摘要
为研究不同来源的多肽对热反应后风味的影响,采用HS-SPME-GC-MS技术对热反应后的风味物质进行检测,并通过风味分析、聚类分析和主成分分析方法对检测结果进行分析。结果表明,浓厚味酵母多肽热反应后风味最好,呈烤肉风味,其风味物质含有较高含量的吡嗪类化合物和较低含量的含硫化合物。较好的烤肉风味与合适比例的吡嗪类和含硫化合物有关,其中吡嗪类化合物能够掩盖含硫化合物和酸类的异味,并且提供丰富的烤香风味。聚类分析和主成分分析显示植物多肽大豆多肽1号、2号,玉米多肽1号、2号以及小麦多肽1号为一类,特征化合物为酸类、醛类和醇类化合物;浓厚味酵母抽提物和小麦多肽2号为一类,特征化合物为吡嗪类化合物;基础型酵母抽提物自成一类,特征化合物大部分为呋喃化合物和含硫化合物。
To study the effect of polypeptides from different sources on the flavor after thermal reaction,HS-SPME-GC-MS technology is used to detect the flavor substances after thermal reaction,and the detection results are analyzed by flavor analysis,clustering analysis and principal component analysis.The results show that the strong-flavor yeast polypeptide has the best flavor after thermal reaction,showing the flavor of roasted meat.The flavor substances contain higher content of pyrazine compounds and lower content of sulfur-containing compounds.Better roasted meat flavor is related to the appropriate proportion of pyrazine and sulfur-containing compounds,and pyrazine compounds can effectively cover the unpleasant odors of sulfur-containing compounds and acids and provide a rich roasted flavor.Clustering analysis and principal component analysis show that plant polypeptides soybean polypeptides No.1 and No.2,corn polypeptides No.1 and No.2,and wheat polypeptide No.1 belong to the same category,with characteristic compounds of acids,aldehydes and alcohols;strong-flavor yeast extract and wheat polypeptide No.2 belong to another category,with characteristic compounds of pyrazine compounds;the basic yeast extract is one category,most of the characteristic compounds are furan compounds and sulfur-containing compounds.
作者
胡靖
李凡
熊建
李沛
李库
覃先武
HU Jing;LI Fan;XIONG Jian;LI Pei;LI Ku;QIN Xian-wu(Hubei Provincial Key Laboratory of Yeast Function,Yichang 443000,China)
出处
《中国调味品》
CAS
北大核心
2023年第10期184-189,共6页
China Condiment
基金
湖北省专项基金项目(2020ZYYD028)。
作者简介
胡靖(1988-),男,工程师,硕士,研究方向:食品调味技术;通信作者:覃先武(1969-),男,高级工程师,硕士,研究方向:酵母深加工产品开发。
