贾晓攀,唐万婷,吴宝珠,易宇文,关雎,蔡雪梅,吴华昌,乔兴,邓静

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室
• 3:四川旅游学院烹饪学院

摘要(Abstract)：

该研究采用气相色谱-离子迁移谱(GC-IMS)技术，结合相对气味活度值(ROAV)分析、电子舌评估和游离氨基酸测定，对四川传统清鸡汤及4种市售鸡汤的风味成分进行了深入分析。通过GC-IMS鉴定出66种挥发性化合物，其中3-甲基-1-丁醇作为四川传统清鸡汤中的关键香气化合物，显著提升了其独特的风味。游离氨基酸分析表明谷氨酸和组氨酸对鸡汤的滋味贡献显著。电子舌评估揭示了5种不同品牌鸡汤在味觉特性上的差异，而PLS-DA模型成功区分了5种鸡汤的挥发性风味物质，并识别出特征性气味物质。该研究结果为传统鸡汤的风味优化和工业化生产提供了科学依据，同时为食品工业中风味化合物的应用提供了新见解。

关键词(KeyWords)： 清鸡汤;风味成分;GC-IMS;ROAV;电子舌;游离氨基酸

Abstract:

Keywords:

基金项目(Foundation): 四川省高校科研创新团队建设计划(18TD0043);; 四川旅游学院科技创新团队项目(21SCTUTG01);; 烹饪科学四川省高等学校重点实验室(PRKX2023Z07);; 川菜工业化四川省高等学校工程研究中心(GCZX22-33);; 川菜发展研究中心(CC23Z03)

