方格星虫酶解物与4 种糖Maillard反应产物的挥发性风味成分变化与感官特性相关性分析

doi:10.7506/spkx1002-6630-20180803-022

食品科学 ›› 2019, Vol. 40 ›› Issue (18): 259-265.doi: 10.7506/spkx1002-6630-20180803-022

方格星虫酶解物与4 种糖Maillard反应产物的挥发性风味成分变化与感官特性相关性分析

游刚，牛改改，董庆亮，张自然，郭德军

（广西高校北部湾特色海产品资源开发与高值化利用高校重点实验室，北部湾大学食品工程学院，广西?钦州 535000）

出版日期:2019-09-25 发布日期:2019-09-23
基金资助:
广西高校中青年教师基础能力提升项目（2018KY0606；2017KY0810）；北部湾大学校级科研项目（2018KYQD59）；广西高校北部湾特色海产品资源开发与高值化利用重点实验室（北部湾大学）项目（2016ZB06；2016ZB07）

Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides

YOU Gang, NIU Gaigai, DONG Qingliang, ZHANG Ziran, GUO Dejun

(Guangxi Colleges and Universities Key Laboratory of Development and High-Value Utilization of Beibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, China)

Online:2019-09-25 Published:2019-09-23

摘要/Abstract

摘要： 采用顶空固相微萃取-气相色谱-质谱联用和定量描述感官分析法，研究4 种糖（葡萄糖、麦芽糖、木糖和阿拉伯胶）与方格星虫酶解物（Sipunculus nudus enzymatic hydrolysates，SEH）在一定条件下（120 ℃、120 min）形成Maillard反应产物的挥发性风味成分和感官特性变化，结合主成分分析、聚类分析和偏最小二乘回归分析找出主要挥发性成分与不同Maillard反应产物和感官特性之间的相关性。结果表明，不同糖影响产物的醛类、醇类、酮类挥发性成分的种类和含量变化，Maillard反应减弱了SEH的苦味和泥土味，且增强了产物的芳香味和焦糖味，其中，木糖可显著增加产物醛类成分的种类和含量，改善其风味特征。进一步分析发现，葡萄糖、麦芽糖和阿拉伯胶形成的Maillard反应产物的风味特征无显著性差异，主要与己醛、十六醛和癸烯化合物相关；木糖形成的Maillard反应产物与醛类物质呈现正相关，包括：2-甲基丙醛、2-甲基丁醛、3-甲基丁醛、己醛、庚醛、甲硫基丙醛、糠醛、苯甲醛、十一醛、苯乙醛、十三醛、十二醛、十四醛、十五醛。然而，SEH与4-萜烯醇、1-壬醇、2-戊基呋喃、6-甲基-5-庚烯-2-酮、甲酸辛酯、2-乙酰基噻唑呈现正相关；同时，甲硫基丙醛、苯乙醛、正辛醇和2-戊基呋喃是产物形成芳香味和焦糖味差异的主要化合物，而4-萜烯醇、2-戊基呋喃和6-甲基-5-庚烯-2-酮混合物影响泥土味的形成。因此，不同糖显著影响Maillard反应产物的挥发性风味成分和感官特性，其中木糖对产物的风味特征和感官品质改善效果最佳，这为选择更好的糖基供体以改善酶解物的风味和品质提供理论参考。

关键词: 方格星虫, 酶解物, 不同糖, Maillard反应, 挥发性成分

Abstract: Headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry and descriptive sensory analysis were conducted to investigate the changes in volatile compounds and sensory characteristics of the Maillard reaction products (MRPs) prepared from enzymatically hydrolyzed Sipunculus nudus protein with different saccharides (glucose, maltose, xylose and gum acacia) at 120 ℃ for 120 min. Principal component analysis (PCA), hierarchical cluster analysis and partial least squares regression were applied to explore the correlation of main volatile compounds with different MRPs and sensory characteristics. The results indicated that saccharide type affected the kinds and concentrations of volatile compounds, including aldehydes, alcohols and ketones. The Maillard reaction reduced the bitter and earthy taste of S. nudus enzymatic hydrolysate (SEH) and enhanced the aroma and caramel flavor; the reaction with xylose could significantly increase the kinds and concentrations of aldehydes improving the flavor characteristics. Further analysis suggested that the flavor characteristics of MRPs from SEH with glucose, maltose and gum acacia were not significantly different from each other, which were correlated with hexanal, hexadecanal and decene; MRPs from SEH with xylose were positively correlated with aldehydes, including 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, hexanal, heptaldehyde, methylthiopropanal, furfural, benzaldehyde, undecanal, phenylacetaldehyde, tridecanal, dodecanal, tetradecanal and pentadecal. Nevertheless, SEH showed positive correlations with 4-terpenol, 1-nonanol, 2-pentylfuran, 6-methyl-5-hepten-2-one, octyl formate and 2-acetylthiazole. Moreover, methylthiopropanal, phenylacetaldehyde, n-octanol and 2-pentylfuran were the main volatile compounds that contributed to the aroma and caramel flavor, while 4-terpenol, 2-pentylfuran and 6-methyl-5-hepten-2-one affected the formation of earthy taste. Different saccharides, therefore, remarkably affected the volatile compounds and sensory characteristics, where xylose indicated optimal improvement in the flavor and sensory characteristics. This study provides a theoretical basis for selecting better saccharides to improve the flavor and sensory characteristics of SEH.

Key words: Sipunculus nudus, enzymatic hydrolysates, different saccharides, Maillard reaction, volatile compounds

中图分类号:

TS254.4

游刚，牛改改，董庆亮，张自然，郭德军. 方格星虫酶解物与4 种糖Maillard反应产物的挥发性风味成分变化与感官特性相关性分析[J]. 食品科学, 2019, 40(18): 259-265.

YOU Gang, NIU Gaigai, DONG Qingliang, ZHANG Ziran, GUO Dejun. Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides[J]. FOOD SCIENCE, 2019, 40(18): 259-265.

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方格星虫酶解物与4 种糖Maillard反应产物的挥发性风味成分变化与感官特性相关性分析

Correlation Analysis of Volatile Flavor Components and Sensory Characteristics of Maillard Reaction Products Derived from Sipunculus nudus Protein Hydrolysate and Different Saccharides

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