广西酸笋特征风味化合物的研究

Characterization of key aroma compounds in Guangxi fermented bamboo shoots

该文以广西不同地区酸笋为研究对象,以气质联用仪、气相色谱-嗅觉法和感官评定为表征手段,对酸笋风味结构进行解析。结果表明,酸笋中关键香气成分为水杨酸甲酯、反-2-辛烯醛、反-2-壬烯醛、壬醛、1-辛烯-3-酮、1-辛烯-3-醇、苯乙醇、乙酸、对甲苯酚、对甲基愈创木酚、对乙基愈创木酚和萘;其中对甲苯酚和乙酸是整体香气贡献最高的成分;而酸笋主要的香气特征主要包括浓郁的酸味、酸臭味、刺激性气味及发酵香味。在此基础上,采用偏最小二乘法分析感官属性与重要香气化合物之间相关性,结果表明酸臭味主要与对甲苯酚、苯乙醇的浓度呈较好的相关性;酸味及刺激性气味与对乙基愈创木酚、3-辛醇具有较好的相关性;发酵香味与2种醛及3种酯相关性较好。文章通过研究酸笋的风味结构特征,为酸笋风味品质评价与提升提供参考。

The flavor structure of fermented bamboo shoots(FBS)in different areas of Guangxi was analyzed by gas-chromatographyolfactometry-mass spectrometry(GC-O-MS)and sensory evaluation.Results showed that the key aroma components of FBS were methyl salicylate,(E)-2-octenal,(E)-2-nonenal,nonanal,1-octene-3-one,1-octene-3-ol,phenylethyl alcohol,acetic acid,p-cresol,creosol,4-ethyl guaiacol,and naphthalene.Among these,p-cresol and acetic acid contributed the most to the FBS flavor.The main aroma characteristics of FBS mainly included strong sour,sour smell,pungent,and fermented aroma.On this basis,the two-way orthogonal partial least squares method was used to analyze the correlation between sensory properties and key aroma compounds,and it was found that there was a good correlation between sour odor and the concentration of p-cresol and phenylethyl alcohol.A sour and irritating odor had a good correlation with p-ethyl guaiacol and 3-octanol,and fermentation flavor had a good correlation with two aldehydes and three esters.Therefore,this study analyzed the flavor structure characteristics of FBS in Guangxi and provided a reference basis for the evaluation and improvement of FBS flavor quality.