作者(Author): 贾晓攀,唐万婷,吴宝珠,易宇文,关雎,蔡雪梅,吴华昌,乔兴,邓静

参考文献(References)：

• [1]FAN M D,XIAO Q F,XIE J C,et al.Aroma compounds in chicken broths of Beijing Youji and commercial broilers[J].Journal of Agricultural and Food Chemistry,2018,66(39):10242-10251.
• [2]XIAO Z C,ZHANG W A,YANG H T,et al.1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler[J].Food Research International,2021,140(2):110008.
• [3]孙新生，杨凌寒.鸡汤加工工艺研究进展[J].现代食品，2023,29(13):18-21.
• [4]■.Elemental analysis of instant soups and seasoning mixtures by ICP-OES[J].Food Chemistry,2007,105(1):242-247.
• [5]CARVALHO L S B,SILVA C S,NóBREGA J A,et al.Microwave induced plasma optical emission spectrometry for multielement determination in instant soups[J].Journal of Food Composition and Analysis,2020,86:103376.
• [6]纪韦韦，刘扬，洪文龙.鸡汤类产品研究现状及其发展趋势[J].食品工业科技，2012,33(1):430-432.
• [7]LIU H C,XU Y A,WU J J,et al.GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons[J].Food Research International,2021,150:110784.
• [8]张浩，顾思远，邓静，等.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[J].食品科学，2024,45(7):172-181.
• [9]杨镰，王天杨，吴宝珠，等.基于GC-IMS结合多元统计模型分析不同酵母菌发酵对豆汤酱挥发性化合物的影响[J].食品工业科技，2024,45(14):282-289.
• [10]姚嫚，徐幸莲，朱纯，等.不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比[J].食品工业科技，2023,44(19):86-98.
• [11]杜佳馨，席嘉佩，方东路，等.猪肚菌不同部位的营养评价及风味特征分析[J].浙江大学学报(农业与生命科学版),2021,47(6):743-756.
• [12]倪瑞洁，詹萍，田洪磊.基于GC-IMS结合多元统计方法分析炸制时间对花椒调味油挥发性物质的影响[J].食品科学，2022,43(6):279-286.
• [13]陈芝飞，蔡莉莉，郝辉，等.香气活力值在食品关键香气成分表征中的应用研究进展[J].食品科学，2018,39(19):329-335.
• [14]刘登勇，周光宏，徐幸莲.确定食品关键风味化合物的一种新方法：“ROAV” 法[J].食品科学，2008,29(7):370-374.
• [15]贾洪锋，梁爱华，秦文，等.气质联用法分析鱼香肉丝中的挥发性风味物质[J].食品研究与开发，2011,32(3):121-125.
• [16]蓬桂华，李文馨，殷勇，等.电子鼻和电子舌在分析桑果汁风味上的应用[J].食品工业科技，2020,41(12):234-237,244.
• [17]彭海川，钱琴，母运龙，等.不同烹饪方式处理的鲟鱼肉营养成分和风味比较[J].现代食品科技，2022,38(2):236-244.
• [18]袁灿，何莲，胡金祥，等.基于电子舌和电子鼻结合氨基酸分析鱼香肉丝调料风味的差异[J].食品工业科技，2022,43(9):48-55.
• [19]雷文平，周辉，周杏荣，等.SPME-GC-MS结合组学技术分析发酵椰奶特征风味与风味物质相关性[J].食品与机械，2019,35(2):42-47.
• [20]谢俊鸿，赵钰，胡杨.超声辅助酶解制备草鱼鳞胶原肽的特征风味解析[J].中国调味品，2024,49(4):1-10.
• [21]LIOE H N,APRIYANTONO A,TAKARA K,et al.Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids[J].Journal of Food Science,2005,70(7):401-405.
• [22]丁奇，赵静，孙颖，等.4种鸡汤中游离氨基酸的组成及呈味贡献对比分析[J].精细化工，2015,32(11):1260-1265.
• [23]LI M Q,YANG R W,ZHANG H,et al.Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J].Food Chemistry,2019,290:32-39.
• [24]岳伟，王丹，王盼，等.基于电子鼻结合GC-IMS分析浅渍黄瓜贮藏过程中的风味变化[J/OL].食品工业科技，1-19[2024-08-09].https://doi.org/10.13386/j.issn1002-0306.2023110229.
• [25]SUN X X,YU Y M,SALEH A S M,et al.Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC-MS,GC-IMS,and E-nose[J].Food Research International,2023,173:113335.
• [26]ZHAO Y,WANG Y Q,LI C S,et al.Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network[J].Food Research International,2021,141(8):110122.
• [27]ZHAN F L,SUN L X,ZHAO G M,et al.Multiple technologies combined to analyze the changes of odor and taste in Daokou braised chicken during processing[J].Foods,2022,11(7):963.
• [28]QIAN M,ZHENG M Y,ZHAO W H,et al.Effect of marinating and frying on the flavor of braised pigeon[J].Journal of Food Processing and Preservation,2021,45(5):15219.
• [29]WANG F,GAO Y Q,WANG H B,et al.Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Meat Science,2021,175(1):108449.
• [30]GUO J,WANG Q,CHEN C G,et al.Effects of different smoking methods on sensory properties,free amino acids and volatile compounds in bacon[J].Journal of the Science of Food and Agriculture,2021,101(7):2984-2993.
• [31]DOMíNGUEZ R,GóMEZ M,FONSECA S,et al.Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J].Meat Science,2014,97(2):223-230.
• [32]赵洪雷，冯媛，徐永霞，等.海鲈鱼肉蒸制过程中品质及风味特性的变化[J].食品科学，2021,42(20):145-151.
• [33]LUO X Y,XIAO S T,RUAN Q F,et al.Differences in flavor characteristics of frozen surimi products reheated by microwave,water boiling,steaming,and frying[J].Food Chemistry,2022,372(38):131260.
• [34]DOMíNGUEZ R,PURRI?OS L,PéREZ-SANTAESCOLáSTICA C,et al.Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique[J].Food Analytical Methods,2019,12(6):1-22.
• [35]LI H,LI X,ZHANG C H,et al.Flavor compounds and sensory profiles of a novel Chinese marinated chicken[J].Journal of the Science of Food and Agriculture,2016,96(5):1618-1626.
• [36]ZHOU H,CUI W,GAO Y F,et al.Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS[J].Current Research in Food Science,2022,5(4):1484-1493.
• [37]彭宇，柴毛毛，崔细鹏，等.丁酸类添加剂及其与合生元组合对肉鸡生长性能和肠道健康的影响[J].动物营养学报，2020,32(11):5145-5157.
• [38]GIRI A,OSAKO K,OHSHIMA T.Identification and characterisation of headspace volatiles of fish miso,a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631.
• [39]QI J,LIU D Y,ZHOU G H,et al.Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens[J].Journal of Food Science,2017,82(9):2031-2040.
• [40]金文刚，刘俊霞，孙海燕，等.基于GC-IMS结合化学计量学鉴别大鲵油掺伪不同比例花生油挥发性有机物特征[J].食品科学，2023,44(10):368-376.
• [41]马宁原，姚凌云，孙敏，等.基于GC-IMS和GC-MS分析不同发酵方式对黄桃酒香气成分的影响[J].食品科学，2023,44(12):306-314.
• [42]MENG F B,LEI Y T,LI Q Z,et al.Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice[J].LWT-Food Science and Technology,2022,171(13):114104.
• [43]YAO L Y,MO Y F,CHEN D,et al.Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC-MS,GC-olfactometry,odor activity values,and sensory analyses[J].LWT-Food Science and Technology,2021,150(2):111982.
• [44]CANO-GARCíA L,BELLOCH C,FLORES M.Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages[J].Meat Science,2014,96(4):1469-1477.
• [45]李想，邓静，易宇文，等.电子舌和气相色谱-离子迁移谱技术分析炖煮时间对松茸鸡汤风味的影响[J].中国食品学报，2024,24(1):336-348.
• [46]钱敏，白卫东，赵文红，等.不同氨基酸和糖对美拉德反应产物的影响[J].食品科学，2016,37(13):31-35.
• [47]张学敏.呋喃系列食品香料[J].天津化工，1987(2):35-39.
• [48]姚文生，蔡莹暄，刘登勇，等.基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析[J].食品与发酵工业，2021,47(9):253-261.
• [49]何香，许时婴.蒸煮鸡肉的挥发性香气成分[J].无锡轻工大学学报，2001(5):497-499.