文献类型：期刊文献

中文题名：不同产地糟卤的挥发性成分及风味特性分析

英文题名：Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins

作者：黄佳怡[1];彭钰珂[1];田雯轩[1];程彦哲[1];陈梓天[1];常雅宁[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2025

卷号：46

期号：16

起止页码：291

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：;EI(收录号：20253419022493);北大核心:【北大核心2023】；

语种：中文

中文关键词：糟卤;风味分析;气相色谱-质谱法(GC-MS);电子舌;成分分析

外文关键词：Zaolu;flavor compounds;gas chromatography-mass spectrometry(GC-MS);electronic tongue;ingredient analysis

摘要：糟卤是一种香气浓郁、滋味醇厚的地方性特色发酵食品,研究糟卤的风味差异,有利于了解其香气和呈味特点,进而促进品质的提升。本研究以四种不同来源的糟卤为研究对象,利用气相色谱-质谱联用技术来鉴别和定量其主要挥发性风味物质,并结合电子鼻来探究呈味差异,利用电子舌建模和感官评价分析糟卤的滋味强度,最终揭示不同产地糟卤的风味特性及其中代表性成分。结果显示,四种糟卤共检测出172种挥发性风味物质,最丰富的类别是酯类(42种)。经ROAV分析后明确其中36种挥发性组分贡献香气。其中正戊醇(1.21~2.15)、辛酸(1.51~22.59)、癸酸乙酯(2.12~14.88)、对甲氧基苯甲醛(2.52~4.70)、茴香脑(4.61~100)是四种糟卤中共有的关键挥发性风味物质,但是含量上有明显区别,且每种糟卤中其他风味成分有较大差异。此外,四种糟卤总体上具有较明显的咸味和鲜味,酸味强度略大于甜味,苦味不明显,但不同糟卤具体味道上有较明显区分。对其中一种糟卤进行成分分析,发现其中含有2.91%蛋白和0.46%多糖;氨基酸组成比较全面,其中谷氨酸(8.286 mg/mL)、丝氨酸(3.488 mg/mL)和甘氨酸(3.159 mg/mL)含量较高;并含有钠、钙、硫、铁、钾等重要的矿物质元素。综上,糟卤风味物质丰富且气味滋味良好,不同产地和工艺会造就独特的风味,值得进行更深入的研究以促进糟卤的开发和推广。
Zaolu,a distinctive regional fermented delicacy,was renowned for its pronounced aroma and rich,mellow flavor.A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances,thereby enhancing product quality.Four geographically distinct Zaolu samples were scrutinized in this research,with gas chromatography-mass spectrometry(GC-MS)employed to identify and quantify the predominant volatile flavor compounds.Flavor disparities were investigated by integrating the electronic nose,while the taste intensity was assessed through electronic tongue modeling and sensory analysis.Ultimately,the flavor characteristics and signature components intrinsic to the diverse origins of Zaolu were elucidated.The flavor characteristics and signature components of Zaolu from diverse origins were revealed by this comprehensive approach.Results showed that,the findings revealed a detection of 172 volatile compounds across the samples,with esters being the most prevalent class,accounting for 42 types.After relative odor activity value(ROAV)analysis,36 volatile components were identified as significant contributors to the overall aroma.Considerable variations in concentration were identified among the key volatile flavor compounds(1-pentanol(1.21~2.15),caprylic acid(1.51~22.59),ethyl caprate(2.12~14.88),p-anisaldehyde(2.52~4.70),and fennel derivatives(4.61~100))common to all four Zaolu types.Furthermore,notable differences were observed in other flavor components among the various types of Zaolu.The four Zaolu types were characterized by pronounced salty and umami tastes,with acidity outweighing sweetness and minimal bitterness.However,there were clear distinctions in specific flavor profiles.Compositional analysis of a Zaolu sample revealed protein and polysaccharide contents to be 2.91%and 0.46%,respectively.The amino acid profile was comprehensive,with notable levels of glutamic acid(8.286 mg/mL),serine(3.488 mg/mL),and glycine(3.159 mg/mL).Essential mineral elements,including sodium,calcium,sulfur,iron,and potassium,were detected.In conclusion,Zaolu was found to contain a rich array of flavor compounds with favorable sensory properties,the distinct flavors resulting from different origins and production processes necessitate further research to enhance its development and promotion.