电子鼻结合OAV分析臭豆腐卤水的挥发性成分及风味活性物质
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国家自然科学基金项目(31571819,31371828);韶关市科技计划项目(2018sn049)


Analysis of Volatile Flavor Compounds and Odor-active Compounds of Stinky Tofu Brine by Electronic Nose Combined with OAV
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    摘要:

    利用电子鼻、顶空-固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用法,结合风味物质的香气活性值(OAV)对发酵成熟卤水Z1、J1和豆腐浸泡卤水Z2、JP的挥发性成分及活性风味物质进行分析。结果表明,电子鼻主成分分析能够较好地区分4个卤水样品的风味。雷达图和综合主成分评价结果表明:贡献较高的传感器是S1、S8、S7,这3个传感器主要对芳香族类化合物、氨类、脂肪烃含氧衍生物类等物质较敏感。用HS-SPME-GC-MS法在4个样品中共鉴定出25种挥发性成分,在Z1、J1、Z2和JP中分别检出22,15,3,6种挥发性风味物质,含量分别为688.616,58.927,5.75,0.65 μg/mL,通过OAV分析,4种卤水中有一些共有的风味活性物质,如苯酚、4-甲基苯酚、4-乙基苯酚、吲哚、3-甲基吲哚等芳香族化合物。刚发酵成熟卤水Z1和J1中还有丁酸、3-甲基丁酸等脂肪烃含氧衍生物,是这两种卤水的风味活性物质。风味浓郁的Z1中还有二甲基三硫、二甲基二硫和甲硫醇等风味活性物质,此结果与电子鼻检测结果基本一致。

    Abstract:

    In this research, electronic nose (E-nose) and Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with Odor activity value (OAV) were used to evaluate and compare the volatile components and odor-active compounds of stinky tofu brines from companies in Changsha, the four samples included brines of Z1, J1 that just finished fermented and of Z2, JP that used for soaking tofu. The electronic nose results showed that the principal component analysis (PCA) could distinguish among four different varieties of stinky tofu brines, the electronic nose radar profiles and synthetic principal component could show that the higher value of electronic nose sensors were S1, S8 and S7, which were sensitive to aromatic compounds, hydrogen nitride and oxygenated derivatives of aliphatic hydrocarbons. The HS-SPME-GC-MS result showed that 25 volatiles were identified in four stinky tofu brines. Among all compounds, 22, 15, 3 and 6 were found in brines of Z1, J1, Z2 and JP, with the total concentration of 688.616, 58.927, 5.75 and 0.65 μg/mL, respectively. By OAV analysis, aromatic compounds, including phenol, p-cresol, 4-ethylphenol, indole and 3-methylindole were some common odor-active compounds in four stinky tofu brines. Oxygenated derivatives of aliphatic hydrocarbons as butyric acid and isovaleric acid were common odor-active compounds in Z1 and J1 stinky tofu brines, in addition, dimethyl disulfide, dimethyl trisulfide and methanethiol were odor-active compounds only in Z1. Overall, the results of GC-MS, OAV and E-nose were consistent.

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唐辉;钟瑞敏;朱建华;李跑;梁俊铭;蒋立文.电子鼻结合OAV分析臭豆腐卤水的挥发性成分及风味活性物质[J].中国食品学报,2021,21(3):351-359

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  • 在线发布日期: 2021-04-19
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