不同前处理温度对酱香型高温大曲风味的影响

Effects of different pretreatment temperatures on the flavor of sauce aroma type high temperature Daqu

中文关键词:  酱香型高温大曲  顶空固相微萃取-气相色谱-质谱法  感官评价  偏最小二乘判别分析  香气活力值

英文关键词:sauce aroma type high temperature Daqu  headspace solid phase microexteaction-gas chromatography-mass spectrometry  sensory evaluation  partial least squares discriminant analysis  odor activity value

中文摘要:

      目的 研究温度对大曲中挥发性化合物的影响, 确定提取大曲中挥发性化合物的最佳前处理温度。方法 利用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microexteaction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)和感官评价手段研究了大曲在4个不同前处理温度下的挥发性化合物。结果 共鉴定出57种挥发性化合物, 主要为酯类、醇类、醛类、酮类、吡嗪类、烃类、芳香族化合物; 利用偏最小二乘判别分析筛选出20种变量投影重要性(variable important in projection, VIP)值大于1的标志性差异物, 并计算其香气活力值(odor activity value, OAV), 解析了不同前处理温度下样品风味的变化。感官评价的结果显示4种不同温度下样品的风味特征差异显著。结论 研究结果表明温度的变化会影响挥发化合物的挥发从而改变样品的风味特征, 同时阐明了在60℃条件下样品的萃取效果较好, 为大曲风味的研究奠定了基础。

英文摘要:

      Objective To study the effects of temperature on volatile compounds in Daqu, determine the optimal pretreatment temperature for extracting volatile compounds in Daqu. Methods Headspace solid phase microexection-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation methods were used to study the volatile compounds of Daqu at 4 different pretreatment temperatures. Results A total of 57 volatile compounds were identified, mainly esters, alcohols, aldehydes, ketones, pyrazines, hydrocarbons, and aromatic compounds; partial least squares discriminant analysis was used to screen 20 kinds of landmark differences with variable important in projection (VIP) values greater than 1 were identified, their odor activity values (OAV) were calculated, and the changes in sample flavor under different pretreatment temperatures were analyzed. The results of sensory evaluation showed that the flavor characteristics of the samples at 4 kinds of different temperatures were significantly different. Conclusion The research results show that changes in temperature will affect the volatilization of volatile compounds and thus change the flavor characteristics of the sample. At the same time, it is clarified that the extraction effect of the sample is better at 60℃, which lays the foundation for the research on the flavor of Daqu.