The effect of processing methods on the taste and smell of Schisandra chinensis based on bionic method and GC-MS
Objective In this paper,two biomimetic methods combined with Gas Chromatography-Mass Spectrometry(GC-MS)were used to characterize the changes in flavor and odor of Schisandra chinensis under different processing technology.Meth-ods The flavor of vinegar-steamed,wine-steamed,salt-fried,and honey-fried Schisandra chinensis samples prepared were determined by the electronic tongue,and the odor of the four kinds of processed conducts is determined by the electronic nose and the GC-MS instrument.This study adopted principal component analysis to analyze the data.Results The experimental results showed that the electronic tongue was able to detect the sour,astringent,bitter,salty,and sweet flavors of Schisandra chinensis,with the sour taste predominating.The sweetness disappeared and the acidity decreased significantly after processing,while the astringency increased notably after wine steaming processing,and the saltiness changed significantly after salt processing.The re-sponses of the electronic nose sensor indicated that the samples contained aromatic components,sulfur-containing compounds,nitrogen oxides,and short-chain alkanes,while the odor of the vinegar-steamed Schisandra chinensis differed significantly from that of the other processed conducts.A total of 32 compounds were identified by GC-MS,including alkanes,alcohols,ethers,and terpenes,of which the content of terpenes was high,including ylangene,cupressene,cedrene,and citrus oilene.The total relative content of volatile components decreased after steaming processing,especially in the vinegar-steamed products,but the content of sesquiterpenes increased.The content of monoterpene increased after processed products fried with salt,while the total relative content and its distribution remained basically unchanged after honey frying processing.Conclusion The flavor and odor of Schisandra chinensis are affected after steaming,frying,and other processing.The addition of auxiliary ingredients such as vin-egar,wine,salt,and honey exerts a significant impact on the flavor.This study provides an objective interpretation of the scien-tific connotation of the five-flavored Schisandra chinensis,and lays a solid foundation for the further relationship between the five flavors and the material basis of Schisandra chinensis.
NETL
NSTL
万方数据
