不同原料对鲊广椒品质的影响

Effect of different raw materials on Zhaguangjiao quality

分别以大米和玉米为原料制备鲊广椒,采用电子舌和电子鼻分别对其滋味、风味品质进行评价,并采用气相色谱-质谱联用(GC-MS)技术对其挥发性风味物质进行测定,探讨不同原料对鲊广椒品质的影响。结果表明,以大米为原料制作的鲊广椒咸味、鲜味和后味A(涩的回味)相对强度显著较高(P<0.05),而酸味和涩味显著较低(P<0.05);两种鲊广椒的风味品质及挥发性风味物质的构成差异不显著(P>0.05);经多元方差分析(MANOVA)发现,以大米和玉米为原料制备的鲊广椒品质存在显著差异(P<0.05),经冗余分析(RDA)发现,这种差异主要是由丰度、鲜味、咸味、后味A(涩的回味)、酸味和涩味6个滋味指标导致的。

In order to study the effect of different raw materials on the quality of Zhaguangjiao(a kind of fermented pepper mixed with rice and/or corn),the taste and flavor profile characterizations of Zhaguangjiao were evaluated by electronic tongue and electronic nose,and the volatile flavor substances were determined by GC-MS.The results showed that the relative intensity of salty,umami and aftertaste A(astringent aftertaste)was significantly higher in the Zhaguangjiao made by rice(P<0.05),whereas the sourness and astringent were significantly lower(P<0.05).There were no significant differences in flavor quality and composition of volatile flavor substances between Zhaguangjiao made by rice and by corn(P>0.05).The results of multivariate analysis of variance(MANOVA)indicated that there were significant differences in the product quality of Zhaguangjiao made by rice and by corn(P<0.05).Meanwhile,the results of redundancy analysis(RDA)indicated that the differences were mainly caused by six taste indexes including richness,umami,salty,aftertaste A(astringent aftertaste),sourness and astringent.