不同产地传统鱼露风味特征差异分析

Analysis of Flavor Characteristics of Traditional Fish Sauce from Different Regions

为研究不同产地鱼露的风味特色,采用顶空-气相离子迁移谱(gaschromatography-ionmobility spectrometry,GC-IMS)、电子鼻、顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)、氨基酸分析仪以及感官量化描述分析(quantitative descriptionanalysis,QDA)等现代风味分析技术对5种不同产地鱼露(汕头鱼露、东莞鱼露、福建鱼露、泰国鱼露、越南鱼露)中挥发性和非挥发性风味物质进行比较分析,并结合相对气味活度值进行研究。结果表明,GCIMS和电子鼻都能较好识别不同产地样品间的挥发性风味差异,结合QDA发现,泰国鱼露、越南鱼露和汕头鱼露有相似的整体挥发性风味,其他2种则差异较大。GC-IMS共鉴定出37种特征风味化合物,主要包括醛类、醇类、酯类、酸类及含硫化合物等,HS-SPME-GC-MS共鉴定出47种主要挥发性化合物。挥发性酸在汕头鱼露和越南鱼露中占比为78.13%和42.92%。含氮化合物在越南鱼露中占比较大。醇类在福建鱼露中含量最高,在越南鱼露中含量最低。泰国鱼露中含量较多的是芳香类物质。含氮化合物(吡嗪类和呋喃类)和酯类在越南鱼露中含量最高,是特征风味物。汕头鱼露的含硫化合物含量相对最高,是特征风味化合物,包括甲基硫化物和3-甲硫基丙醛。氨基酸是挥发性风味物的前体,游离氨基酸总含量排序为越南鱼露>汕头鱼露>泰国鱼露>福建鱼露>东莞鱼露,但东莞鱼露中的呈鲜味氨基酸占比最高,其中谷氨酸占到93.35%。泰国鱼露的甜味氨基酸占比最高。汕头鱼露中的含硫氨基酸和牛磺酸含量最高。游离氨基酸含量差异从另一个角度解释了挥发性特征风味物的差异。

In order to study the flavor characteristics of fish sauce produced in different areas,modern flavor analysis techniques such as headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),electronic nose,headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),amino acid analyzer and sensory quantitative description analysis(QDA)were used to analyze the volatile and nonvolatile flavor compounds of fish sauce from Shantou and Dongguan,Guangdong province and Fujian province in China as well as Thailand and Vietnam.Their relative odor activity values(ROAVs)were calculated as well.The results showed that GC-IMS and electronic nose could identify the differences in the volatile flavor compounds of samples from different regions.According to QDA,fish sauce from Thailand,Vietnam and Shantou had overall similar volatile flavor components,while they were quite different from those from the other two regions.Totally 37 flavor compounds were identified by GC-IMS,including aldehydes,alcohols,esters,acids and sulfur compounds.In addition,47 volatile compounds were identified by HS-SPME-GC-MS.Volatile acids accounted for 78.13%and 42.92%of the total volatiles in Shantou and Vietnam fish sauce,respectively.Nitrogenous compounds account for a large proportion of the total volatiles in Vietnamese fish sauce.The content of alcohols was the highest in Fujian fish sauce and the lowest in Vietnam fish sauce.The major flavor components in Thai fish sauce were aromatic substances.Nitrogenous compounds(pyrazines and furans)and esters were the most abundant in Vietnamese fish sauce as the characteristic flavor compounds.Shantou fish sauce had the highest content of sulfur compounds,contributing to the characteristic flavor of Shantou fish sauce,including methyl sulfide and 3-methylthiopropionaldehyde.Amino acids were the precursors of the volatile flavor compounds.The total content of free amino acids was ranked as follows:Vietnam fish sauce>Shantou fish sauce>Thailand fish sauce>Fujian fish sauce>Dongguan fish sauce.However,the proportion of delicious amino acids in Dongguan fish sauce was the highest,with glutamic acid accounting for 93.35%of the total amount.Thailand fish sauce had the highest proportion of sweet amino acids.The content of sulfur-containing amino acids and taurine in Shantou fish sauce was the highest.The difference in the contents of free amino acids may account for the difference in characteristic volatile flavor compounds from another perspective.