21种大豆原料加工全豆乳的感官评价及特征风味代谢组学分析

Sensory evaluation and characteristic flavor metabolomics analysis of whole soymilk processed from 21 kinds of Soja materials

中文关键词:  大豆  全豆乳  营养组成  感官评价  特征风味  代谢组学

英文关键词:Soja  whole soymilk  nutritional composition  sensory evaluation  characteristic flavor  flavor metabolomics

中文摘要:

      目的 探究不同大豆品种的营养组成与其全豆乳(whole soymilk, WSM)感官评价的相关性, 揭示影响WSM风味品质的主要代谢化合物。方法 选取并测定21种不同大豆的蛋白质、氨基酸、脂质组成, 对其WSM进行风味感官评价和相关性分析, 结合代谢组学检测, 揭示大豆关键风味代谢化合物。结果 绥农88的蛋白质含量最高。黑河53中的甜味氨基酸占比最高, 中龙608中的苦味氨基酸占比最低。东升2和中龙608的不饱和脂肪酸以及垦农34的饱和脂肪酸含量均为最高水平。WSM感官评价确定, 黑河36评分最高, 东升2评分最低。相关性分析表明, WSM的风味品质与大豆的蛋氨酸含量呈正相关, 与脂肪酸含量则呈负相关。大豆风味代谢组学分析发现, 黑河36、东升6、昊疆13均含有更多胡椒烯, 而东升2含有更多醛类、乙酸、己醇等物质, 推测大豆的胡椒烯和醛类可能是影响WSM风味品质的关键化合物。结论 该研究揭示了大豆营养组成与WSM风味品质的相关性及关键风味代谢物, 对于指导WSM大豆原料的选取和加工工艺改进具有重要意义。

英文摘要:

      Objective To investigate the correlation between the nutritional composition of different Soja varieties and their sensory evaluation of whole soymilk (WSM), and reveal the main metabolic compounds that affect the flavor quality of WSM. Methods Twenty-one kinds of Soja were selected and their protein, amino acid and lipid compositions were determined. The sensory evaluation and correlation analysis of WSM were conducted, and the metabolomics detection was combined to reveal the key flavor metabolites in Soja. Results Suinong 88 had the highest protein content. Heihe 53 had the highest proportion of sweet amino acids, and Zhonglong 608 had the lowest proportion of bitter amino acids. The unsaturated fatty acid content of Dongsheng 2 and Zhonglong 608, as well as the saturated fatty acid content of Kenong 34, were both at the highest level. The sensory evaluation of WSM showed that Heihe 36 had the highest score and Dongsheng 2 had the lowest score. Correlation analysis indicated that the flavor quality of ESM was positively correlated with the methionine content, and negatively correlated with the fatty acid content. Flavor metabolomics analysis of Soja revealed that Heihe 36, Dongsheng 6, and Haojiang 13 contained more piperene, while Dongsheng 2 contained more aldehydes, acetic acid, hexanol and other substances, suggesting that piperene and aldehydes in Soja might be key compounds affecting the flavor quality of WSM. Conclusion This study reveals the correlation between Soja nutritional composition and the flavor quality of WSM, as well as key flavor metabolites, which is of great significance for guiding the selection of Soja raw materials and improving processing technology for WSM.