贵州苗族、水族红酸汤滋味与香气差异分析
TS255.53; 为评价水族红酸汤的品质特征,以苗族红酸汤为参比,采用国标法、氨基酸分析法与顶空固相微萃取-气相色谱-质谱联用法(Headspace-Solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对苗族、水族红酸汤的理化成分、游离氨基酸及香气成分进行分析.结果表明,水族红酸汤的总酸、还原糖、脂肪和蛋白质等含量均高于苗族红酸汤;两种红酸汤中共检测出 19种游离氨基酸,水族红酸汤中呈味氨基酸与总氨基酸含量是苗族红酸汤的 2倍,其中丙氨酸和谷氨酸的滋味活度值(taste activity...
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| Published in | 食品工业科技 Vol. 45; no. 8; pp. 273 - 283 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
贵阳学院食品科学与工程学院,贵州贵阳 550005
01.04.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023050181 |
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| Abstract | TS255.53; 为评价水族红酸汤的品质特征,以苗族红酸汤为参比,采用国标法、氨基酸分析法与顶空固相微萃取-气相色谱-质谱联用法(Headspace-Solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对苗族、水族红酸汤的理化成分、游离氨基酸及香气成分进行分析.结果表明,水族红酸汤的总酸、还原糖、脂肪和蛋白质等含量均高于苗族红酸汤;两种红酸汤中共检测出 19种游离氨基酸,水族红酸汤中呈味氨基酸与总氨基酸含量是苗族红酸汤的 2倍,其中丙氨酸和谷氨酸的滋味活度值(taste activity value,TAV)＞1,是两种红酸汤的关键呈味氨基酸;在红酸汤中共检测出 101种挥发性物质.利用正交偏最小二乘法(orthogonal least partial squares,OPLS-DA)的重要性变量投影(VIP)筛选出十六酸丙酯、4-乙基-2甲氧基苯酚、5-环己基-2戊酮、山梨酸等 32个关键差异物.通过相对香气活性值(Relative odor activity value,ROAV)发现苗族红酸汤中酸味较水族红酸汤明显,水族红酸汤果香味特征较苗族红酸汤明显,两种红酸汤中脂香均由水杨酸甲酯提供,但主要呈酒香的挥发性物质不同,苗族红酸汤主要由乙醇提供,而水族红酸汤主要由 4-乙基苯酚提供;感官评价显示,水族红酸汤的感官评分高于苗族酸汤.综上所述,水族红酸汤作为贵州红酸汤的一种,其品质和风味较优,具有很高的市场开发价值. |
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| AbstractList | TS255.53; 为评价水族红酸汤的品质特征,以苗族红酸汤为参比,采用国标法、氨基酸分析法与顶空固相微萃取-气相色谱-质谱联用法(Headspace-Solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对苗族、水族红酸汤的理化成分、游离氨基酸及香气成分进行分析.结果表明,水族红酸汤的总酸、还原糖、脂肪和蛋白质等含量均高于苗族红酸汤;两种红酸汤中共检测出 19种游离氨基酸,水族红酸汤中呈味氨基酸与总氨基酸含量是苗族红酸汤的 2倍,其中丙氨酸和谷氨酸的滋味活度值(taste activity value,TAV)＞1,是两种红酸汤的关键呈味氨基酸;在红酸汤中共检测出 101种挥发性物质.利用正交偏最小二乘法(orthogonal least partial squares,OPLS-DA)的重要性变量投影(VIP)筛选出十六酸丙酯、4-乙基-2甲氧基苯酚、5-环己基-2戊酮、山梨酸等 32个关键差异物.通过相对香气活性值(Relative odor activity value,ROAV)发现苗族红酸汤中酸味较水族红酸汤明显,水族红酸汤果香味特征较苗族红酸汤明显,两种红酸汤中脂香均由水杨酸甲酯提供,但主要呈酒香的挥发性物质不同,苗族红酸汤主要由乙醇提供,而水族红酸汤主要由 4-乙基苯酚提供;感官评价显示,水族红酸汤的感官评分高于苗族酸汤.综上所述,水族红酸汤作为贵州红酸汤的一种,其品质和风味较优,具有很高的市场开发价值. |
| Abstract_FL | This study aimed to evaluate the quality characteristics of Shui ethnic red sour soup,using Miao ethnic red sour soup as a reference.The physicochemical components,free amino acids,and aroma compounds of Miao and Shui ethnic red sour soups were analyzed and compared using national standard methods,amino acid analysis,and headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the contents of total acids,reducing sugars,fats,and proteins in Shui ethnic red sour soup were higher than those in Miao ethnic red sour soup.Nineteen free amino acids were detected in both types of red sour soup,and the content of savory amino acids in Shui ethnic red sour soup was twice that of Miao ethnic red sour