食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 352 - 359

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041656

分析与检测

广东阳江与广西黄姚黑豆豆豉香气组分及感官差异分析

  • 吴汇 ,
  • 金瑞琪 ,
  • 吴昌正 ,
  • 童星 ,
  • 张薄博
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  • 1(汕头大学 理学院生物系,广东省海洋生物学重点实验室,广东 汕头,515063)
    2(广东海天创新技术有限公司,广东省调味食品生物发酵先进技术企业重点实验室,广东 佛山,528000)
    3(佛山市海天(高明)调味食品有限公司,广东 佛山,528500)
第一作者:硕士研究生(张薄博教授为通信作者,E-mail:bbzhang@stu.edu.cn)

收稿日期: 2024-11-21

  修回日期: 2025-02-18

  网络出版日期: 2025-10-16

基金资助

云南省重大科技专项计划项目(202302AE90019)

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Analysis of aroma components and sensory difference between black bean Douchi from Yangjiang, Guangdong and Huangyao, Guangxi

  • WU Hui ,
  • JIN Ruiqi ,
  • WU Changzheng ,
  • TONG Xing ,
  • ZHANG Bobo
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  • 1(Guangdong Provincial Key Laboratory of Marine Biology, Department of Biology, College of Science, Shantou University, Shantou 515063, China)
    2(Guangdong Haitian Innovation Technology Co.Ltd., Guangdong Provincial Key Laboratory of Advanced Bio-fermentation Technology Enterprise in Flavoring & Food, Foshan 528000, China)
    3(Foshan Haitian (Gaoming) Flavored Foods Co.Ltd., Foshan 528500, China)

Received date: 2024-11-21

  Revised date: 2025-02-18

  Online published: 2025-10-16

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摘要

豆豉的香气感官是影响消费者选择的最重要因素之一。该研究采用顶空固相微萃取-气相色谱-质谱联用技术结合感官评价,对产自广东阳江及广西黄姚的10种市售黑豆豆豉进行香气组分及感官差异分析。结果表明,10种黑豆豆豉共鉴定出202种挥发性化合物,以醛类、酯类和醇类物质为主。结合正交-偏最小二乘判别分析模型和气味活度值(odor activity value,OAV)分析,10种样品中共筛选出22种OAV>1.0的挥发性化合物,其中正壬醛、3-甲基丁醛和2-甲基丁酸乙酯等9种挥发性化合物的OAV在不同产地间存在显著差异。异戊酸、3-甲基丁醛和4-乙基愈创木酚3种物质是广东阳江黑豆豆豉中的重要赋香物质,使其在焦香和花香方面得分较高;正壬醛、丁酸乙酯和2-乙基-3,6-二甲基吡嗪等6种物质是广西黄姚黑豆豆豉中的重要赋香物质,使黄姚豆豉更多呈现花香、果香和醇香香气。通过对阳江和黄姚黑豆豆豉的香气组分及感官差异分析,揭示了广东及广西两省著名豆豉产区黑豆豆豉的关键香气组分及感官特征,可为区域特色黑豆豆豉产品风味品质升级提供参考。

关键词： 阳江黑豆豆豉; 黄姚黑豆豆豉; 香气组分; 感官差异; 气相色谱质谱联用技术

本文引用格式

吴汇 , 金瑞琪 , 吴昌正 , 童星 , 张薄博 . 广东阳江与广西黄姚黑豆豆豉香气组分及感官差异分析[J]. 食品与发酵工业, 2025 , 51(18) : 352 -359 . DOI: 10.13995/j.cnki.11-1802/ts.041656

Abstract

The aroma of Douchi is a key factor influencing consumer preference.This study utilized headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS) along with sensory evaluation to analyze the components of aroma and sensory differences of ten commercially available black bean Douchi from Yangjiang, Guangdong, and Huangyao, Guangxi.Results showed that a total of 202 volatile compounds were identified in the ten black bean Douchi, with aldehydes, esters, and alcohols being the predominant compounds.Combined with the orthogonal partial least squares discriminant analysis (OPLS-DA) model and odor activity value (OAV) analysis, a total of 22 volatile compounds with OAV>1.0 were selected from ten kinds of Douchi.Nine volatile compounds, including nonanal, isovaleraldehyde, and ethyl 2-methylbutanoate, exhibited significant differences in OAV across the ten types of Douchi.Isovaleric acid, 3-methylbutanal, and 4-ethylguaiacol were the key aroma compounds in the black bean Douchi from Yangjiang, Guangdong, which contributed to higher scores for roasted and floral aromas.In contrast, nonanal, ethyl butyrate, and 2-ethyl-3,6-dimethylpyrazine, along with three other compounds, were the key aroma compounds in the black bean Douchi from Huangyao, Guangxi, resulting in a more prominent floral, fruity, and alcoholic fragrance.Through the analysis of the aroma components and sensory differences between black bean Douchi from Yangjiang and Huangyao, this study identified the key aroma compounds and sensory characteristics of black bean Douchi from the renowned Douchi production regions of Guangdong and Guangxi.These findings offer valuable insights for enhancing the flavor quality of region-specific black bean Douchi products.

Key words： Yangjiang black bean Douchi; Huangyao black bean Douchi; aroma components; sensory differences; gas chromatography-mass spectrometry

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