食品与发酵工业 >

2022 , Vol. 48 >Issue 23: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032670

分析与检测

不同品牌醪糟感官评定及挥发性成分分析

  • 龚燕川 ,
  • 符东 ,
  • 蔡光容 ,
  • 刘帮勤 ,
  • 谯雯 ,
  • 郭登辉
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  • 1(四川文理学院 化学化工学院,四川 达州,635000)
    2(特色植物开发研究四川省高校重点实验室,四川 达州,635000)
第一作者：硕士,讲师(符东讲师为通信作者,E-mail:277094682@qq.com)

收稿日期: 2022-06-30

  修回日期: 2022-07-22

  网络出版日期: 2023-01-05

基金资助

特色植物开发研究四川省高校重点实验室项目(TSZW2010);四川省中医药管理局项目(2020JC0117)

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Sensory evaluation and volatile components analysis of different brands of fermented glutinous rice

  • GONG Yanchuan ,
  • FU Dong ,
  • CAI Guangrong ,
  • LIU Bangqin ,
  • QIAO Wen ,
  • GUO Denghui
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  • 1(College of Chemistry and Chemical Engineering, Sichuan University of Arts and Science, Dazhou 635000, China)
    2(Key Laboratory of Exploitation and Study of Distinctive Plants in Education Department of Sichuan Province, Dazhou 635000, China)

Received date: 2022-06-30

  Revised date: 2022-07-22

  Online published: 2023-01-05

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摘要

为了比较不同品牌醪糟的挥发性成分差异性,采用模糊数学感官评价、顶空固相微萃取-气质联用仪(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻对6个品牌的醪糟进行了分析比较。模糊数学法感官评定结果显示,SL、SLS、DH和DL等4个品牌醪糟较其他2个品牌更受消费者喜爱。基于聚类分析和主成分分析(principal component analysis,PCA)对挥发性成分进行了定性分析,实现了对不同品牌醪糟的相似性和差异性研究。6个品牌的醪糟经HS-SPME-GC-MS共鉴定出121种挥发性物质,以酯类、醇类、醛类、酸类和萜烯类为主,酯类和醇类构成了醪糟的主体香气。GC-MS数据聚类分析和PCA的结果表明,6个品牌可分为3类,不同类别之间的挥发性成分存在显著差异。电子鼻传感器响应值前2个主成分的累计贡献率为95.1%,样品之间有较好的区分度。将主要挥发性成分和电子鼻进行了相关性分析,结果表明不同挥发性成分的相对含量和传感器信号响应值存在相关性。该研究结合模糊数学感官评价、HS-SPME-GC-MS和电子鼻分析了6个品牌的醪糟挥发性成分,为不同品牌醪糟的风味评价提供了参考依据。

关键词： 醪糟; 感官评定; 顶空固相微萃取-气质联用仪; 电子鼻; 挥发性成分

本文引用格式

龚燕川 , 符东 , 蔡光容 , 刘帮勤 , 谯雯 , 郭登辉 . 不同品牌醪糟感官评定及挥发性成分分析[J]. 食品与发酵工业, 2022 , 48(23) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.032670

Abstract

To study the difference of volatile components in different fermented glutinous rice, fuzzy mathematical sensory evaluation, headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and electronic nose were used to comparative analyze six brands of fermented glutinous rice. Fuzzy mathematical sensory evaluation showed that SL, SLS, DH and DL were more popular than the other two brands. Based on cluster analysis and principal component analysis (PCA), qualitative analysis of volatile components was carried out to study the similarities and differences of different brands of fermented glutinous rice. A total of 121 volatile substances were identified from six brands of fermented glutinous rice by HS-SPME-GC-MS, mainly including esters, alcohols, aldehydes, acids and terpenes. Esters and alcohols form the main aroma of fermented glutinous rice. Cluster analysis of PCA and GC-MS results showed that the six brands could be divided into three categories, and there were significant differences in volatile components among different categories. The cumulative contribution rate of PC in electronic nose data was 95.1%, indicating there is a good degree of differentiation between different brands. The correlation analysis between main volatile components and electronic nose showed that the relative contents of different volatile components were correlated with the signal response value of sensor. In this work, fuzzy mathematical sensory evaluation, HS-SPME-GC-MS and electronic nose were combined to analyze the volatile components of six brands of fermented glutinous rice, and the results can provide a reference for flavor evaluation of different brands of fermented glutinous rice.

Key words： fermented glutinous rice; sensory evaluation; headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS); electronic nose; volatile component

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