基于分子感官科学表征熟制克氏原螯虾关键滋味组分

Characterization of the Key Taste Components of Cooked Crayfish Based on Molecular Sensory Science

通过高效液相色谱法和紫外分光光度法定性、定量分析克氏原螯虾中游离氨基酸、呈味核苷酸、有机酸及无机盐离子等呈味物质,结合滋味活度值(taste activity value,TAV)和感官评价量化滋味贡献,模拟克氏原螯虾滋味轮廓,利用减除和添加实验确定熟制克氏原螯虾滋味活性组分。结果表明,熟制克氏原螯虾中共检测出17种游离氨基酸和3种呈味核苷酸,其中,Arg含量(935.19 mg/100 g)最高,占总游离氨基酸含量的35.95%,其次为K^(+)(817.63 mg/100 g)和腺苷一磷酸(adenosine monophosphate,AMP)(778.09 mg/100 g)。此外,Arg、Glu、Ala、His、Val、Gly、Asp、AMP、鸟苷一磷酸、乳酸、琥珀酸、Na^(+)和K^(+)的TAV均大于1,可能是熟制克氏原螯虾中潜在的滋味活性组分。感官轮廓分析及重组、添加及减除实验结果表明,游离氨基酸和核苷酸是虾肉滋味的主要贡献者,有机酸和部分无机盐离子具有辅助增鲜作用。虾肉滋味提取液主要呈现鲜味和浓厚感,其关键滋味组分为Glu、Gly、Val、Ile、Leu、Phe、Arg、His、Ala、Tyr、AMP、乳酸、Na^(+)、K^(+)和PO_(4)^(3-)。

The free amino acids,flavor nucleotides,organic acids and inorganic salts in cooked crayfish were qualitatively and quantitatively analyzed by high performance liquid chromatography(HPLC)and ultraviolet(UV)spectrophotometry.The taste profile was determined by taste activity value(TAV)and sensory evaluation,and the taste-active components were identified by omission and addition tests.The results showed that a total of 17 free amino acids and three taste nucleotides were detected in cooked crayfish.Among all taste components tested,the content of Arg(935.19 mg/100 g)was the highest,accounting for 35.95%of the total free amino acids,followed by K^(+)(817.63 mg/100 g)and adenosine monophosphate(AMP,778.09 mg/100 g).Arg,Glu,Ala,His,Val,Gly,Asp,AMP,guanosine monophosphate,lactic acid,succinic acid,Na^(+),and K^(+)had TAV greater than 1,which may be potential taste-active components in cooked crayfish.Sensory profiling analysis and recombination,addition and omission tests showed that free amino acids and nucleotides were the main contributors to crayfish taste,and organic acids and some inorganic salt ions were auxiliary umami enhancers.The main taste characteristics of the hot aqueous extract of cooked crayfish were umami and kokumi,and its key taste components were Glu,Gly,Val,Ile,Leu,Phe,Arg,His,Ala,Tyr,AMP,lactic acid,Na^(+),K^(+)and PO_(4)^(3-).