香辣草菇风味产品的加工及其风味特性分析

doi:10.7506/spkx1002-6630-201808022

食品科学 ›› 2018, Vol. 39 ›› Issue (8): 135-140.doi: 10.7506/spkx1002-6630-201808022

香辣草菇风味产品的加工及其风味特性分析

常诗洁1，杨志颖1，殷玲1，胡秋辉1，裴斐2，杨文建2，赵立艳1,*

（1.南京农业大学食品科学技术学院，江苏?南京 210095；2.南京财经大学食品科学与工程学院，江苏?南京 210046）

出版日期:2018-04-25 发布日期:2018-04-17
基金资助:
国家现代农业（食用菌）产业技术体系建设专项（CARS-20）

Processing of Spicy Volvaria volvacea and Its Flavor Characteristics

CHANG Shijie1, YANG Zhiying1, YIN Ling1, HU Qiuhui1, PEI Fei2, YANG Wenjian2, ZHAO Liyan1,*

(1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China)

Online:2018-04-25 Published:2018-04-17

摘要/Abstract

摘要： 以草菇表面明度值为实验指标对草菇漂烫工艺进行优化，制备一种新型的香辣风味草菇即食产品，利用顶空固相微萃取-气相色谱-质谱联用技术对新鲜草菇及加工产品的挥发性香气成分进行分析，并利用味觉指纹分析仪（电子舌）与同类型的草菇即食产品进行比较。结果表明，草菇漂烫的最佳工艺为柠檬酸用量0.2?g/100?mL、抗坏血酸用量0.06?g/100?mL、漂烫时间1?min；新鲜草菇中共检测到27?种挥发性风味成分，加工产品中共检测到24?种挥发性成分，其中醛类物质的组成和含量变化最为明显，苯甲醛和苯乙醛的相对含量在加工后显著降低，但壬醛的相对含量大大提高；味觉指纹分析结果表明实验样品、草菇罐头及草菇开胃菜产品在咸味、酸味和鲜味上具有显著差异，实验样品具有咸味适中、鲜味突出的优点。

关键词: 草菇, 加工工艺, 即食食品, 风味组分, 顶空固相微萃取-气相色谱-质谱联用, 电子舌

Abstract: The blanching of Volvaria volvacea during the processing of a new read-to-eat spicy product was optimized based on surface lightness. The volatile compounds of fresh and processed V. volvacea were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). A comparative evaluation of this product and other similar products was carried out using an electronic tongue. The results showed that the optimal conditions for blanching V. volvacea were found to be blanching in a mixed solution containing 0.2 g of citric acid and 0.06 g ascorbic acid per 100 mL sample for 1 min. A total of 27 volatile flavor components were detected in fresh V. volvacea, and 24 volatile flavor components in the processed product. The most significant differences in the composition and contents of aldehydes were found between fresh and processed mushroom. The relative contents of benzaldehyde and phenylacetaldehyde in the processed product were significantly lower and the relative content of pelargonaldehyde was greatly higher than in fresh V. volvacea. The results of electronic tongue indicated that there were significant differences among this product, canned V. volvacea and V. volvacea appetizer in terms of their salty, sour and umami taste. This product was characterized by moderate saltiness and strong umami taste.

Key words: Volvaria volvacea, processing technology, ready-to-eat food, flavor components, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic tongue

中图分类号:

TS255.1

常诗洁，杨志颖，殷玲，胡秋辉，裴斐，杨文建，赵立艳. 香辣草菇风味产品的加工及其风味特性分析[J]. 食品科学, 2018, 39(8): 135-140.

CHANG Shijie, YANG Zhiying, YIN Ling, HU Qiuhui, PEI Fei, YANG Wenjian, ZHAO Liyan. Processing of Spicy Volvaria volvacea and Its Flavor Characteristics[J]. FOOD SCIENCE, 2018, 39(8): 135-140.

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香辣草菇风味产品的加工及其风味特性分析

Processing of Spicy Volvaria volvacea and Its Flavor Characteristics

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