食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 293 - 301

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034240

分析与检测

基于电子鼻、GC-MS结合感官评价分析丰都麻辣鸡调料风味特征

  • 屠大伟 ,
  • 陈小鸿 ,
  • 黄永强 ,
  • 胡霞 ,
  • 王烁超 ,
  • 刘文俊
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  • 1(重庆工商大学 环境与资源学院,重庆,400067)
    2(重庆万标检测技术有限公司,重庆,400714)
第一作者:博士,正高级工程师(刘文俊讲师为通信作者,E-mail:wenjun.liu@ctbu.edu.cn)

收稿日期: 2022-11-08

  修回日期: 2022-12-12

  网络出版日期: 2024-01-31

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Analysis of flavor characteristics of Fengdu spicy chicken seasoning by electronic nose, GC-MS, and sensory evaluation

  • TU Dawei ,
  • CHEN Xiaohong ,
  • HUANG Yongqiang ,
  • HU Xia ,
  • WANG Shuochao ,
  • LIU Wenjun
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  • 1(School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)
    2(Chongqing Wanbiao Testing Technology Co.Ltd., Chongqing 400714, China)

Received date: 2022-11-08

  Revised date: 2022-12-12

  Online published: 2024-01-31

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摘要

调料对丰都麻辣鸡品质有重要影响,为评价丰都麻辣鸡调料的风味特征,该文采用HPLC、电子鼻、GC-MS技术以及感官评价等方法分析研究了不同厂家丰都麻辣鸡调料麻度、辣度和挥发性香气成分。结果表明,不同厂家丰都麻辣鸡调料的山椒素和辣椒素类物质含量分别为0.023~4.053 mg/g和0.123~0.471 g/kg,麻度、辣度差异显著;电子鼻结合主成分分析可用于对不同厂家丰都麻辣鸡调料的快速区分;在丰都麻辣鸡调料中共检测出81种挥发性成分,其组成和比例的不同使得各厂家丰都麻辣鸡产品风味各异;香气活度值(odor activity value, OAV)分析筛选出了13种主要香气成分,主要为月桂烯、芳樟醇、(Z)-2-癸烯醛、D-柠檬烯、乙酸芳樟酯等成分;经感官评价,S4、S8、S9的感官评分最高,其麻辣味较为协调、适口。总的来说,不同厂家丰都麻辣鸡调料的麻辣程度和香气有差异,结合麻度、辣度分析和感官评价结果,1.512~4.053 mg/g、0.184~0.200 g/kg可能是较为适宜的麻度、辣度范围,其整体风味以脂肪香、花果香和辛香为主。

关键词： 丰都麻辣鸡调料; HPLC; 电子鼻; GC-MS; 麻度; 辣度; 挥发性成分

本文引用格式

屠大伟 , 陈小鸿 , 黄永强 , 胡霞 , 王烁超 , 刘文俊 . 基于电子鼻、GC-MS结合感官评价分析丰都麻辣鸡调料风味特征[J]. 食品与发酵工业, 2024 , 50(1) : 293 -301 . DOI: 10.13995/j.cnki.11-1802/ts.034240

Abstract

Seasonings have an important effect on the quality of Fengdu spicy chicken. To evaluate the flavor characteristics of Fengdu spicy chicken seasonings, the numbing and spicy intensity, aroma components, and sensory characteristics were analyzed by HPLC, electronic nose, GC-MS, and sensory evaluation. Results showed that the contents of sanshool and capsaicinoids in Fengdu spicy chicken seasonings from different manufacturers were 0.023-4.053 mg/g and 0.123-0.471 g/kg, respectively. Their intensity of numbing and spicy difference was significant. An electronic nose combined with principal component analysis could be used to quickly distinguish Fengdu spicy chicken seasonings from different manufacturers. A total of 81 volatile components were detected in Fengdu spicy chicken seasoning. The difference in composition and proportion resulted in different flavor of Fengdu spicy chicken products from different manufacturers. 13 main aroma components were screened out by odor activity value (OAV) analysis, including myrcene, linalool, (Z)-2-decenal, D-limonene, and linalyl acetate. The sensory scores of S4, S8, and S9 were significantly higher than those of other samples, and their spicy taste was more coordinated and palatable. On the whole, the numbing and spicy intensity and aroma of Fengdu spicy chicken seasonings from different manufacturers were different. Combined with the results of the numbing and spicy intensity analysis and sensory evaluation, the intensity of numbing (1.512-4.053 mg/g) and spicy (0.184-0.200 g/kg) may be the more suitable range for Fengdu spicy chicken seasoning. The overall flavor of Fengdu spicy chicken seasoning was mainly fatty, floral, and spicy.

Key words： Fengdu spicy chicken seasoning; HPLC; electronic nose; GC-MS; numbing intensity; spicy intensity; volatile component

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