基于电子鼻和GC-MS技术对市售酱油风味品质的评价Flavor Quality Evaluation of Soy Sauce by Electronic Nose and GC-MS
杨成聪,舒娜,张亦舒,付彩霞,赵慧君,郭壮
摘要(Abstract)：
从市场上采集了33个生抽酱油和11个老抽酱油样品,使用电子鼻和气相色谱-质谱联用技术对其风味品质进行了评价。通过主成分分析、典范对应分析和多元方差分析发现生抽和老抽酱油的风味品质存在显著差异,老抽酱油中芳香类物质的含量显著高于生抽酱油(P<0.05)。经冗余分析发现该差异是由于异丁醇、异戊醇、乙醇、醋酸、异戊醛和异丁醛6类挥发性风味物质导致的。经曼-惠特尼检验发现,生抽酱油挥发性风味物质中异丁醇、异戊醇和乙醇的相对含量显著高于老抽酱油(P<0.05),而醋酸、异戊醛和异丁醛则呈现出相反的趋势(P<0.05)。
关键词(KeyWords)： 酱油;电子鼻;气相色谱-质谱;品质评价
基金项目(Foundation): 湖北省技术创新专项重大项目(2016ABA108);; 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)
作者(Author): 杨成聪,舒娜,张亦舒,付彩霞,赵慧君,郭壮
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