不同烹饪方法对鸡蛋滋味和挥发性物质的影响

Effects of Cooking Methods on Egg Flavor and Volatile Substances

以鸡蛋为研究对象,基于电子舌、电子鼻和气相色谱-质谱技术(GC-MS)比较分析不同烹饪方法对鸡蛋滋味和挥发性物质的影响。结果表明,不同烹饪方法鸡蛋的涩味、后味A和后味B差异均不显著,酸味、苦味、咸味、鲜味、丰味差异极显著。传感器W5S、W1S、W1W和W3S对不同烹饪方法鸡蛋的响应值差异不显著,W1C、W3C、W5C对烤鸡蛋的响应值差异显著。GC-MS结果显示,所有鸡蛋样品中共检测出8大类共23种挥发性物质,不同烹饪方法鸡蛋中挥发性物质的种类和相对含量存在一定的差异。该试验可为消费者选择鸡蛋的烹饪方法提供一定参考,为鸡蛋的深加工提供一定的研究基础。

Taking eggs as the research object,based on electronic tongue,electronic nose and gas chromatography-mass spectrometry(GC-MS),the effects of different cooking methods on egg taste and volatile substances were analyzed.The results showed that the differences in astringency,aftertaste A and aftertaste B of eggs in different cooking methods were not significant,and the differences in sourness,bitterness,saltiness,umami and richness were extremely significant.Sensors W5S,W1S,W1W and W3S had no significant difference in response value to eggs of different cooking methods,and W1C,W3C and W5C had significant difference in response value to baked eggs.GC-MS results showed that a total of 23 kinds of volatile substances in 8 categories were detected in all egg samples.There were certain differences in the types and relative contents of volatile substances in eggs of different cooking methods.This study provided a certain reference for consumers to choose the cooking method of eggs,and provided a certain research basis for the further processing of eggs.