Effects of Different Stir-Frying Temperatures on Flavor of Pixian Bean Paste and Analysis of Taste of Free Amino Acids Based on GC-IMS
In order to explore the effects of different stir-frying temperatures on the change of flavor and the taste of free amino acids of Pixian bean paste,rapeseed oil is used to stir-fry bean paste at 60,80,100,120,140 ℃.Gas chromatography-ion mobility spectrometry(GC-IMS),odor activity value,orthogonal partial least squares-discrimination analysis(OPLS-DA)and principal component analysis(PCA)are used to determine the effects of different stir-frying temperatures on the flavor and key compounds of bean paste,and the effect on the taste of free amino acids is analyzed combined with taste activity value(TAV).The results show that the compounds of Pixian bean paste begin to decompose and transform when the stir-frying temperatures are 60,80 ℃,and gather and concentrate into key flavor compounds when the stir-frying temperatures are 100,120,140 ℃.A total of 40 volatile compounds(monomers or dimers)are identified by GC-IMS,and alcohols are the main compounds(the relative concentration of 12.43％～36.89％)in Pixian bean paste,among which,2-ethylfuran makes the stri-fried bean paste appear burnt flavor,1-pentene-3-alcohol makes the bean paste appear fruity flavor,n-valeraldehyde,(E)-2-heptenal make the bean paste appear irritating odor and greasy aroma.Through TAV analysis,it is determined that 120 ℃ is the best stir-frying temperature.Pixian bean paste has the best taste and umami intensity of glutamic acid is the highest(TAV is 44.38)at this time.When the stir-frying temperature reaches 140 ℃,the umami intensity of valine is the highest(TAV is 18.21),and the bean paste begins to show bitterness.Through Pearson correlation analysis,it is determined that there is obvious correlation between TAV and OAV of Pixian bean paste.
NETL
NSTL
万方数据
