基于电子鼻和TAV对菌骨酶解液美拉德反应前后风味差异分析

Analysis of the Flavor Differences of Fungus-Bone Enzymatic Hydrolysate Before and After Maillard Reaction Based on the Electronic Nose and TAV

为制备风味良好的菌骨酶解调味基料,以虎掌菌和鸡骨为原材料,在单因素试验的基础上进行正交试验设计,优化菌骨酶解液美拉德反应工艺;然后结合味觉活性值(taste activity value,TAV)、主成分分析(principal component analysis,PCA)和线性判别分析(linear discriminant analysis,LDA)对反应前后酶解液的游离氨基酸和电子鼻结果进行风味差异评估。结果表明,最佳工艺条件为pH 4.5、温度110℃、酶解液比例1∶1、时间90 min、还原糖添加量3%、硫胺素添加量3%、L-半胱氨酸盐酸盐添加量2%,验证得到的反应液感官评分为(12.5±2.3)分,褐变程度OD值为0.132±0.041。美拉德反应后,甜味和苦味氨基酸含量增加,鲜味氨基酸含量减少,其中反应前后样品中共有13个游离氨基酸的TAV>1,对滋味贡献最大的均为谷氨酸,TAV分别为112.35和41.96。电子鼻结果表明,美拉德反应前后样品均对W1W、W2S和W5S传感器敏感,表明两者风味物质主要是硫化物、氮氧化合物和醇类等挥发性物质,但是美拉德反应后风味轮廓明显增大。该研究结果为菌骨调味基料的开发提供了一定的理论依据。

In order to prepare fungus-bone enzymatic hydrolysate seasoning with good flavor,Sarcodon imbricatus and chicken bones are used as the raw materials in this experiment.On the basis of single factor experiment,the Maillard reaction process of Sarcodon imbricatus-chicken bone enzymatic hydrolysate is optimized by orthogonal experiment,and then taste activity value(TAV),principal component analysis(PCA)and linear discriminant analysis(LDA)are combined to evaluate the flavor differences of free amino acids and electronic nose results of enzymatic hydrolysate before and after the reaction.The results show that the optimal processing conditions are as follows:pH is 4.5,temperature is 110℃,enzymatic hydrolysate ratio is 1∶1,time is 90 min,reducing sugar additive amount is 3%,thiamine additive amount is 3%,L-cysteine HCl additive amount is 2%.The sensory score of the reaction solution obtained by validation test is(12.5±2.3)points,and the OD value of browning degree is 0.132±0.041.After Maillard reaction,the content of sweet and bitter amino acids increases,but the content of umami amino acids decreases.TAV of 13 free amino acids is>1 among samples before and after the reation,and glutamate contributes the most to taste,the TAVs are 112.35 and 41.96 respectively.Electronic nose results show that the samples are sensitive to W1W,W2S and W5S sensors before and after Maillard reaction,indicating that the flavor substances in both samples are mainly volatile substances such as sulfides,nitrogen oxides and alcohols,but the flavor profile increases significantly after Maillard reaction.The results of this study have provided a certain theoretical basis for the development of fungus-bone seasoning.