食品与机械2025，Vol.41Issue(4)：44-53,10.DOI:10.13652/j.spjx.1003.5788.2024.80613
基于感官、电子鼻和GC-IMS分析的东北臭酱气味特征判别
Odor characteristic discrimination of Northeast Chinese fermented soybean paste based on sensory analysis,electronic nose,and GC-IMS
摘要
Abstract
[Objective]To explore the differences in volatile flavor profiles and discriminate odor characteristics among four kinds of commercially available fermented soybean paste.[Methods]A comprehensive analysis of the differences in volatile flavor profiles and odor characteristics of four types of fermented soybean paste is conducted by sensory profile,electronic nose,and gas chromatography-ion mobility spectrometry(GC-IMS).[Results]The main volatile organic compounds(VOCs)in the four types of Northeast Chinese fermented soybean paste are esters,acids,aldehydes,ketones,and heterocyclic volatiles such as pyrazines,furans,and pyrroles.Sour and putrid aromas are the core odors contributing to the"pungent odor"of fermented soybean paste.CJ1 exhibits a more intense and irritating"stinky"odor,CJ2 demonstrates a more layered aroma profile,CJ3 shows a more harmonious aroma,and CJ4 has a milder pungent odor with more pronounced,softer,fresh,and floral aromas.Significant differences in odor characteristics are observed among different fermented soybean paste types.[Conclusion]The combination of sensory profile,electronic nose,and GC-IMS can effectively distinguish and discriminate the volatile flavor characteristics of the four commercially available fermented soybean paste types.关键词
东北臭酱/感官剖面分析/电子鼻/GC-IMS/聚类分析Key words
Northeast Chinese fermented soybean paste/sensory profile analysis/electronic nose/GC-IMS/cluster analysis引用本文复制引用
汲生泷,李美善,李凤林,陈福玉,魏登..基于感官、电子鼻和GC-IMS分析的东北臭酱气味特征判别[J].食品与机械,2025,41(4):44-53,10.基金项目
吉林省教育厅产业化培育项目(编号:JJKH20231157CYH) （编号:JJKH20231157CYH）
吉林省大学生科技创新项目(编号:S202311439056) （编号:S202311439056）
