基于智能感官和顶空固相微萃取-气相色谱-质谱法分析原料冷冻处理对黄精米酒风味成分的影响

Analysis of the effects of freezing treatment on flavor components of Polygonatum cyrtonema rice wine based on intelligent sense and headspace solid-phase micro-extraction-gas chromatography-mass spectrometry

中文关键词:  智能感官  顶空固相微萃取-气相色谱-质谱技术  冷冻处理  黄精米酒  风味成分

英文关键词:intelligent senses  headspace solid-phase micro-extraction-gas chromatography-mass spectrometry  freezing treatment  Polygonatum cyrtonema rice wine  aroma components

中文摘要:

      目的 探究原料冷冻处理对黄精米酒风味物质成分的影响。方法 借助电子舌、电子鼻、顶空固相微萃取-气相色谱-质谱法(headspace solid-phase micro-extraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)和感官小组评价分析?20℃冷冻处理7 d与未冷冻处理原料黄精酿造黄精米酒的滋味和挥发性香气成分。结果 与未冷冻处理黄精米酒相比, 冷冻黄精米酒的苦味、苦味回味、涩味、涩味回味、鲜味回味无显著变化, 但鲜味和咸味降低, 酸味有所提升; 电子鼻分析结果显示冷冻黄精米酒的挥发性香气以芳香类物质为主, 而未冷冻黄精米酒挥发性香气以氢化物、甲基类、长链烷烃为主。HS-SPME-GC-MS数据分析显示冷冻黄精米酒中酯类物质的种类和含量均增加, 醇类物质的种类和含量减少, 未检测到醛酮类物质, 该结果与电子鼻数据结果吻合; 冷冻黄精米酒气味活度值(odor activity value, OAV)>1的物质有16种, 其中丁酸乙酯的OAV最高(264.92), 而未冷冻黄精米酒OAV>1的物质有20种, 其中癸酸乙酯的OAV最高(999.40); 感官小组评价结果显示, 冷冻黄精米酒呈现典型的蜜香和草药香, 而未冷冻黄精酿制的黄精米酒呈现典型的甜果和蔬菜香。结论 智能感官(电子舌、电子鼻)技术可快速检测区分出冷冻和未冷冻处理黄精米酒, 冷冻处理黄精米酒呈现了特有的滋味香气风格。原料冷冻处理酿制黄精米酒可作为拓宽黄精精深加工及综合利用的有效途径, 为黄精的贮藏和加工提供思路。

英文摘要:

      Objective To explore the effect of freezing treatment on flavor components of Polygonatum cyrtonema rice wine. Methods Electronic tongue, electronic nose, headspace solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and sensory panel evaluation were used to analyze the flavor and volatile aroma components of Polygonatum cyrtonema rice wine made from frozen at -20℃ for 7 days and unfrozen raw materials. Results Compared with unfrozen Polygonatum cyrtonema rice wine, the bitterness, aftertaste-bitterness, astringency, aftertaste-astringency, and aftertaste-umami of frozen Polygonatum cyrtonema rice wine had no significant changes, however, the umami and saltiness decreased and sour taste increased. Electronic nose analysis showed that the volatile aroma of frozen Polygonatum cyrtonema rice wine was dominant by aromatic substances, while the hydrogen, broad-methane, and methane-aliphvolatiles were the majority in the unfrozen Polygonatum cyrtonema rice wine. HS-SPME-GC-MS data analysis showed that the types and content of esters in frozen Polygonatum cyrtonema rice wine increased, the types and content of alcohols decreased, and aldehydes and ketones were not detected, which was consistent with the electronic nose data results. The results showed that 16 kinds of essential aroma compounds with OAVs>1 were identified in the frozen Polygonatum cyrtonema rice wine and ethyl butyrate had the highest OAV (264.92), whereas 20 kinds of essential aroma compounds with OAVs>1 were perceived in the unfrozen Polygonatum cyrtonema rice wine and ethyl decanoate had the highest OAV (999.40). According to the evaluation by the sensory panel, frozen Polygonatum cyrtonema rice wine possessed the typical honey and herbal aroma attributes, unfrozen Polygonatum cyrtonema rice wine was characterized by its distinctive sweet fruit and vegetable aroma. Conclusion Frozen Polygonatum cyrtonema rice wine and unfrozen Polygonatum cyrtonema rice wine can be distinguished quickly by intelligent senses technology (electronic tongue, electronic nose), and frozen Polygonatum cyrtonema rice wine presents a unique flavor. The preparation of Polygonatum cyrtonema rice wine made from raw material with pre-frozen treatment can be used as an effective way to broaden the deep processing and comprehensive utilization of Polygonatum cyrtonema and provide ideas for the storage and processing of Polygonatum cyrtonema.