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基于电子舌、电子鼻和GC-MS分析襄阳大头菜新、老卤水滋味和挥发性物质 被引量:10

Analysis of taste and volatile compounds in new and old brine of Xiangyang mustard root based on electronic tongue,electronic nose and GC-MS
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摘要 通过电子舌、电子鼻、气相色谱-质谱联用(GC-MS)技术对襄阳大头菜新、老卤水中的理化性质、滋味品质和挥发性物质进行分析。电子舌数据分析结果显示,襄阳大头菜新卤水的酸味、丰度和咸味均显著低于老卤水(P<0.05)。电子鼻的数据分析结果显示,与新卤水相比,老卤水刺激性气味减少,芳香性气味更浓郁。GC-MS分析结果显示,新卤水中最主要的挥发性物质为异硫氰酸烯丙酯。对电子舌、电子鼻和GC-MS数据的主成分分析(PCA)结果显示,大头菜新卤水中W1S(甲烷)、W2S(乙醇)、W3S(烷烃)、W1W(有机硫化物、萜类)、W2W(有机硫化物)、W6S(氢气)和酯类含量较高,反映出了襄阳大头菜新卤水中异硫氰酸烯丙酯含量高;而大头菜老卤水中WIC(芳香类物质)、W3C(氨气、芳香类物质)、W5C(烷烃,芳香类物质)、醛类、酸味、丰度、后味A占据优势,说明襄阳大头菜老卤水中硫醚类物质含量丰富,醛类物质较多,酸味、丰度和后味A突出。 The physicochemical properties,taste quality and volatile compounds of new and old brines of Xiangyang mustard root were analyzed by electronic tongue,electronic nose and GC-MS.The electronic tongue data analysis results showed that the acidity,abundance and saltiness of the new brine were significantly lower than that of the old brine(P<0.05).The electronic nose data analysis results showed that compared with the new brine,the old brine had less irritant odor and stronger aromatic odor.GC-MS analysis results showed that allyl isothiocyanate was the main volatile compound in the new brine.The results of principal component analysis(PCA)of electronic tongue,electronic nose and GC-MS data showed that the contents of W1S(methane),W2S(ethanol),W3S(alkanes),W1W(organic sulfides,terpenes),W2W(organic sulfides),W6S(hydrogen)and esters were higher in the new brine.The results showed that allyl isothiocyanate content in Xiangyang mustard root brines was high.However,WIC(aromatic substances),W3C(ammonia,aromatic substances),W5C(alkane,aromatic substances),aldehydes,sour taste,abundance and aftertaste A were dominant in the old brines of mustard root in Xiangyang,which indicated that the content of thioethers was abundant,aldehydes were more,and the acidity,abundance and aftertaste A were prominent in Xiangyang mustard root brines.
作者 冯廷闯 符漫 熊英梅 胡事成 侯强川 赵慧君 FENG Tingchuang;FU Man;XIONG Yingmei;HU Shicheng;HOU Qiangchuan;ZHAO Huijun(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Kongming Mustard Root Co.,Ltd.,Xiangyang 441004,China)
出处 《中国酿造》 CAS 北大核心 2021年第11期49-54,共6页 China Brewing
基金 湖北文理学院教师科研能力培育基金(2020kypygp010)。
关键词 襄阳大头菜 卤水 滋味 挥发性物质 Xiangyang mustard root brine taste volatile compounds
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