肉类研究2024，Vol.38Issue(9)：8-14,7.DOI:10.7506/rlyj1001-8123-20240607-138
基于分子感官科学表征熟制克氏原螯虾关键滋味组分
Characterization of the Key Taste Components of Cooked Crayfish Based on Molecular Sensory Science
摘要
Abstract
The free amino acids,flavor nucleotides,organic acids and inorganic salts in cooked crayfish were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC)and ultraviolet(UV)spectrophotometry.The taste profile was determined by taste activity value(TAV)and sensory evaluation,and the taste-active components were identified by omission and addition tests.The results showed that a total of 17 free amino acids and three taste nucleotides were detected in cooked crayfish.Among all taste components tested,the content of Arg(935.19 mg/100 g)was the highest,accounting for 35.95%of the total free amino acids,followed by K+(817.63 mg/100 g)and adenosine monophosphate(AMP,778.09 mg/100 g).Arg,Glu,Ala,His,Val,Gly,Asp,AMP,guanosine monophosphate,lactic acid,succinic acid,Na+,and K+had TAV greater than 1,which may be potential taste-active components in cooked crayfish.Sensory profiling analysis and recombination,addition and omission tests showed that free amino acids and nucleotides were the main contributors to crayfish taste,and organic acids and some inorganic salt ions were auxiliary umami enhancers.The main taste characteristics of the hot aqueous extract of cooked crayfish were umami and kokumi,and its key taste components were Glu,Gly,Val,Ile,Leu,Phe,Arg,His,Ala,Tyr,AMP,lactic acid,Na+,K+and PO43-.关键词
克氏原螯虾/滋味活性组分/滋味重组/添加实验/减除实验Key words
Procambarus clarkii/taste-active components/taste reconstitution/addition test/omission test分类
轻工纺织引用本文复制引用
鲁怡婷,邱文兴,谭宏渊,乔宇,魏凌云,李弥友,涂子仪..基于分子感官科学表征熟制克氏原螯虾关键滋味组分[J].肉类研究,2024,38(9):8-14,7.基金项目
湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100) （2023DJC100）
潜江市公益性行业科研计划项目(2023GYX030) （2023GYX030）
