关键词: 泡椒, 鲢鱼鱼糜, 顶空固相微萃取-气相色谱-质谱联用, 主成分分析, 电子舌

Abstract: The effect of three kinds of Sichuan pickled peppers (made from Mexican pepper, wild pepper and Erjingtiao pepper) on flavor characteristics of silver carp surimi gel was investigated. The volatile components were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed by principal component analysis (PCA) The overall taste was discriminated and evaluated by electronic tongue. The relative content of aldehydes (52.98%) was higher in control surimi gel, while the relative contents of alcohols (26.30%–39.78%) and esters (5.63%–17.05%) were higher in surimi gels added respectively with these pickled peppers. Pentanal, hexanal, and 1-penten-3-ol were identified as key odor components contributing to the overall odor of all four surimi gel samples. The principal components of surimi gels with the addition of pickled Mexican pepper and pickled wild pepper varied more significantly from those of the control surimi gel compared to the surimi gel added with pickled Erjingtiao pepper. The sourness and saltiness values of the three surimi gels added with pickled peppers were basically consistent. The umami value of the surimi gel added with pickled Erjingtiao pepper was the highest (0.82). The umami value of the surimi gel added with pickled Mexican pepper was the lowest (?0.65). There were no obvious differences in astringency, bitterness, and astringent and bitter aftertaste among four surimi gels.

Key words: pickled peppers, silver carp surimi, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA), electronic tongue