一种麻辣烧烤酱的制作工艺及挥发性物质研究
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摘要
为获得麻辣味烧烤酱工艺配方及其挥发性香味成分,以单因素、正交实验结合感官评价确定最佳的工艺配方。通过气质联用技术(GC-MS)分析鉴定麻辣味烧烤酱中的香味成分。实验结果表明:其他配料的比例不变,花椒∶辣椒∶郫县豆瓣∶大葱的比例为1∶1∶50∶15时得到的烧烤酱风味最佳;采用GC-MS共检测出62种化合物,其中醇类8种、醛类14种、酯类7种、烯烃类17种、硫醚类7种、酚类4种、酮类2种、呋喃类2种、酸类1种,占总挥发性物质的94.679%。醇类、酯类和硫醚类化合物对麻辣烧烤酱风味的形成具有较大贡献,可能是麻辣味烧烤酱的主要风味物质。
The optimum technological formula is determined by single factor experiment,orthogonal experiment and sensory evaluation in order to obtain the technological formula and volatile aroma components of spicy barbecue sauce.The aroma components in spicy barbecue sauce are analyzed and identified by GC-MS.The results show that the best flavor of barbecue sauce is obtained when the proportion of other ingredients remains unchanged and the ratio of Zanthoxylum bungeanum,chili,Pixian bean paste,scallion is 1∶1∶50∶15.62 compounds are detected by GC-MS,including8 alcohols,14 aldehydes,7 esters,17 olefins,7 thioethers,4 phenols,2 ketones,2 furans and1 acid,accounting for 94.679% of the total volatile substances.Alcohols,esters and thioethers compounds contribute greatly to the flavor of spicy barbecue sauce,which may be the main flavor substances of spicy barbecue sauce.
The optimum technological formula is determined by single factor experiment,orthogonal experiment and sensory evaluation in order to obtain the technological formula and volatile aroma components of spicy barbecue sauce.The aroma components in spicy barbecue sauce are analyzed and identified by GC-MS.The results show that the best flavor of barbecue sauce is obtained when the proportion of other ingredients remains unchanged and the ratio of Zanthoxylum bungeanum,chili,Pixian bean paste,scallion is 1∶1∶50∶15.62 compounds are detected by GC-MS,including8 alcohols,14 aldehydes,7 esters,17 olefins,7 thioethers,4 phenols,2 ketones,2 furans and1 acid,accounting for 94.679% of the total volatile substances.Alcohols,esters and thioethers compounds contribute greatly to the flavor of spicy barbecue sauce,which may be the main flavor substances of spicy barbecue sauce.
引文
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[15]周惠健,周瑞铮,吴满刚,等.啤酒对红烧老鹅品质的影响[J].中国调味品,2019,44(1):20-25,31.
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[19]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009,34(3):106-111.
[2]Asikin Y,Kusumiyati,Shikanai T,et al.Volatile aroma components and MS-based electronic nose profiles of dogfruit(Pithecellobium jiringa)and stink bean(Parkia speciosa)[J].Journal of Advanced Research,2017(9):79-85.
[3]Qin Ouyang,Zhao Jiewen,Chen Quansheng,et al.Study on classification of soy sauce by electronic tongue technique combined with artificial neural network[J].Journal of Food Science,2011,76(9):5.
[4]Nurjuliana M,Che M Y,Mat H D,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88(4):638-644.
[5]Liu Y,He C,Song H.Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry[J].Food Research International,2018,107:119-129.
[6]孙宝国,陈海涛.食用调香术(第3版)[M].北京:化学工业出版社,2016:167-201.
[7]刘平,翟刚,陈功,等.郫县豆瓣特征香气物质的研究鉴定[J].中国酿造,2015,34(1):27-32.
[8]宋诗清,童彦尊,冯涛,等.金佛手香气物质的多维分析及其特征香气物质的确定[J].食品科学,2017,38(24):94-100.
[9]夏亚男,迟超逸,郭洁,等.GC-O-MS法对比3种红枣白兰地的挥发性成分[J].中国酿造,2014,33(2):119-124.
[10]田怀香,吴譞,秦蓝,等.基于GC-MS和GC-O的调味品鸡精特征风味物质研究[J].现代食品科技,2016(9):287-294.
[11]谷风林,董智哲,徐飞,等.利用SPME-GC×GC/TOFMS对香草兰中挥发、半挥发性成分萃取与分析研究[J].热带作物学报,2015,36(1):185-191.
[12]陈海涛,孙杰,蒲丹丹,等.OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308,312.
[13]陈美花,吉宏武,钟秋平,等.贝调味料中关键香气化合物的鉴定[J].食品工业科技,2015,36(9):292-295,300.
[14]]张浩,陈刚,童柯箐,等.基于模糊数学家常味烧烤酱配方优化及挥发性风味成分研究[J].中国调味品,2018,43(10):62-69.
[15]周惠健,周瑞铮,吴满刚,等.啤酒对红烧老鹅品质的影响[J].中国调味品,2019,44(1):20-25,31.
[16]陈丽兰,陈祖明,杜莉.烤肉酱挥发性风味物质的分析[J].中国调味品,2018,43(10):156-159.
[17]季德胜,郑桂青,孙俊,等.顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质[J].现代食品科技,2017(6):282-290.
[18]陈茜,陶兴宝,黄永亮,等.花椒香气研究进展[J].中国调味品,2018,43(1):189-194.
[19]黄著,彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009,34(3):106-111.