首页|川木瓜对传统药膳鸭汤的风味影响

川木瓜对传统药膳鸭汤的风味影响

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以川木瓜粉、川木瓜片为研究对象,分别熬制药膳鸭汤,采用定量感官描述法评价其风味特征,并使用电子舌、气相色谱-离子迁移谱技术检测药膳炖煮中化合物的变化,从而考察不同形态川木瓜对药膳鸭汤风味的影响.结果表明:川木瓜粉炖鸭汤的感官评价最好,具有麦芽香味和金属气味;电子舌的鲜味强度值由高到低分别为川木瓜粉剂组、川木瓜片剂组、无川木瓜组;气相色谱-离子迁移谱技术共检测出54种挥发性化合物,包括醛类23种、醇类7种、烯烃类9种、酮类7种、酯类3种、杂环类3种以及酸类2种;川木瓜粉剂熬制药膳鸭汤后烯类化合物溶出较高,而川木瓜片熬制药膳鸭汤后醇类、酮类、醛类化合物溶出较高,从烯类化合物活性分析认为粉剂药理作用最佳.研究结果为药膳鸭汤风味品质提升提供理论参考.
The impact of Sichuan papaya on the flavor of traditional medicinal duck soup
Sichuan papaya powder and Sichuan papaya slices were used to simmer themedicinal duck soup,respectively.The flavor characteristics were evaluated by quantitative sensory analysis,and the changes of the compounds during the cooking process were detected using an electronic tongue(e-tongue)and gas chroma-tography-ion mobility spectrometry(GC-IMS)to investigate the effect of different forms of Sichuan papaya on the flavor of the medicinal duck soup.The results showed that the stewed duck soup made with Sichuan papa-ya powder had the best sensory evaluation,exhibiting malt aromas and metallic smell.The umami intensity values measured by the e-tongue in ascending order were Sichuan papaya powder group,Sichuan papaya slice group,no Sichuan papaya group.GC-IMS detected a total of 54 volatile compounds,including 23 aldehydes,7 alcohols,9 olefins,7 ketones,3 esters,3 heterocyclic compounds,and 2 acids.The medicinal duck soup made with Sichuan papaya powder had a higher dissolution of olefin compounds,while the one made with Si-chuan papaya slices showed higher dissolution of alcohols,ketones and aldehydes.Analysis of the activity of olefin compounds suggests that powdered form has the best pharmacological effect.The results provide theoreti-cal references for the enhancement of flavor quality of medicinal duck soup.

Sichuan papayamedicinalduck soupquantitative sensory descriptiongas chromatography-ion mobility spectroscopyflavor characteristics

唐英明、陈梦、张浩、詹珂、李林清、贺星瑶、李想

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四川旅游学院烹饪学院,四川成都 610100

四川旅游学院川菜人工智能重点实验室,四川成都 610100

四川旅游学院大健康产业学院,四川成都 610100

四川旅游学院预制菜产业学院,四川成都 610100

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川木瓜 药膳鸭汤 定量感官描述 气相色谱-离子迁移谱 风味特征

四川省科技厅重大专项项目川菜人工智能重点实验室科研项目烹饪科学四川省重点实验室科研项目四川旅游学院校级课题川菜人工智能重点实验室科研项目

2020YFN0151CR23Z23PRKX2022Z142021SCTUZK71CR23Y18

2024

10.19913/j.cnki.2095-8730msyj.2024.03.11

美食研究
扬州大学

美食研究

CHSSCD北大核心
影响因子：0.243
ISSN：1009-4717
年,卷(期)：2024.41(3)
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