文章摘要
不同产地传统海虾酱的风味特征研究
Study on flavor characteristics of traditional shrimp sauce from different producing areas
投稿时间:2020-11-18  修订日期:2021-03-16
DOI:
中文关键词: 海虾酱  风味特征  挥发性化合物  气相离子迁移谱  顶空-固相微萃取-气相色谱-质谱联用
英文关键词: shrimp sauce  flavor characteristics  volatile compounds  gas chromatography ion mobility spectrometry  headspace solid phase microextraction- gas chromatography-mass spectrometry
基金项目:广东省自然科学基金项目(2018A030313075),广东省普通高校特色创新项目(自然科学 2018GKTSCX030),校级科研团队项目,广州市社区教育服务指导中心重点项目(2020SQJY001)
作者单位邮编
江津津 广州城市职业学院 510405
欧爱芬 广州城市职业学院 
潘光健 广州城市职业学院 
林婉玲 韩山师范学院 
陈庆 广州城市职业学院 
陈烽华 广州城市职业学院 
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中文摘要:
      [目的] 为探究我国不同产地传统海虾酱的风味特征,探讨风味形成机理。[方法] 从感官量化描述分析和营养成分分析入手,应用气相离子迁移谱和顶空-固相微萃取-气相色谱/质谱联用对不同产地传统海虾酱的风味特征进行探究。[结果] 不同产地传统海虾酱的挥发性风味有显著性差异,气相离子迁移谱和气质联用可以高效表征气味差异。[结论] 不同产地虾酱的挥发性成分的种类和含量均有显著差异,2-乙基己醇、3-乙基-2,5-甲基吡嗪、二甲胺、二甲基三硫和3-甲硫基丙醛等化合物是海虾酱的特征挥发性化合物。QDA结果显示粤港澳产虾酱样品的色泽与风味评分较好,蛋白质和游离氨基酸含量高于其他样品,但腥味也较明显。虾酱的粗脂肪含量与QDA评分没有明显关联。当水分含量介于18%-28%(w%)时,虾酱的粘稠度评分最高。粤港澳产虾酱的特征香气化合物为吡嗪类,如2,6二甲基吡嗪、2-乙基-6-甲基吡嗪等。三甲胺及二甲胺是传统海虾酱的特征风味物,含硫化合物是发酵水产调料的特征风味化合物,但也有可能源于配料中的葱、蒜等香辛料。
英文摘要:
      [Objective] to explore the flavor characteristics of traditional shrimp sauce from different places of China and to explore the formation mechanism of the flavor. [Methods] the flavor characteristics of traditional shrimp sauce from different areas were studied by using the gas ion migration spectrum and headspace solid phase microextraction gas chromatography / mass spectrometry. [results] there were significant differences in the volatile flavor of traditional shrimp sauce from different places. The gas ion migration spectrum and GC-MS could be used to characterize the odor difference. [Conclusion] the volatile components of shrimp sauce from different places are significantly different. 2-ethyl-hexanol, 3-ethyl-2,5-methylpyrazine, dimethylamine, dimethyl trisulfide and 3-methylthiopropionaldehyde are the characteristic volatile compounds of shrimp sauce. QDA results showed that the color and flavor score of shrimp sauce produced in Guangdong, Hong Kong and Macao were better, and the content of protein and free amino acids was higher than that of other samples, but the fishy smell of shrimp sauce was also obvious. There was no significant correlation between the crude fat content of shrimp sauce and QDA score. When the moisture content is between 18% and 28% (W%), the viscosity of shrimp sauce is the highest. The characteristic aroma compounds of shrimp sauce produced in Guangdong and Hong Kong are pyrazines, such as 2,6 dimethylpyrazine, 2-ethyl-6-methylpyrazine, etc. Trimethylamine and dimethylamine are the characteristic flavor compounds of traditional shrimp sauce. Sulfur compounds are the characteristic flavor compounds of fermented aquatic seasoning, but they may also be derived from the spices such as onion and garlic in the ingredients.
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