soup.Proline and glutamic acid,with taste activity values(TAV)＞1,were identified as the key savory amino acids in both types of red sour soup.A total of 101 volatile compounds were detected in the red sour soups.Moreover,using orthogonal least squares-discriminant analysis(OPLS-DA)and variable importance in projection(VIP)selection,thirty-two key differential compounds,including hexadecanoic acid propyl ester,4-ethyl-2-methoxyphenol,5-cyclohexyl-2-pentanone,and sorbic acid,were identified in the red sour soups.Based on the relative odor activity value(ROAV),it was found that the sour taste was more pronounced in Miao ethnic red sour soup,while the fruity aroma was more prominent in Shui ethnic red sour soup.Both types of red sour soup contained salicyl methyl ether as the main contributor to the fatty aroma,but the volatile compounds responsible for the wine-like aroma differed.Ethanol was the main contributor in Miao ethnic red sour soup,while 4-ethylphenol was the main contributor in Shui ethnic red sour soup.In addition,sensory evaluation showed that Shui ethnic red sour soup received higher scores than Miao ethnic red sour soup.In conclusion,the Shui ethnic red sour soup exhibits superior quality and flavor,and has wider market development value. |
| Author | 平洪睿 王金华 王亚萍 陈佳妮 |
| AuthorAffiliation | 贵阳学院食品科学与工程学院,贵州贵阳 550005 |
| AuthorAffiliation_xml | – name: 贵阳学院食品科学与工程学院,贵州贵阳 550005 |
| Author_FL | WANG Yaping PING Hongrui CHEN Jiani WANG Jinhua |
| Author_FL_xml | – sequence: 1 fullname: PING Hongrui – sequence: 2 fullname: WANG Yaping – sequence: 3 fullname: CHEN Jiani – sequence: 4 fullname: WANG Jinhua |
| Author_xml | – sequence: 1 fullname: 平洪睿 – sequence: 2 fullname: 王亚萍 – sequence: 3 fullname: 陈佳妮 – sequence: 4 fullname: 王金华 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DocumentTitle_FL | Analysis of Taste and Aroma Differences between Miao and Shui Ethnic Red Sour Soup in Guizhou |
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| GrantInformation_xml | – fundername: 贵州省教育厅贵州省生物制药工程研究中心项目; (贵州省高等学校创新能力提升计划); 贵州功能性酱香配制酒; 副产品产学研平台建设项目 funderid: 贵州省教育厅贵州省生物制药工程研究中心项目; (贵州省高等学校创新能力提升计划); 贵州功能性酱香配制酒; 副产品产学研平台建设项目 |
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| Keywords | Miao ethnic red sour soup physicochemical components 游离氨基酸 ree amino acids 理化成分 Shui ethnic red sour soup volatile compounds 挥发性物质 苗族红酸汤 水族红酸汤 |
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| Snippet | TS255.53; 为评价水族红酸汤的品质特征,以苗族红酸汤为参比,采用国标法、氨基酸分析法与顶空固相微萃取-气相色谱-质谱联用法(Headspace-Solid phase microextraction-gas chromatography mass... |
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| Title | 贵州苗族、水族红酸汤滋味与香气差异分析 |
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