炖煮时间对羊肉汤风味品质的影响
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国家自然科学基金项目(32072343);“十三五”国家重点研发计划项目(2016YFD0400705)


Effects of Different Stewed Times on Sensory Quality of Mutton Soup
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    摘要:

    为明晰不同炖煮时间对羊肉汤风味品质的影响,研究采用感官模糊综合评价法(SFE)结合价值工程评价法(VEE)对不同炖煮时间制备羊肉汤(DTS)样本的感官品质进行评价,同时采用GC-MS对样品的挥发性化合物进行鉴定。在此基础上,通过偏最小二乘法(PLSR)构建挥发性成分与SFE和VEE得分间相关性模型,以直观的形式探究不同组分挥发性化合物对羊肉汤感官属性贡献率的差异。结果表明,羊肉汤中共鉴定出58种化合物,依据其对羊肉汤贡献度和呈味能力可分为Z1(萜烯和醇类)、Z2(醛类)、Z3(酚类和酸类)、Z4(酮类、酯类和醚类)4个价值功能组分,且5组羊肉汤功能指数排序为DTS4>DTS5>DTS3>DTS2>DTS1,与SEF评价排序完全一致,确定炖煮4 h的羊肉汤的综合感官评分最优,同时表明功能组分3-甲基丁醛、E-2-癸烯醛、香芹酚等与SFE分值呈显著正相关,对羊肉汤的风味具有积极影响;而4-甲基苯酚和4-甲基辛酸与SFE呈现显著负相关,降低其含量能够提高羊肉汤的SFE。

    Abstract:

    To clarify the influence of different stewed times on the sensory quality of mutton soup, 5 mutton soup samples prepared with different stewed times(DTS) were evaluated by sensory fuzzy integrate evaluating method (SFE) and value engineering evaluation(VEE), and the volatile compounds were identified by gas chromatography-massspectrometry(GC-MS). On this basis, partial least squares regression(PLSR) was established among volatile components, SFE and VEE scores to explore the contribution of volatile components to the sensory properties of DTSs in an intuitive form. Results showed that 58 volatiles were identified in DTS samples, of which could be classified into 4 value functional groups according to their flavor contribution, namely Z1 (terpenes and alcohols), and Z2 (aldehydes), Z3 (phenolic compounds and acids), and Z4(ketones, esters and ethers). Function index ranked in the order: DTS4 > DTS5 > DTS3 > DTS2 > DTS1, which was in accordance with the SEF results. Thus, 4 h was the best stewed time for preparing mutton soup. At the same time, PLSR indicated that functional components, such as 3-methyl-butyraldehyde, (E)-2-decenaldehyde, and carvacrol were significantly positively correlated with the SFE score, showing a positive effect on DTS flavor; while 4-methyl phenol and 4-methyloctanoic acid showed significantly negative correlation with SFE, thus reducing their content might improve SFE score of mutton soup.

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姬云云;詹萍;田洪磊.炖煮时间对羊肉汤风味品质的影响[J].中国食品学报,2020,20(12):256-267

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  • 在线发布日期: 2021-01-12
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