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

Research on the Formula Optimization and Volatile Flavor Components of Home-style Taste Barbecue Sauce Based on Fuzzy Mathematics and GC-MS

为优化家常味烧烤酱配方和鉴定特征香味物质,以家常味烧烤酱为研究对象,通过单因素和正交实验,结合模糊数学感官评价确定其最佳工艺配方,采用气质联用技术(GC-MS)分析鉴定特征挥发性风味物质。结果表明:其他配料不变,郫县豆瓣、豆豉、白糖和大蒜以56∶2∶2∶3的重量比制得的家常味烧烤酱感官评分最高。GC-MS共检测出挥发性物质56种,其中醇类9种、酯类6种、醛类12种、酮类4种、酚类2种、烯烃类13种、含硫化合物4种、其他化合物6种,占总挥发物质的87.18%;酯类、醛类和含硫化合物对风味物质的形成具有重要贡献,可能是样品主要特征风味物质。实验结果对家常味烧烤酱的工业化生产和特征香味物质的品控具有一定的指导意义。

In order to optimize the formula of home-style barbecue sauce,in this study,take homestyle barbecue sauce as the research object,through the single factor and orthogonal experiments,combining the fuzzy mathematics sensory evaluation to determine the optimum process formula,using GC-MS analysis to identify the characteristics volatile flavor substances.The results show that on the basis of the traditional formula,the highest sensory score of home-style barbecue sauce is made by weight ratio as 56（Pixian bean paste）∶2（fermented soya beans）∶2（sugar）∶3（garlic）.56 compounds are identified by GC-MS,including 9 alcohols,6 esters,12 aldehydes,4 ketones,2 phenols,13 olefins,4 sulfur compounds,6 other compounds,accounting for 87.18% of the total volatile substances.Esters,aldehydes and sulfur compounds have important contribution to the formation of flavor components,and maybe the main characteristic flavor components of the samples.The experimental results have a certain guiding significance for the industrial production of home-style taste barbecue sauce and the quality control of the characteristic aroma substances.