香糟鸭舌糟制工艺优化及其挥发性风味物质分析

Process optimization and volatile flavor analysis of duck tongue marinated with yellow wine lees-based marinade

以感官评分为评价指标,通过单因素试验及正交试验确定香糟鸭舌最佳糟制工艺,并采用SPME-GC-MS和质构仪分别对最佳糟制工艺下获得的香糟鸭舌挥发性风味物质及质构品质进行分析。结果表明:香糟鸭舌最佳糟制制作工艺为以纯净水500 g为基准,分别添加花雕酒900 mL和香糟泥250 g制作香糟卤;然后控制鸭舌与香糟卤质量比1∶2(m/m),浸泡24 h。在最优糟制工艺下获得的香糟鸭舌中共检测出66种可挥发性物质,较传统工艺组其风味物质更为丰富,且代表性风味物质苯乙醇、丁二酸二乙酯等含量均有所提高。质构品质分析结果表明:在最佳糟制工艺下香糟鸭舌弹性与咀嚼性俱佳、硬度适中。说明在最佳工艺条件下,香糟鸭舌在口感与风味上都得到了明显提升。

Single factor test and orthogonal test were used to optimize the production process of duck tongue marinated with yellow wine lees-based marinade using sensory score as evaluation index.SPME-GC-MS and textural profile analysis were used to analyze the volatile flavor substances and textural properties of marinated duck tongue,respectively.The optimal marinating parameters were as follows:Huadiao Wine and yellow wine lees were added at the amount of 900 mL and 250 g,respectively,when 500 g pure water was used as a base,to obtain yellow wine lees-based marinade.Then,duck tongue were marinated with yellow wine lees-based marinade at the ratio of 1∶2(m/m)for 24 h.A rich flavor was shown by duck tongue obtained at the optimal marinating condition,with 66 volatile substances detected.The contents of representative flavor substances,such as phenyl ethanol and diethyl succinate,increased.Textural profile analysis demonstrated that the marinated duck tongue obtained at the optimal marinating condition showed improved springness and chewiness,accompanied with an optimum hardness.These results implied that both the mouthfeel and flavor properties of the marinated duck tongue were improved dramatically when the optimal manunating parameters were used.