基于固相微萃取-气相色谱-质谱和电子舌分析不同处理秋刀鱼烤后的风味特征

Analysis of Flavor Characteristics of Roasted Cololabis saira with Different Pretreatments by Solid-phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Tongue

本实验以不同处理的秋刀鱼(鲜秋刀鱼、腌制秋刀鱼和紫外+冷风干制秋刀鱼)为原料进行烤制,采用电子鼻和固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GCMS)分析其挥发性风味物质的变化规律,进一步采用电子舌测定其滋味特征,并结合感官评价综合描述烤秋刀鱼的风味特征。电子鼻分析结果表明烤制后3组鱼肉具有完全不同的气味轮廓。3组烤秋刀鱼中共检测到38种挥发性风味化合物,由11种醛类物质、4种醇类物质、5种酮类物质、13种烃类物质以及含氮化合物组成,共同形成了烤秋刀鱼以油脂香为主,带有青草香、鱼腥味的风味特征。3组烤秋刀鱼关键风味化合物的含量有显著差异,紫外+冷风干制秋刀鱼烤制后累积了更多的挥发性风味化合物,增添了清香、焦香味,使得其风味特征更加丰富。电子舌分析结果显示,咸味、鲜味和鲜味回味是烤秋刀鱼的重要味觉指标,紫外+冷风干制通过丰富烤秋刀鱼的咸味和鲜味回味从而提升其滋味。感官评价分析结果表明,经紫外+冷风干制的秋刀鱼在烤制后外观、气味、滋味和口感均得到了改善,其色泽金黄、肉质紧实,具有丰富的油脂香气、适宜的滋味和回味,感官可接受度显著提高。综上,3种不同处理的秋刀鱼中,经紫外+冷风干制的秋刀鱼烤后被赋予了更丰富的风味。

An electronic nose and solid-phase microextraction coupled with gas chromatography-mass spectrometry(SpMe-GC-MS)were used to analyze the volatile flavor substances of roasted Cololabis saira with different pretreatments:fresh fish,brining and ultraviolet radiation(UVR)followed by cold air drying(CAD).their taste and flavor characteristics were determined using an electronic tongue and sensory evaluation,respectively.the electronic nose results showed that the three groups had completely different odor profiles.A total of 38 volatile flavor compounds were detected,including 11 aldehydes,4 alcohols,5 ketones,13 hydrocarbons and nitrogenous compounds,contributing to the flavor characteristics of roasted C.saira dominated by fatty as well as grassy and fishy aromas.there were significant differences in the contents of key flavor compounds among the three groups.More volatile flavor compounds were accumulated in the UVR-CAD group,which enriched the flavor characteristics with unique refreshing and burnt aromas.the electronic tongue results showed that saltiness,umami and umami aftertaste were important taste indicators of roasted C.saira,and UVR-CAD enhanced the taste of roasted C.saira by enriching its saltiness and umami aftertaste.the results of sensory evaluation showed that the appearance,smell,taste and mouthfeel of roasted C.saira pretreated by UVR-CAD were improved,which was characterized by golden color,compact texture,rich fatty aroma,pleasant taste and aftertaste.As a result,the sensory acceptability was significantly improved.In summary,UVR-CAD brought a richer flavor to roasted C.saira than the fresh control and brining pretreatment.