摘要
该文对炒制、低温烤制和高温烤制3种烹制方式香菇的挥发性成分和嗅觉感官特性进行研究。香菇挥发性成分采用顶空固相微萃取气质联用的方法进行测定,挥发性成分与感官特征的关联以皮尔森相关系数进行分析。主成分分析结果显示低温烤制的风味成分与高温烤制和炒制存在较大差异,低温烤制香菇中的含硫类、烷烃类、酯类挥发性成分高于高温烤制和炒制。在检测出的75种挥发性成分中,17种挥发性成分与感官特征存在显著相关,其中烷烃类、芳香族、酯类、酮类、含硫类、含氮类化合物(12种)含量与喜爱程度呈正相关,反式-2,4-癸二烯醛含量与香气感官指标呈负相关。结果表明,低温烤制方式更有利于获得高品质的香菇风味。
The paper investigated the volatile components and sensory characteristics of shiitake mushroom(Lentinula edodes)treated by different cooking methods(stir frying,high temperature oven-cooking,and low temperature oven-cooking).The volatile components of shiitake mushroom were detected by headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS),and the correlations between relative content of volatile components and sensory characteristics were analyzed via Pearson correlation coefficients.Principal component analysis(PCA)was performed to compare the volatile components among the three cooking techniques,which demonstrated great differences between low-temperature oven-cooking and other cooking techniques.Compared with the other two cooking techniques,low temperature oven-cooking facilitated the preservation of aromatic compounds such as sulfur-containing compounds,alkanes,and esters.A total of 75 volatile compounds were detected in shiitake mushroom,among which 17 volatile compounds showed the relative content in significant correlations with sensory characteristics.Specifically,12 volatile compounds(alkanes,aromatics,esters,ketones,sulfur-containing compounds,and nitrogen-containing compounds)of shiitake mushrooms were positively correlated with affection,while(E,E)-2,4-decadienal exerted negative effect on sensory quality.The findings of this study revealed that low-temperature oven-cooking was conducive to the flavor quality of shiitake mushroom.
作者
张韵
李蕙蕙
王菁
朱羽庄
蔡子闻
周圣弘
ZHANG Yun;LI Hui-hui;WANG Jing;ZHU Yu-zhuang;CAI Zi-wen;ZHOU Sheng-hong(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第6期75-84,共10页
Food Research and Development
基金
湖北省教育厅科学研究计划项目(B2016365)
武汉商学院校级学术团队(2018TD009)。
关键词
香菇
烹制工艺
挥发性成分
顶空固相微萃取气质联用
感官特性
shiitake mushroom
cooking techniques
volatile components
headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry
sensory characteristics
