电子鼻结合顶空固相微萃取-气相色谱-质谱技术分析陈酿时间对酱油挥发性风味成分的影响

Effects of aging time on the volatile flavor components of soy sauce using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  酱油  电子鼻  顶空固相微萃取-气相色谱-质谱联用技术  挥发性风味  气味活度值

英文关键词:soy sauce  electronic nose  headspace-solid phase microextraction-gas chromatography-mass spectrometry  volatile flavor  odor activity value

中文摘要:

      目的 研究陈酿时间对酱油挥发性风味成分的影响。方法 利用电子鼻结合顶空固相微萃取-气相色谱-质谱技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)分析了不同陈酿时间黑豆酱油和豆粕酱油的挥发性香气成分的差异, 并利用气味活度值法(odor activity value, OAV)鉴定关键香气成分。结果 在不同陈酿时间的6种酱油样品中共检测出挥发性物质1227种, 主要包括265种酯类、155种萜类、153种酮类、137种杂环化合物、104种醇类、77种酸类、72种醛类、59种酚类、54种烃类、50种胺类、30种芳烃类、27种醚类、26种含氮化合物、9种含硫化合物、9种卤代烃。随着陈酿时间的增加, 黑豆酱油和豆粕酱油的挥发性化合物种类及相对含量呈现显著差异(P<0.05), 且关键香气成分对整体风味特征的贡献明显。电子鼻技术可以有效区分不同陈酿时间酱油的挥发性香气特征, 并和挥发性风味物质变化的趋势一致。通过OAV共鉴定出132种关键香气成分(OAV>1), 其中醛类、酚类和萜类对整体香气贡献显著。结论 本研究揭示了不同陈酿时间对黑豆酱油和豆粕酱油的挥发性成分及香气品质的影响规律, 为酱油和风味品质的提升提供了理论与实验参考。

英文摘要:

      Objective To investigate the effects of aging time on the volatile flavor components of soy sauce. Methods Differences in volatile aroma components between black bean soy sauce and soybean meal soy sauce aged at different times were analyzed using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and key aroma components were identified using odor activity value (OAV) method. Results A total of 1227 kinds of volatile substances were detected in 6 kinds of soy sauce samples with different aging times, mainly including 265 kinds of esters, 155 kinds of terpenes, 153 kinds of ketones, 137 kinds of heterocyclic compounds, 104 kinds of alcohols, 77 kinds of acids, 72 kinds of aldehydes, 59 kinds of phenols, 54 kinds of hydrocarbons, 50 kinds of amines, 30 kinds of aromatic hydrocarbons, 27 kinds of ethers, 26 kinds of nitrogen-containing compounds, 9 kinds of sulfur-containing compounds, and 9 kinds of halogenated hydrocarbons. With the increase of aging time, the types and relative content of volatile compounds in black bean soy sauce and soybean bean soy sauce showed significant differences (P<0.05), and the key aroma components contribute significantly to the overall flavor characteristics. Electronic nose technology could effectively distinguish the volatile aroma characteristics of soy sauce with different aging times, and was consistent with the trend of changes in volatile flavor compounds. A total of 132 kinds of key aroma components (OAV>1) were identified through OAV, among which aldehydes, phenols, and terpenes contributed the most to the overall aroma of soy sauce. Conclusion This study reveals the influence of different aging times on the volatile components and aroma quality of black bean soy sauce and soybean meal soy sauce, providing theoretical and experimental references for the improvement of soy sauce and flavor quality.