摘要
采用电子鼻和GC-MS技术,对四川成都、湖北襄阳和山东菏泽产腌制大头菜样品的风味品质进行了评价。电子鼻传感器T30/1,P10/2,T70/2,PA/2,P30/1,P30/2,TA/2对襄阳大头菜的响应值显著偏低(P<0.05),而传感器LY2/gCT呈现出相反的趋势(P>0.05)。通过主坐标分析、典范对应分析、多元方差分析和聚类分析发现不同地区产腌制大头菜整体风味品质存在显著差异(P<0.05)。襄阳大头菜样品中主要挥发性风味物质为3-丁炔-1-醇、壬醛、乙酸异戊酯、D-柠檬烯、丙酮、乙酸乙酯和异戊醛,其平均相对含量分别为17.52%,13.44%,7.52%,7.19%,7.16%,6.83%,6.11%。
The flavor profile characterizations of salted mustard root collected from different regions such as Chengdu in Sichuan Province,Xiangyang in Hubei Province and Heze in Shandong Province are studied by electronic tongue and gas chromatography-mass spectrometer.The result of electronic nose indicates that the response values of sensor T30/1,P10/2,T70/2,PA/2,P30/1,P30/2,TA/2 are significant lower in Xiangyang mustard root(P<0.05),and sensor LY2/gCT has an opposite tendency.The principal coordinate analysis(PCA),canonical correlation analysis,multivariate analysis of variance(MANOVA)and cluster analysis(CA)show that there are significant differences in flavor profile characterization of salted mustard root samples collected from different regions(P<0.05).The results show that 3-butylene-1-alcohol,nonanal,isoamyl acetate,D-limonene,acetone,ethyl acetate and isovaleraldehyde are major volatile components in Xiangyang mustard root,with the average relative content of 17.52%,13.44%,7.52%,7.19%,7.16%,6.83%,6.11%respectively.
作者
赵慧君
王玉荣
李昕沂
赵楠
郭壮
ZHAO Hui-jun;WANG Yu-rong;LI Xin-yi;ZHAO Nan;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)
出处
《中国调味品》
CAS
北大核心
2018年第11期17-22,共6页
China Condiment
基金
湖北文理学院教师科研能力培育基金双百行动计划专项项目(PYSB20181061)
