食品与发酵工业2026，Vol.52Issue(18)：338-348,中插1-中插2,13.DOI:10.13995/j.cnki.11-1802/ts.045525
基于多元统计分析广西不同地区市售酸芥菜的风味品质特性
Multivariate statistical analysis of flavor quality in pickled mustards from various Guangxi regions
摘要
Abstract
Pickled mustard is a widely consumed traditional fermented vegetable in Guangxi,China,and its flavor quality shows re-gional variation.Commercial products were collected from 14 regions in Guangxi to characterize their flavor profiles.An electronic tongue e-valuated taste attributes.High-performance liquid chromatography(HPLC)quantified non-volatile components,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)identified volatile compounds.Sensory evaluation and multiva-riate statistical analyses were used for comprehensive assessment.Taste profiles were generally similar among regions,with sourness and saltiness as dominant attributes;samples from Nanning(N)and Qinzhou(QZ)showed relatively higher values.Lactic acid and acetic acid were the major organic acids.Free amino acids were mainly bitter-,sweet-,and umami-related amino acids in descending proportion.Principal component-based comprehensive scores for non-volatile components were higher in samples from Nanning(N),Wuzhou(WZ),Fangchenggang(FC),and Beihai(BH).A total of 185 volatile compounds were identified,and esters,isothiocyanates,alcohols,alde-hydes,and ketones were the most abundant classes.Odor activity value(OAV)analysis screened 46 aroma-active compounds(OAV＞1).Orthogonal partial least squares discriminant analysis(OPLS-DA)revealed distinct volatile profiles for Baise(BS),Hezhou(HZ),Nan-ning(N),and Guilin(GL).Thirty-one differential volatiles were selected(VIP＞1,P＜0.05).Sensory evaluation indicated good overall acceptability.These results provide a basis for understanding regional flavor characteristics and for targeted quality regulation of commercial pickled mustard products in Guangxi.关键词
市售酸芥菜/滋味特征/风味品质/多元统计分析Key words
commercial pickled mustard/taste attributes/flavor quality/multivariate statistical analysis引用本文复制引用
黄波,辛明,李昌宝,满若君,陆恬,周玥,周主贵,孙宇,张可欣,欧海英,李天宇..基于多元统计分析广西不同地区市售酸芥菜的风味品质特性[J].食品与发酵工业,2026,52(18):338-348,中插1-中插2,13.基金项目
广西科技重大专项(桂科AA24206019) （桂科AA24206019）
广西果蔬贮藏与加工新技术重点实验室开放课题(GXK LFVSPT202301) （GXK LFVSPT202301）
"科技先锋队'强农富民''六个一'专项行动"(桂农科盟202615) （桂农科盟202615）
广西农业科学院项目(桂农科2022 JM72) （桂农科2022 JM72）
广西科技基地和人才专项(桂科AD23023014) （桂科AD23023014）
