槐茂甜面酱风味品质的分析研究

Analysis of the flavor composition of Huaimao sweet flour paste

槐茂甜面酱因其独特的风味和有益作用,在消费者中有良好的口碑。该实验研究了其风味物质的构成及对产品品质的影响,分析了影响其风味品质的香气成分和呈味氨基酸的组成和含量。结果表明,从槐茂甜面酱中鉴别出包括醇类、醛类、酮类、酯类、酸类、酚类和杂环化合物等共81种挥发性物质,其中多种是食用香料,半定量分析表明呈香物质中醛类含量最高(8.869μg/g),其次是酯类、酮类和酚类。对槐茂产品呈味物质的分析表明,两种鲜味氨基酸和6种甜味氨基酸的含量为2.74 g/100 g和2.14 g/100 g、鲜味和甜味氨基酸分别占18种总氨基酸(TAA)的相对含量为38%和30%、8种人体必需氨基酸(EAA)占TAA的相对含量为27.5%,而苦味氨基酸的总含量为2.25 g/100 g。

Huaimao sweet flour paste has good reputation among consumers due to the unique flavor composition and their beneficial effect.The composition and content of aroma substances and flavor amino acids that affect the flavor quality of sweet flow paste were analyzed.Results showed that 81 volatile substances including alcohols,aldehydes,ketones,esters,acids,phenols,heterocycles and others were identified,and many of these compounds could be used as edible spice.The results of semi-quantitative analysis indicated that the content of aldehydes was the highest(8.869μg/g),followed by ester,ketones and phenols.Analysis of taste compounds of Huaimao products showed that contents of two umami amino acids and six sweet amino acids were 2.74 g/100 g and 2.14 g/100 g,the relative content of umami and sweet amino acids accounted for 38%and 30%of 18 kinds of total amino acids(TAA),the relative content of 8 human essential amino acids(EAA)accounted for 27.5%of TAA.Furthermore,the total content of bitter amino acids was 2.25 g/100 g.