食品科学2021，Vol.42Issue(14)：170-179,10.DOI:10.7506/spkx1002-6630-20210304-052
红腐乳发酵过程中滋味化合物分析及电子舌鉴别
Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
摘要
Abstract
In order to evaluate the taste compounds and taste characteristics of red sufu during its fermentation process,the samples collected at different fermentation stages were analyzed by ion chromatography,amino acid analyzer,and electronic tongue.The obtained data were analyzed by principal component analysis (PCA) and hierarchical cluster analysis(HCA).Results showed that a total of 17 free amino acids (FAAs),6 organic acids and 8 taste attributes were identified and quantified in all samples.Total contents of FAAs increased significantly at pre-fermentation and post-fermentation stages,while total contents of organic acids showed a significant increase at the pre-fermentation stage and the middle stage of post-fermentation (P ＜ 0.05).The levels of most FAAs and organic acids increased significantly at the pre-fermentation and post-fermentation stages (P ＜ 0.05).Electronic tongue analysis showed that umami,saltiness,bitterness and richness were major taste attributes.Furthermore,correlation analysis between taste compounds and taste attributes showed that free amino acids (Glu,Asp,Ala,Gly,His,Cys,Phe,Met and Val),organic acids (lactic acid,acetic acid,succinic acid) and some other chemical components (reducing sugar,amino acid nitrogen and NaCl) played an important role in the taste characteristics of red sufu.The results of PCA and HCA showed that the taste compounds and taste attributes could be used to evaluate its maturity extent and that electronic tongue could be a rapid tool for the taste evaluation of red sufu.关键词
红腐乳/电子舌/滋味化合物/游离氨基酸/有机酸Key words
red sufu/electronic tongue/taste compounds/free amino acids/organic acids分类
轻工纺织引用本文复制引用
王鹏,王文平,续丹丹,张欣,高航,张建,孙勇,王凤寰..红腐乳发酵过程中滋味化合物分析及电子舌鉴别[J].食品科学,2021,42(14):170-179,10.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400500) （2016YFD0400500）
北京工商大学食品质量与安全北京实验室开放课题(FQS-202011) （FQS-202011）
