基于电子鼻辅助的酸辣花蛤酱研制开发

Development of Sour and Spicy Clam Sauce by Electronic Nose

以花蛤、糟辣椒为主要原料,选择感官评价为指标,通过正交试验研制开发一款酸辣花蛤酱,并采用电子鼻技术进行风味差异分析。结果表明:在基础配方上添加花蛤21%、杏鲍菇25%、糟辣椒4%和菜籽油18%为酸辣花蛤酱的最佳工艺配方。成品具有花蛤的鲜香味,颜色红润,酸辣可口,组织状态良好。采用电子鼻分析发现其挥发性成分包含氮氧类、甲基类、芳香类等化合物,各组的风味有差别,证明电子鼻技术能有效应用于酸辣花蛤酱特征风味的分析,辅助产品开发。

A kind of sour and spicy clam sauce is developed by orthogonal test with clam and fermented chili as the main raw materials and the sensory evaluation as the index,and the electronic nose(enose)technique is used to analyze the flavor difference.The results show that the optimal formula of the sour and spicy clam sauce is as follows:clam is 21%,Pleurotus eryngii is 25%,fermented chili is 4%,rapeseed oil is 18%based on the basic formula.The finished product has the fresh flavor of clam,red color,sour and spicy taste,and good texture.It is found that the volatile components include nitrogen and oxygen,methyl,aromatic and other compounds by e-nose analysis,and the flavor of each group is different.It is proved that e-nose technique could be effectively applied for the analysis of the characteristic flavor of sour and spicy clam sauce and to assist the product development.