragrance.
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