食品科学 ›› 2019, Vol. 40 ›› Issue (22): 287-292.doi: 10.7506/spkx1002-6630-20181130-360

• 成分分析 • 上一篇    下一篇

基于电子鼻与GC-MS对不同格瓦斯挥发性风味成分差异分析

唐红梅,李玉斌,王浩文,邓静,刘阳,刘乙志,刘建,吴华昌   

  1. (1.四川轻化工大学生物工程学院,四川 宜宾 644000;2.中国科学院成都分院,四川 成都 610041;3.四川旅游学院 烹饪科学四川省高等学校重点实验室,四川 成都 610100;4.四川旅游学院食品学院,四川 成都 610100)
  • 出版日期:2019-11-25 发布日期:2019-12-02
  • 基金资助:
    四川省科技厅科技支撑计划项目(2016FZ0027);四川省高校科研创新团队建设计划项目(18TD0043)

Comparative Analysis of Volatile Flavor Components in Different Brands of Kvass by Electronic Nose and Gas Chromatography-Mass Spectrometry

TANG Hongmei, LI Yubin, WANG Haowen, DENG Jing, LIU Yang, LIU Yizhi, LIU Jian, WU Huachang   

  1. (1. College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China;2. Chengdu Branch, Chinese Academy of Sciences, Chengdu 610041, China; 3. Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China;4. College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
  • Online:2019-11-25 Published:2019-12-02

摘要: 采用电子鼻与气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用,结合主成分分析,对自制、欧奇可娃、巴巴耶夫、秋林、娃哈哈格瓦斯的挥发性风味成分进行差异分析。结果显示:电子鼻能够很好地区分5 种格瓦斯的风味。自制格瓦斯与巴巴耶夫、欧奇可娃格瓦斯风味更为接近,但与秋林、娃哈哈格瓦斯有较大差异,这种差异可能是由于发酵菌种不同所致。采用GC-MS进一步分析可知:乙醇、山梨酸、苯乙醛、乙酸苯乙酯、苯甲醛等挥发性风味物质在5 种格瓦斯中的相对含量不同,导致了风味呈现差异。

关键词: 格瓦斯, 挥发性成分, 主成分分析, 电子鼻, 气相色谱-质谱联用

Abstract: An electronic nose and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor components of kvass made in our laboratory and four commercial brands of kvass, Ochakovskiy, Pabaebckhh, Qiulin and Wahaha. The obtained data were analyzed by principal component analysis (PCA). The results showed that the electronic nose could clearly distinguish among the flavors of the five kvasses. The flavor of laboratory made kvass was close to that of Pabaebckhh and Ochakovskiy kvass, but was greatly different from that of Qiulin and Wahaha kvass. This difference may be caused by the use of different fermentation starters. GC-MS analysis demonstrated that the flavor difference could be caused by differences in the contents of volatile flavor compounds such as ethanol, sorbic acid, phenylacetaldehyde, phenylethyl acetate and benzaldehyde.

Key words: kvass, volatile flavor components, principal component analysis, electronic nose, gas chromatography-mass spectrometry

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