食品工业科技2025，Vol.46Issue(9)：264-274,11.DOI:10.13386/j.issn1002-0306.2024050162
基于电子鼻和气相色谱-离子迁移谱技术分析香辛料对鱼香酱汁风味的影响
Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology
摘要
Abstract
To identify the effects of spices on the flavor formation of Yu-Shiang sauce,this study conducted a previously unexplored experiment examining the impacts of ginger,scallions,garlic,and pickled chili on flavor,quantitative descriptive analysis(QDA),gas chromatography-ion mobility spectroscopy(GC-IMS)technology,and electronic nose(E-nose)were used to analyze the compound changes.The results of sensory analysis and the electronic nose test showed that the deletion scallions disrupted the balance of fish flavor and had the greatest impact on flavor.Deletion pickled chili peppers reduced the spiciness and freshness,had effect on the flavor,but the overall similarity remained high.The lack of ginger had the least impact on the balanced flavor presentation.Deletion garlic had an enhancing effect on saltiness.GC-IMS result showed that 91 kinds of volatile compounds,including 26 kinds of aldehydes,18 kinds of alcohols,13 kinds of ketones,8 kinds of esters,8 kinds of alkanes,5 kinds of sulphur-containing compounds,2 kinds of ethers,1 kind of acid,10 kinds of heterocyclic compounds.The study found that the alkanes of the sample group with missing scallions decreased from 11.06％to 5.41％in the reference group,indicating that the missing scallions had the greatest impact on fish flavor.The aldehydes of sample group with missing pickled chili increased from 19.89％to 26.12％and alcohols significantly increased from 9.41％to 15.06％.This research was concluded that the lipid flavor came from aldehydes and alcohols was the main factor affected the flavor of Yu-Shiang sauce.The research results provide theoretical basis and guidance for the industrial development of Yu-Shiang sauce关键词
鱼香酱汁/香辛料/感官定量描述/气相色谱-离子迁移谱技术/风味Key words
Yu-Shiang sauce/spices/quantitative descriptive analysis/gas chromatography-ion mobility spectrometry technology/aroma分类
轻工业引用本文复制引用
张浩,高天珑,易宇文,蔡雪梅,邓静,唐英明,顾思远,乔明锋..基于电子鼻和气相色谱-离子迁移谱技术分析香辛料对鱼香酱汁风味的影响[J].食品工业科技,2025,46(9):264-274,11.基金项目
四川省科技计划资助(2023ZYD0079) （2023ZYD0079）
川菜工业化四川省高等学校工程研究中心重点研究课题(GCZX22-21) （GCZX22-21）
川菜人工智能重点实验室(CR23Y08 & CR23Z25) （CR23Y08 & CR23Z25）
达州市重点实验室开放基金(DWSJ2308). （DWSJ2308）
