褐变抑制剂对贮藏期间蘑菇的感官指标及挥发性香气的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (7): 448-451.

褐变抑制剂对贮藏期间蘑菇的感官指标及挥发性香气的影响

黄劲松, 陈建兵,杨小红,杜先锋

池州学院化学与食品科学系；安徽农业大学食品系安徽池州247000；安徽池州247000；安徽合肥230036

出版日期:2008-07-15 发布日期:2011-07-28

Effects of Browning Inhibitors on Sensory Evaluation and Change of Volatile Aroma of Mushroom during Storage

HUANG Jin-Song, CHEN Jian-Bing, YANG Xiao-Hong, DU Xian-Feng

1.Department of Chemistry and Food Science, Chizhou College, Chizhou 247000, China; 2.Department of Food Science, Anhui Agricultural University, Hefei 230036, China

Online:2008-07-15 Published:2011-07-28

摘要/Abstract

摘要： 以蘑菇作为实验材料,研究了常见的褐变抑制剂对蘑菇保鲜效果的影响。以感官评分及特征性香气1-辛烯-3-醇作为评价指标,通过正交试验确定最佳保鲜抑制剂配比为:半胱氨酸1g/L、抗坏血酸0.8g/L、柠檬酸20g/L,浸泡时间为20min。同时分析贮藏期间其主要香气成分的变化规律。结果表明,蘑菇的主要香气成分为苯甲醛、1-辛烯-3-醇、3-辛酮、3-辛醇、苯甲醇,其中1-辛烯-3-醇的含量最高。随着贮藏时间的延长,其含量逐渐下降,3-辛醇与苯甲醇含量最低,而苯甲醛和3-辛酮含量在贮藏期间含量变化不大,经过褐变抑制剂处理的蘑菇1-辛烯-3-醇的含量高于没有经过处理的蘑菇,但其他香气成分都比未用褐变抑制剂处理的低。

关键词: 蘑菇, 感官评分, 1-辛烯-3-醇, 褐变抑制剂

Abstract: To improve the quality of fresh-preserving mushroom, effects of conventional browning inhibitors on the fresh-preserving were studied. Orthogonal tests were carried out to investigate the effects of browning inhibitors on sensory valuation and content of 1-octene-3-o. The results showed that the optimal addition dosage of Cys, VC and citric acid is respectively 1, 0.8 and 20 g per liter water, and the soaking time is 20 min with comprehesive consideration of sensory evaluation and content of 1-octene-3-ol. The major aroma components of fresh mushrooms are benazldehyde, 1-octene-3-ol, 3-ocenone and 3-octenol. The content of 1-octene-3-ol is the highest in these aroma components, and the content of 1-octene-3-ol decreases with the time extension. The contents of 3-octenol and benzyl alcohol are the lowest, while the contents of benazldehyde and 3-octenone change little during storage. The content of 1-octene-3-ol of mushroom treated with browning inhibitors is higher than that of original mushroom, while other volatile aromas contents are reverse.

Key words: mushroom, sensory evaluation, 1-octence-3-ol, browning inhibitors

黄劲松, 陈建兵, 杨小红, 杜先锋. 褐变抑制剂对贮藏期间蘑菇的感官指标及挥发性香气的影响[J]. 食品科学, 2008, 29(7): 448-451.

HUANG Jin-Song, CHEN Jian-Bing, YANG Xiao-Hong, DU Xian-Feng. Effects of Browning Inhibitors on Sensory Evaluation and Change of Volatile Aroma of Mushroom during Storage[J]. FOOD SCIENCE, 2008, 29(7): 448-451.

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