以近江牡蛎肉为原料,采用电子鼻、电子舌分析了水煮20、40、80和120 min 4个煮制时间的牡蛎煮制液的气味及滋味特征的差异,并利用感官评价和结合化学指标对蚝汁的风味品质进行综合性评价。电子鼻、电子舌的结果显示4种加热时间煮制液风味明显不同;80 min样品在气味和滋味特征方面都表现出与其他3种样品明显的差异;感官品评结果表明煮制80 min的牡蛎煮制液风味最佳;呈味物质与感官评价的相关性分析表明煮制液的鲜味与鲜味氨基酸总量呈显著正相关。

Ostrea rivularis was cooked and soup was analyzed.The scent and taste characteristics with different boiling time(20min,40min,80min,120min) were compared by e-nose and e-tongue,and the comprehensive flavor of four soups was evaluated by sensory evaluation and chemical index.The results of electronic noses and electronic tongue indicate that the flavor profiles of four soups were quite different.The smell and taste of 80min soup showed different from other three samples.The result of sensory evaluation showed that 80min-sample was the best one on its taste and smell.The result of the correlation analysis of taste components and sensory evaluation indicated that the flavor has significantly positive correlated with the contents of sumami amino acids.