改良剂对洋葱调味汁特征风味的稳定作用研究

Study on Stabilizing Effect of Modifiers on the Characteristic Flavor of Onion Sauce

有机硫化物是洋葱特征风味的来源,但其稳定性差,对热和光敏感,成为制约洋葱深加工利用的难题。基于此,采用GC-MS法分析37℃下贮藏7 d和15 d的洋葱调味汁中特征风味物质的变化,研究了马铃薯淀粉(PS)、α-环糊精(α-CD)和果胶对贮藏期间调味汁中挥发性硫化物的影响。结果显示,贮藏期间洋葱调味汁的风味变化主要与其挥发性硫化物有关,其葱香味的主要贡献物质为二丙基二硫醚,蒜臭味的主要成分为二甲基三硫醚;适宜用量的PS(0.3%)、α-CD(0.1%)和果胶(0.3%)均有助于洋葱调味汁更好地保留其葱香味物质,减少蒜臭味物质的释放。3种改良剂中,以添加0.3%马铃薯淀粉的洋葱调味汁风味保持最好,37℃下贮藏15 d时其二丙基二硫醚含量为对照组的140%,而二甲基三硫醚含量仅为对照组的58%。不同种类的改良剂对洋葱调味汁特征风味稳定作用不同。

Organic sulfide is the source of onion characteristic flavor,but its poor stability and sensitivity to heat and light have become the limitation of the deep processing and utilization of onions.Based on this,the changes of the characteristic flavor substances of onion sauce stored at 37℃for 7 d and 15 d are analyzed using GC-MS method,and the effects of potato starch(PS),α-cyclodextrin(α-CD)and pectin on the volatile sulfides in onion sauce during storage are studied.The results show that the flavor change of onion sauce during storage is mainly related to its volatile sulfides,the main contribution substance of onion flavor is dipropyl disulfide,and the main component of garlic odor is dimethyl trisulfide.The appropriate dosage of PS(0.3%),α-CD(0.1%)and pectin(0.3%)can help onion sauce retain its onion-flavor substances better and reduce the release of garlic-odor substances.Among the three modifiers,the onion sauce added with 0.3%potato starch maintains the best flavor.The content of dipropyl disulfide is 140%of that of the control group,while the content of dimethyl trisulfide is only 58%of that of the control group when it is stored at 37℃for 15 d.Different kinds of modifiers have different stabilizing effects on the characteristic flavor of onion sauce.