摘要
为探究香辛料对牛油火锅的风味贡献影响,选择较优香辛料配方的牛油火锅底料为试验样品,同时以不添加香辛料的牛油火锅底料为对照,从感官、滋味、风味各维度分析样品的风味品质差异。结果表明,牛油火锅中添加2.2%香辛料对火锅整体风味有较大贡献。由感官和滋味指标结果得到,香辛料能显著(P<0.05)增加牛油火锅辣椒素、二氢辣椒素和辣椒素类物质总量的含量,同时添加香辛料的火锅中鲜味和甜味氨基酸含量分别达到对照样的1.41倍和1.70倍,感官结果证明添加香辛料的牛油火锅其咸味、辣味、鲜味和甜味维度的感知强度增加,此外香辛料能有效平衡牛油火锅的酸味,协调牛油火锅的整体香气。由GC-MS分析结果得到香辛料的主要风味化合物茴香脑、桉叶油素、草蒿脑、α-蒎烯、γ-萜品烯、月桂烯等在牛油火锅中均ROAV>0.1,对牛油火锅的风味有较大贡献,赋予牛油火锅辛香、木香和甜味等风味特征,使牛油火锅的头香更突出且整体风味更柔和。
In order to explored the contribution of spices to the flavor of butter hot pot,the butter hot pot with optimized spice formula was selected as the test sample,and the butter hot pot without spices was taken as the control.The differences of samples were analyzed from sensory,taste,flavor and other dimensions.The result showed that 2.2%spices added in the butter hot pot had a good contribution to the flavor.Comprehensive sensory and flavor found butter hot pot spices could obviously improve the content of capsaicin,dihydrocapsaicin and total amount of capsaicinoids.The contents of umami amino acid and sweet amino acids in the test samples were 1.41 times and 1.70 times of control samples.The sensory results demonstrated that the perceived intensity of saltiness,spiciness,umami,and sweet dimensions of the test sample was increased,and the sourness of the butter hot pot was effectively balanced by the spices,which coordinated the aroma of the butter hot pot.From the flavor results,the ROAV of anethole,eucalyptol,estragole,α-pinene,γ-terpinene,and myrcene in the test samples was greater than 0.1,which contributed greatly to the flavor of the butter hot pot.The spicy,woody and sweet flavor of the butter hot pot could be endowed with the spices,which made the first aroma of the butter hot pot more prominent and flavor softer.
作者
王浩文
张峰轶
王传明
李般程
马钤
朱林
WANG Haowen;ZHANG Fengyi;WANG Chuanming;LI Bancheng;MA Qian;ZHU Lin(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200)
出处
《食品工业》
CAS
2023年第4期154-159,共6页
The Food Industry
