基于电子舌和气相色谱-离子迁移谱分析不同等级佛跳墙的风味特征

Analysis of Flavor Substances of Different Grades of ‘Fo Tiao Qiang’ Based on Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry

摘要:

为合理科学评价不同等级（特级款（尊享版佛跳墙）、一级款（乐享版佛跳墙）、大众款（自助版佛跳墙））佛跳墙的风味特征，测定了3种不同等级佛跳墙的呈味氨基酸和核苷酸的含量，并结合电子舌、气相色谱-离子迁移谱（Gas chromatography-ion mobility spectrometry，GC-IMS）技术分析其风味差异。电子舌研究结果表明：自助版佛跳墙的滋味更为丰富，其鲜味强度值明显高于另两种佛跳墙，但与此同时，苦味及苦味回味强度值也较高，这一结果与氨基酸、呈味核苷酸、味精当量（Equivalent umami concentration，EUC）结果一致。GC-IMS共鉴定出36种挥发性物质，包括醇类、醛类、酮类、酯类以及其他类别，其中醛类化合物的阈值较低，对佛跳墙的整体气味有较大贡献。尊享版佛跳墙的挥发性物质总体含量高于乐享版佛跳墙和自助版佛跳墙，通过分析不同等级佛跳墙的特征峰区域及PCA图，可区分3种不同等级的佛跳墙样品的风味差异。本文研究结果可为佛跳墙生产加工提供思路和理论依据，对构建佛跳墙挥发性物质指纹图谱、数据库及佛跳墙分类鉴别提供指导。

Abstract:

In order to reasonably and scientifically evaluate the flavor characteristics of different grades (i.e., the premium model (Zunxiang), the first-grade model (Lexiang) and the popular model (Zizhu)) of ‘Fo Tiao Qiang’, the content of flavor amino acids and nucleotides in the three different grades were determined，and their flavor differences were analyzed by electronic tongue and gas chromatography-ion mobility spectrometry(GC-IMS). The results of electronic tongue research showed that the taste of Zizhu ‘Fo Tiao Qiang’ was richer, and the intensity of its umami and umami aftertaste were significantly higher than those of the other two ‘Fo Tiao Qiang’, but at the same time, the intensity of bitterness and bitter aftertaste were also higher. This result was consistent with the results of amino acids, flavor nucleotides, and the equivalent umami concentration(EUC). A total of 36 compounds were identified through GC-IMS, including alcohols, aldehydes, ketones, esters and other categories. Among them, the threshold of aldehyde compounds was low, greatly contributing to the overall flavor of ‘Fo Tiao Qiang’. The total content of volatile substances in the Zunxiang ‘Fo Tiao Qiang’ was higher than that of the Lexiang or Zizhu ‘Fo Tiao Qiang’. By analyzing the characteristic peak areas and PCA diagrams of different ‘Fo Tiao Qiang’, three different levels of ‘Fo Tiao Qiang’ could be well distinguished. The research results on the taste and flavor of different grades of ‘Fo Tiao Qiang’ could provide ideas and theoretical basis for the production, processing and utilization of ‘Fo Tiao Qiang’, and provide valuable guidance for the construction of fingerprint map, database and classification of volatile substances in the ‘Fo Tiao Qiang’.