江津津,董蕾,万红霞,张越华,钟研威,蔡施平

• 1:广州城市职业学院食品科学与美食养生学院
• 2:广东雅道生物科技有限公司

摘要(Abstract)：

为探究广式白腐乳的风味特性差异，并探索咸鲜调味料的风味检测方法，采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)、电子鼻、电子舌和氨基酸分析技术对5类广式白腐乳进行气味差异分析和滋味特性对比分析。结果表明，乙醇、乙酸、乙酸乙酯、丁酸丁酯、丁二酮、甲基丁醛、庚烯醛和丙酸等化合物是不同广式白腐乳中共有的高含量挥发性化合物。GHFR和LFFR与其他样品的气味差异明显。广式白腐乳的关键挥发性化合物包括乙醇、呋喃类、吡嗪类、二甲基三硫、糠醛、含氮化合物等。GHFR被鉴定出更多特征气味化合物。PCA分析结果表明，CBFR、HTFR和GZHFR的气味响应区域集中甚至重合，挥发性气味相近。电子舌分析结果表明，不同类样品在甜味、苦味、涩味和回味上的差异很小。游离氨基酸分析结果表明，LFFR总游离氨基酸含量最高，广式白腐乳均含有丰富的必需氨基酸和鲜味氨基酸。电子鼻、电子舌和GC-IMS等智能感官分析技术对广式白腐乳的风味甄别十分有效。5类广式白腐乳的气味差异明显，滋味差异不明显。GHFR和LFFR的风味更丰满，典型性突出。风味差异的主要原因是后期关键工序“灌汤后酵”时添加的酒和卤汁不尽相同。

关键词(KeyWords)： 广式白腐乳;电子鼻;电子舌;气相离子迁移谱;风味差异

Abstract:

Keywords:

基金项目(Foundation): 2021年广东大学生科技创新培育专项资金项目(pdjh2022b0961);; 广州市2021年科技计划项目(202102080487);; 广州城市职业学院科研团队“新资源食品功能与风味研究开发团队”;广州城市职业学院大学生创新创业训练计划项目(DC2022005);; 中国高校产学研创新基金-新一代信息技术创新项目立项课题(2020ITA06007);; 广州市大学生创新创业训练计划项目(2022CXCYJH013);; 广州市名师工作室项目(2022MSGZS015)

作者(Author): 江津津,董蕾,万红霞,张越华,钟研威,蔡施平

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