食品与机械2023，Vol.39Issue(11)：29-37,9.DOI:10.13652/j.spjx.1003.5788.2023.80210
炸制过程中糖醋脆皮鱼风味物质的变化
The changes of flavor substances of sweet and sour crispy fish during the deep-frying process
摘要
Abstract
Objective:This study aimed to provide the theoretical foundation for the industrialization production of sweet and sour crispy fish.Methods:The changes of aroma and taste compounds were assessed by using the electronic-nose,electronic-tongue,GC-IMS,and automatic amino acid analyzer,along with the principal component analysis,clustering analysis and correlational analysis.Results:The results showed that the aroma response intensity increased and then decreased,and the taste response intensity increased during the deep-frying process.According to the GC-IMS analysis,a total of 46 aroma compounds were detected,including 7 aldehydes,5 ketones,10 alcohols,9 esters,4 olefins,7 heterocyclic compounds and 4 other components.The relative content of alcohols in A sample(fried-forming for 1.5 min)was maximum,and the relative content of aldehydes and ketones in the B sample(fried-forming for 3.0 min)was maximum.A total of 21 free amino acids were identified.Among them,glutamic acid,alanine,and arginase made a greater contribution to the umami,sweet and bitter taste respectively.The umami taste in C samples(cooking for 1.0 min)was outstanding.The correlational analysis results showed that alcohol compounds presented a significant positive correlation with most of the sensors of electronic-nose(P＜0.05).Delicate amino acids and the sensors of AHS,PKS,CTS and NMS exited a markedly positive relationship(P＜0.05).There was a significantly negative correlation between aldehydes and sweet and bitter amino acids(P＜0.05).Conclusion:Most aroma compounds of sweet and sour crispy fish increased first and then decreased,and the taste compounds increased during the deep-frying process.关键词
鱼/油炸/风味物质/香气化合物/游离氨基酸Key words
sweet and sour crispy fish/deep-frying/flavor substances/aroma component/free amino acids引用本文复制引用
范海英,袁灿,乔明锋,陈丽兰,蔡雪梅,易宇文,王卫..炸制过程中糖醋脆皮鱼风味物质的变化[J].食品与机械,2023,39(11):29-37,9.基金项目
肉类加工四川省重点实验室科研项目(编号:22-R-08) （编号:22-R-08）
四川省科技厅应用基础研究项目(编号:2018JY0450) （编号:2018JY0450）
烹饪科学四川省高等学校重点实验室科研项目(编号:PRKX2020Z16) （编号:PRKX2020Z16）
