气相色谱-质谱/嗅闻法分析不同烹饪方式对乳扇风味的影响

Analysis of the influences of different cooking methods on the flavor of rushan by gas chromatography-mass spectrometry/olfactometry

中文关键词:  乳扇  烹饪方式  风味  气相色谱-质谱/嗅闻联用( GC-MS/O)  感官评价

英文关键词:rushan  cooking method  flavor  gas chromatography-mass spectrometry/olfactometry  sensory evaluation

中文摘要:

      目的 探究不同的烹饪方式对乳扇挥发性风味的影响。方法 以生食及微波、油炸、煎烤3种烹饪方式对乳扇进行加工处理, 利用气相色谱-质谱/嗅闻法(gas chromatography-mass spectrometry/olfactometry, GC-MS/O)和感官评价进行综合分析。结果 微波处理后的乳扇酸类和酯类物质含量明显增加, 丁酸、己酸、己酸乙酯等化合物的香气活力值(odour activity value, OAV)和香气稀释因子(flavor dilution factor, FD)较高, 是微波处理后产品中的气味活性化合物, 增加了其酸味和水果香气; 油炸处理促使乳扇发生美拉德反应等, 增加了顺-2,4-癸二烯醛等OAV和FD较高的化合物, 感官评价结果表明油脂香和焦香风味突出; 煎烤处理后的乳扇中反-2-十二烯醛、2-庚醇等化合物的OAV和FD因子较高, 增加了产品的油脂香和酒香味。结论 不同烹饪方式改变了乳扇的感官特征与挥发性风味物质, 研究结果为消费者选择喜欢的加工方式提供了参考, 同时为乳扇的深加工及即食乳扇的开发提供了理论依据。

英文摘要:

      Objective To investigate the effects of different cooking methods on the volatile flavor of rushan. Methods Raw rushan was processed by 3 kinds of cooking methods, including microwave irradiation, deep-frying, and pan-roasting, and analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) combined with sensory evaluation. Results The content of acids and esters in rushan treated with microwave irradiation increased significantly increased. Compounds including butyric acid, hexanoic acid and ethyl hexanoate exhibited high odor activity values (OAV) and flavor dilution factors (FD), which were identified as the odor-active compounds in microwaved rushan, contributing to enhanced sour and fruity notes. In deep-fried rushan, compounds such as cis-2,4-decadienal were generated via processes like the Maillard reaction, with high OAV and FD factors; sensory evaluation indicated prominent oily and roasted notes. For pan-roasted rushan, compounds including trans-2-dodecenal and 2-heptanol showed high OAV and FD factors, imparting increased oily and wine-like aromas to the product. Conclusion Sensory attributes and volatile flavors of rushan were altered by different cooking methods. The findings provide a reference for consumers to select preferred cooking methods, and also lay a theoretical foundation for the further processing of rushan and the development of ready-to-eat rushan products.