摘要
为探寻不同煸炒温度对郫县豆瓣风味变化和游离氨基酸呈味的影响,使用菜籽油在60,80,100,120,140℃煸炒豆瓣,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术、气味活性值(odor activity value,OAV)、正交偏最小二乘法判别分析(orthogonal partial least squares-discrimination analysis,OPLS-DA)和主成分分析(principal component analysis,PCA)确定不同煸炒温度对豆瓣风味和关键化合物的影响,结合滋味活性值(taste activity value,TAV)分析对游离氨基酸呈味的影响。结果表明,煸炒温度在60,80℃时郫县豆瓣化合物开始分解转化,煸炒温度在100,120,140℃时郫县豆瓣化合物大量聚集、浓缩为关键风味化合物。GC-IMS共鉴定出40种挥发性化合物(单体或二聚体),醇类是郫县豆瓣的主要化合物(相对浓度为12.43%~36.89%);其中,2-乙基呋喃使煸炒后的豆瓣呈现焦香风味,1-戊烯-3-醇使豆瓣呈现果香,正戊醛、(E)-2-庚烯醛使豆瓣呈现刺激气味和油脂香气。TAV分析确定120℃为煸炒最佳温度,此时郫县豆瓣的滋味最佳,谷氨酸的鲜味强度最高(TAV为44.38);当煸炒温度达到140℃时,缬氨酸的鲜味强度最高(TAV为18.21),豆瓣开始呈现苦味。Pearson相关性分析确认郫县豆瓣的TAV与OAV存在明显的相关性。
In order to explore the effects of different stir-frying temperatures on the change of flavor and the taste of free amino acids of Pixian bean paste,rapeseed oil is used to stir-fry bean paste at 60,80,100,120,140℃.Gas chromatography-ion mobility spectrometry(GC-IMS),odor activity value,orthogonal partial least squares-discrimination analysis(OPLS-DA)and principal component analysis(PCA)are used to determine the effects of different stir-frying temperatures on the flavor and key compounds of bean paste,and the effect on the taste of free amino acids is analyzed combined with taste activity value(TAV).The results show that the compounds of Pixian bean paste begin to decompose and transform when the stir-frying temperatures are 60,80℃,and gather and concentrate into key flavor compounds when the stir-frying temperatures are 100,120,140℃.A total of 40 volatile compounds(monomers or dimers)are identified by GC-IMS,and alcohols are the main compounds(the relative concentration of 12.43%~36.89%)in Pixian bean paste,among which,2-ethylfuran makes the stri-fried bean paste appear burnt flavor,1-pentene-3-alcohol makes the bean paste appear fruity flavor,n-valeraldehyde,(E)-2-heptenal make the bean paste appear irritating odor and greasy aroma.Through TAV analysis,it is determined that 120℃is the best stir-frying temperature.Pixian bean paste has the best taste and umami intensity of glutamic acid is the highest(TAV is 44.38)at this time.When the stir-frying temperature reaches 140℃,the umami intensity of valine is the highest(TAV is 18.21),and the bean paste begins to show bitterness.Through Pearson correlation analysis,it is determined that there is obvious correlation between TAV and OAV of Pixian bean paste.
作者
张浩
顾思远
姜元华
周剑琴
唐英明
邓静
易宇文
ZHANG Hao;GU Si-yuan;JIANG Yuan-hua;ZHOU Jian-qin;TANG Ying-ming;DENG Jing;YI Yu-wen(Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Artificial Intelligence for Sichuan Cuisine,Chengdu 610100,China;College of Culinary Science,Sichuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期60-68,85,共10页
China Condiment
基金
四川省自然科学基金项目(2022NSFSC0120)
四川省教育厅研究中心项目(18TD0043)
川菜人工智能重点实验室项目(CR23Y09,CR23Y18)
四川旅游学院校级科研团队(21SCTUTG01)
四川旅游学院校级科研项目(2023SCTUZK83)
四川省重点实验室开放基金项目(2019GTJ011)
烹饪科学四川省高等学校重点实验室项目(PRKX201908)。
关键词
豆瓣
煸炒
气相色谱-离子迁移谱
风味化合物
游离氨基酸
bean paste
stir-frying
gas chromatography-ion mobility spectrometry
flavor compounds
free amino acids
