四川传统清鸡汤与市售鸡汤风味成分的比较分析

Comparative Analysis of Flavor Components in Traditional Sichuan Clear Chicken Soup and Commercially Available Chicken Soup

该研究采用气相色谱-离子迁移谱(GC-IMS)技术,结合相对气味活度值(ROAV)分析、电子舌评估和游离氨基酸测定,对四川传统清鸡汤及4种市售鸡汤的风味成分进行了深入分析。通过GC-IMS鉴定出66种挥发性化合物,其中3-甲基-1-丁醇作为四川传统清鸡汤中的关键香气化合物,显著提升了其独特的风味。游离氨基酸分析表明谷氨酸和组氨酸对鸡汤的滋味贡献显著。电子舌评估揭示了5种不同品牌鸡汤在味觉特性上的差异,而PLS-DA模型成功区分了5种鸡汤的挥发性风味物质,并识别出特征性气味物质。该研究结果为传统鸡汤的风味优化和工业化生产提供了科学依据,同时为食品工业中风味化合物的应用提供了新见解。

In this study,gas chromatography-ion mobility spectrometry(GC-IMS)combined with relative odor activity value(ROAV)analysis,electronic tongue evaluation and free amino acid determination is used to conduct an in-depth analysis of the flavor components in traditional Sichuan clear chicken soup and four types of commercially available chicken soup.A total of 66 volatile compounds are identified through GC-IMS.Among them,as the key aroma compound in traditional Sichuan clear chicken soup,3-methyl-1-butanol significantly enhances its unique flavor.The analysis of free amino acids shows that glutamic acid and histidine significantly contribute to the taste of chicken soup.Electronic tongue evaluation reveals the differences in taste characteristics among five types of chicken soup,while the PLS-DA model successfully distinguishes the volatile flavor compounds in five types of chicken soup and identifies the characteristic odor substances.The research results have provided a scientific basis for the flavor optimization and industrial production of traditional chicken soup,as well as new insights into the application of flavor compounds in the food industry.