为确定影响蚝油产品滋味品质的关键组分,借助定量描述法比较了 15种市售蚝油的滋味差异,同时测定呈味肽组成、氨基酸态氮质量分数、游离氨基酸以及呈味核苷酸的组成与质量分数,采用偏最小二乘回归(partial least squares regression,PLSR)法和皮尔逊法分析蚝油滋味与理化指标之间的相关性.结果表明,影响蚝油滋味品质的关键组分包括氨基酸态氮质量分数、肌苷酸质量分数、呈味肽组成、甘氨酸和谷氨酸质量分数.其中氨基酸态氮质量分数(R=0.707)和相对分子质量为500～1 000的肽(R=0.681)对酱味有极显著正贡献;蚝味与甘氨酸的质量分数呈正相关;鲜味受谷氨酸和肌苷酸质量分数的影响.该研究可为蚝油滋味品质评价体系的构建提供科学依据.
Study on Key Components Affecting the Taste Characteristics of Commercial Oyster Sauces
In order to identify the key components affecting the taste quality of oyster sauces,15 commercially available products were analyzed in this study.With the aid of quantitative descriptive analyses,the differences in taste of oyster sauces were compared.The flavor peptides composition,amino acid nitrogen mass fraction as well as the composition and mass fraction of free amino acids and flavor nucleotides were examined.The correlation between taste and physicochemical indicators of oyster sauce was determined by partial least squares regression(PLSR)and Pearson's method.The results showed that the key components affecting the taste quality of oyster sauces included the mass fraction of amino acid nitrogen,inosine monophosphate,the composition of flavor peptides,the mass fraction of glycine and glutamate.The amino acid nitrogen mass fraction(R=0.707)and the peptide with a relative molecular weight of 500～1 000(R=0.681)showed a highly significant positive contribution to the sauce.A positive correlation was established between the oyster flavor and glycine mass fraction,while the freshness perception was impacted by the mass fraction of glutamate and inosine monophosphate.This study can provide scientific basis for the construction of an evaluation system for the taste quality of oyster sauce.
万方数据
维普
