摘要
为探究A(山东)、B(云南)、C(江苏)、D(辽宁)产地大蒜品质的差异,实验采用色差仪、电子舌、电子鼻、气质联用结合主成分及数据融合、维恩图分析不同产地的大蒜在色差、滋味、气味、整体风味轮廓以及具体风味物质方面的差异。实验结果显示:A、B色差明显,C、D差异较小。电子舌滋味强度分析显示酸味、咸味和鲜味最强的分别是B、D、C。电子舌和电子鼻传感器数据融合主成分分析表明B、C较为相似,与A有一定相似度,与D差异较为明显;数据融合主成分分析还表明在评价大蒜风味时,大蒜气味所占权重更大,而滋味权重较小;数据融合聚类分析结果与数据融合主成分分析结果一致,且能够说明A与B、C更为相似。GC-MS分析结果表明,4个样品共检测到31种挥发性物质,A、B、C、D分别检测到12,21,18,17种,其含量分别为95.679%、95.357%、92.737%、88.893%。维恩图分析表明,不同产地的大蒜共有物质7种,均为含硫化合物。含硫化合物是不同产地大蒜的主要挥发性物质,分别占总含量的95.045%、93.866%、92.209%、87.346%;二烯丙基二硫醚、烯丙基甲基二硫醚是大蒜含硫化合物中最主要的物质,含硫化合物的种类和含量可能是不同产地大蒜的主要区别。
In order to explore the quality differences of garlic from A(Shandong),B(Yunnan),C(Jiangsu)and D(Liaoning),color difference meter,electronic tongue,electronic nose,GC-MS combined with principal component analysis and data fusion,Venn diagram are used to analyze the differences in color difference,taste,flavor,overall flavor profile and specific flavor substances of garlic from different producing areas.The experimental results show that the color difference between A and B is obvious,and there's little difference between C and D.Electronic tongue taste intensity analysis shows that B,D and C have the strongest sourness,saltiness and umami respectively.Principal component analysis of data fusion of electronic tongue and electronic nose sensor shows that B and C are similar to each other,and there's a certain degree of similarity to A and a obvious difference from D.Principal component analysis of data fusion also shows that garlic odor has more weight than taste when evaluating the flavor of garlic.The result of data fusion clustering analysis is consistent with that of data fusion principal component analysis,which can show that A is more similar to B and C.The results of GC-MS analysis shows that 31 kinds of volatile compounds are detected in the four samples,and 12,21,18,17 kinds of volatile compounds are detected in A,B,C and D,with the content of 95.679%,95.357%,92.737%and 88.893%respectively.Venn diagram analysis shows that there are 7 kinds of common compounds in garlic from different producing areas,all of which are sulfur compounds.Sulfur compounds are the main volatile compounds in garlic from different producing areas,accounting for 95.045%,93.866%,92.209%and 87.346%of the total content respectively.Diallyl disulfide and allyl methyl disulfide are the main sulfur compounds in garlic.The types and content of sulfur compounds may be the main differences of garlic from different producing areas.
作者
范波
王鹏
韩颖
胡金祥
易宇文
FAN Bo;WANG Peng;HAN Ying;HU Jin-xiang;YI Yu-wen(Chengdu Technological University,Chengdu 610031,China;Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2022年第8期160-166,共7页
China Condiment
基金
四川省教育厅资助项目(18TD0043)
四川省科技厅应用基础项目(2019YJ0344)
四川旅游学院校级重点项目(19SCTUZZ11)
肉类加工四川省重点实验室(19-R-17)。
