基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异
TS207.3; 为研究不同等级郫县豆瓣煸炒后风味差异,采用固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)和GC-离子迁移谱(GC-ion mobility spectrometry,GC-IMS)技术,使用主成分分析、正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA),结合气味活性值(odor activity value,OAV)确定关键化合物.结果表...
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| Published in | 食品科学 Vol. 45; no. 7; pp. 172 - 181 |
|---|---|
| Main Authors | , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100%四川旅游学院烹饪学院,四川 成都 610100%四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100
15.04.2024
四川旅游学院烹饪学院,四川 成都 610100 |
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| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20230811-077 |
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| Abstract | TS207.3; 为研究不同等级郫县豆瓣煸炒后风味差异,采用固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)和GC-离子迁移谱(GC-ion mobility spectrometry,GC-IMS)技术,使用主成分分析、正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA),结合气味活性值(odor activity value,OAV)确定关键化合物.结果表明:SPME-GC-MS鉴定出88 种化合物,包含醛类15 种、醇类11 种、酯类17 种、酮类13 种、酸类5 种、烯烃类5 种、烷烃类6 种、杂环类7 种、苯酚类2 种、醚类及其他化合物7 种,其中34 种为共有化合物;GC-IMS鉴定出57 种化合物,并经OPLS-DA得到变量投影重要性值大于1的16 种关键化合物;OAV结果表明,丁酸乙酯使特级豆瓣呈现苹果香,异戊醛带来麦芽香,异戊酸乙酯使一级豆瓣呈现果香,3-甲硫基丙醛带来烤土豆香和酱香,异丁酸乙酯使二级豆瓣呈现果香,异戊醛、异丁醛带来麦芽香,最终确定煸炒后豆瓣整体呈现果香、酒香、麦芽香、酸香、草香、可可香、杏仁香及酱香.研究结果可用于判定煸炒后豆瓣香气特征,并为感官定量描述法前期设计感官属性描述词汇提供参考依据. |
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| AbstractList | TS207.3; 为研究不同等级郫县豆瓣煸炒后风味差异,采用固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)和GC-离子迁移谱(GC-ion mobility spectrometry,GC-IMS)技术,使用主成分分析、正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA),结合气味活性值(odor activity value,OAV)确定关键化合物.结果表明:SPME-GC-MS鉴定出88 种化合物,包含醛类15 种、醇类11 种、酯类17 种、酮类13 种、酸类5 种、烯烃类5 种、烷烃类6 种、杂环类7 种、苯酚类2 种、醚类及其他化合物7 种,其中34 种为共有化合物;GC-IMS鉴定出57 种化合物,并经OPLS-DA得到变量投影重要性值大于1的16 种关键化合物;OAV结果表明,丁酸乙酯使特级豆瓣呈现苹果香,异戊醛带来麦芽香,异戊酸乙酯使一级豆瓣呈现果香,3-甲硫基丙醛带来烤土豆香和酱香,异丁酸乙酯使二级豆瓣呈现果香,异戊醛、异丁醛带来麦芽香,最终确定煸炒后豆瓣整体呈现果香、酒香、麦芽香、酸香、草香、可可香、杏仁香及酱香.研究结果可用于判定煸炒后豆瓣香气特征,并为感官定量描述法前期设计感官属性描述词汇提供参考依据. |
| Abstract_FL | In order to identify the differences in flavor among different grades of stir-fried Pixian broad bean paste,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),GC-ion mobility spectrometry(GC-IMS),principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA)and odor activity value(OAV)were applied to determine the key flavor compounds.The results showed that SPME-GC-MS identified 88 volatile organic compounds(VOCs),including 15 aldehydes,11 alcohols,17 esters,13 ketones,5 acids,5 olefins,6 alkanes,7 heterocycles,2 phenols,7 ethers and other compounds.Among them,34 were common to all samples.A total of 57 compounds were identified by GC-IMS,and 16 key flavor compounds with variable importance in the projection(VIP)values>1 were identified by OPLS-DA.According to their OAV values,ethyl butyrate contributed to the apple-like aroma of super grade Pixian broad bean paste,and isovaleraldehyde contributed to its malty aroma;ethyl isovalerate contributed to the fruity aroma of first grade Pixian broad bean paste,and 3-methylthiopropionaldehyde was responsible for its roasted potato-like and soy sauce-like aroma;ethyl isbutyric acid contributed to the fruity aroma of second grade Pixian broad bean paste,and isovaleraldehyde and isobutyraldehyde were responsible for its malty aroma.Finally,it was determined that the overall aroma characteristics of stir-fried Pixian broad bean paste were fruity,wine-like,malty,sour,herbaceous,cocoa-like,almond-like and soy sauce-like.These results can serve as references for determining the aroma characteristics of stir-fried Pixian bean paste in the future,and provide a basis for the early design of sensory descriptors for quantitative descriptive analysis. |
| Author | 易宇文 张浩 唐英明 邓静 周剑琴 顾思远 |
| AuthorAffiliation | 四川旅游学院烹饪学院,四川 成都 610100;四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100%四川旅游学院烹饪学院,四川 成都 610100%四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100 |
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| Author_FL | ZHANG Hao GU Siyuan YI Yuwen DENG Jing ZHOU Jianqin TANG Yingming |
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| DocumentTitle_FL | Analysis of Differences in Flavor Characteristics among Different Grades of Stir-Fried Pixian Broad Bean Paste by SPME-GC-MS and GC-IMS |
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| Keywords | 风味化合物 煸炒 Pixian broad bean paste stir-fried 气相色谱-离子迁移谱 flavor compounds solid phase microextraction-gas chromatography-mass spectrometry 郫县豆瓣 gas chromatography-ion mobility spectrometry 固相微萃取-气相色谱-质谱联用 |
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| Publisher | 四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100%四川旅游学院烹饪学院,四川 成都 610100%四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100 四川旅游学院烹饪学院,四川 成都 610100 |
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| Snippet | TS207.3; 为研究不同等级郫县豆瓣煸炒后风味差异,采用固相微萃取-气相色谱-质谱联用(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)... |
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| Title | 基于固相微萃取-气相色谱-质谱联用和气相色谱-离子迁移谱分析不同等级郫县豆瓣煸炒后风味特征差异 |
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