不同种类啤酒对啤酒鸭风味品质的影响

Effect of beer type on the flavoring of beer braised duck

为比较分析不同种类啤酒对啤酒鸭风味品质的影响,本实验选用五种青岛啤酒焖焅的啤酒鸭为研究对象,进行感官评价、电子鼻、电子舌、GC-MS和氨基酸分析,结合主成分分析(PCA)和聚类分析(CA)探究其滋味相关性。结果表明,清醇啤酒焖焅的啤酒鸭感官评分最高,为96.1分。不同种类啤酒焖焅的啤酒鸭电子舌结果呈现高度相似,风味有一定的相关性,而电子鼻结果差异显著,且前两个主成分之和超过累计方差97%。GC-MS分析检测出37中化合物,其中清醇组36种,包括醇类7种、酯类4种、酮类6种、烃类8种、醛类7种、其他类4种,占总挥发性风味成分的79.05%。氨基酸结果分析呈味氨基酸含量丰富,共检测到16种氨基酸,清醇组均能检出,且总游离氨基酸含量为3.16 mg/g,谷氨酸含量为0.75 mg/g、甘氨酸含量为0.45 mg/g,产品甜鲜味明显、风味和谐、滋味醇厚,是啤酒鸭烹饪的最佳选择。本研究确定啤酒鸭烹饪的最佳选择为清醇啤酒,为评价不同种类啤酒对啤酒鸭风味品质的影响提供数据支持。

In order to compare and analyze the effects of different kinds of beer on flavor quality of braised duck with beer,ducks braised with five kinds of Qingdao beers respectively were selected as research objects. To find out the correlation of beer types and dish flavor,the sensory evaluation,electronic nose,electronic tongue,GC-MS and amino acid analysis were carried out,combining with principal component analysis(PCA)and cluster analysis(CA). The results showed that the sensory score of Qingchun light beer duck had the highest score of 96.1.The electronic tongue test results showed a highly similarity among different beer ducks with a certain correlation between the beer types and the duck flavor. However,electronic nose results showed significant difference among different beer ducks,and the sum of the first two principal components exceeded 97% of cumulative variance. Thirtyseven compounds in the beer ducks were detected by GC-MS,among which 36 compounds were found in Qingchun beer braised duck group,including 7 alcohols,4 esters,6 ketones,8 hydrocarbons,7 aldehydes and 4 others,accounting for 79.05% of the total volatile flavor components. Amino acid analysis showed that the flavor amino acid content was rich,a total of 16 kinds of amino acids in the beer ducks were detected,all of which could be detected in Qingchun light beer braised duck,and total free amino acid content in Qingchun light beer duck was 3.16 mg/g,glutamic acid content was 0.75 mg/g,glycine content was 0.45 mg. The product had obvious sweet and umami taste,harmonious flavor and mellow taste,which was the best choice for braising duck. In this study,Qingchun type of beer was the best choice for cooking duck. The study provides data support for evaluating the influence of beer types on beer braised duck flavor quality.