首页|电子舌和气相色谱-离子迁移谱技术分析炖煮时间对松茸鸡汤风味的影响

电子舌和气相色谱-离子迁移谱技术分析炖煮时间对松茸鸡汤风味的影响

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以雅江鲜松茸为试验材料,采用电子舌和气相色谱-离子迁移谱技术,使用主成分、正交偏最小二乘法判别分析,结合相对气味活度值分析炖煮时间对松茸鸡汤风味的影响.结果表明:鲜松茸对鸡汤滋味贡献很大,电子舌鲜味强度值从2.1提高到8.0.采用GC-IMS方法共检出45种化合物,加入松茸后醛类含量从47.88％下降到21.13％,由ROAV值(128.08)确认3-甲基-1-丁醇是松茸鸡汤的关键化合物.其中,伞花烃、3-辛醇、正辛醇是松茸鸡汤的特征化合物,使松茸鸡汤呈现独特的汽油味、苔藓清香、坚果香味、蘑菇气味和金属气味.炖煮5 min后,鸡汤中松茸特征风味最明显,达到最佳食用效果.研究结果为雅江松茸鸡汤风味特征研究提供参考.
Analysis of the Effect of Stewed Time on the Flavor of Fresh Matsutake Chicken Soup Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry Techniques
In order to reveal the effect of stewing time on the flavor of Matsutake chicken soup,and to find the optimal stewing duration.Using fresh Matsutake from Yajiang was taken as a sample.Combined with molecular sensory techniques such as the technologies of electronic tongue(E-tongue)and gas chromatography-ion mobility spectrometry(GC-IMS),the analytical methods of principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)to analyze the flavor characteristics of the braised chicken with matsutake shreds by adopting the computa-tional formula of relative odor activity values(ROAV).The results of research have showed that the date analysis of electronic tongue indicates that fresh matsutakes has a significant effect on the taste of the chicken soup.The umami value has increased from 2.1 to between 4.9 and 8.0 for different stewed time period sand by E-tongue,there are 45 compounds detected by GC-IMS in total,the concentration of aldehydes decreased from 47.88％to 21.13％.The ROAV value(128.08)confirmed that 3-methyl-1-butanol is the key compound of chicken soup with matsutake mushrooms.A-mong them,M-cymene,3-octanol,and n-octanol were the characteristic compounds of the matsutake chicken soup,which gave the matsutake chicken soup a distinctive gasoline flavor,mossy fresh aroma,nutty flavor,mushroom odor,and metallic odor.The characteristic flavor of matsutake in chicken soup was most obvious after 5 min of simmering for optimal consumption.The results of this study provide a reference for the study of the flavor characteristics of Yajiang matsutake chicken soup.

Yajiang matsutakestewed timeelectronic tonguegas chromatography-ion mobility spectroscopyflavor characteristicstaste profile

李想、邓静、易宇文、关雎、唐英明、张振宇、张浩

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四川旅游学院预制菜产业学院 成都 610100

川菜人工智能重点实验室 成都 610100

四川旅游学院烹饪学院 成都 610100

四川旅游学院 烹饪科学四川省高等学校重点实验室 成都 610100

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雅江松茸 炖煮时间 电子舌 气相色谱-离子迁移谱 风味特征 滋味特征

四川省社科联四川省科技厅川菜工业化四川省高等学校工程研究中心重点研究课题特色园艺生物资源开发与利用四川省高校重点实验室项目四川省科技计划项目雅江松茸烹饪工艺开发与技术支持项目

SC22ZDTX082020YFN0151GCZX22-212023TSYY-082020YJ0403HT20230445

2024

10.16429/j.1009-7848.2024.01.033

中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子：1.079
ISSN：1009-7848
年,卷(期)：2024.24(1)
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