基于电子感官与气相色谱-离子迁移谱的冻藏罗非鱼骨汤复热风味差异分析

doi:10.7506/spkx1002-6630-20251223-201

食品科学 ›› 2026, Vol. 47 ›› Issue (14): 244-255.doi: 10.7506/spkx1002-6630-20251223-201

• 成分分析 • 上一篇

基于电子感官与气相色谱-离子迁移谱的冻藏罗非鱼骨汤复热风味差异分析

付子睿，吴青青，黄卉，相欢，郝淑贤，魏涯，李春生，胡晓，李骏，吴燕燕，陈胜军，赵永强，岑剑伟

（1.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，广东?广州 510300；2.上海海洋大学食品学院，上海 201306；3.仲恺农业工程学院轻工与食品学院，广东省岭南特色食品科学与技术重点实验室，农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东?广州 510225）

发布日期:2026-08-24
基金资助:
现代农业产业技术体系建设项目（CARS-46）；广州市科技计划项目（2023B03J1263）；中国水产科学研究院基本科研业务费专项资金项目（2023TD74；2024RC16）；中国水产科学研究院南海水产研究所中央公益性科研机构基础运行专项（2021SD06）；广东省现代农业产业技术创新团队专项（2023A04J0090）

Analysis of Flavor Differences in Reheated Frozen Tilapia Bone Soup Using Electronic Sensors and Gas Chromatography-Ion Mobility Spectrometry

FU Zirui, WU Qingqing, HUANG Hui, XIANG Huan, HAO Shuxian, WEI Ya, LI Chunsheng, HU Xiao, LI Jun, WU Yanyan, CHEN Shengjun, ZHAO Yongqiang, CEN Jianwei

(1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;2. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Published:2026-08-24

摘要/Abstract

摘要： 以实验室开发的预制罗非鱼骨汤包为对象，利用气相色谱-离子迁移谱、电子鼻和电子舌方法对比讨论2 种复热方式（水煮、微波）对冻藏前后（0、15 d）产品风味和滋味的影响。电子鼻和电子舌结果显示微波处理组鱼汤丰富度响应值最高，醇类、醛酮类、酯类3 个传感器响应强度值最高，证明其滋味特性保持在较高水平。气相色谱-离子迁移谱联用结果表明，冻藏后复热处理会显著降低鱼汤样品中部分挥发性风味物质的含量，同时微波复热的新鲜鱼汤样品风味特征最明显，其中3-甲基-1-丁醇的含量升高到0.016 mg/kg，乙醇含量显著下降到1.33 mg/kg，同时酯类含量增加，为0.52 mg/kg，酸类物质含量显著低于水煮处理组样品。综上所述，微波复热有利于罗非鱼骨汤包风味的保持。本研究为罗非鱼加工副产品的高附加值利用提供科学依据，并为产品风味的调节和预制汤类食品的加工提供一定的理论参考。

关键词: 罗非鱼骨汤；预制汤包；贮藏；复热；风味；气相色谱-离子迁移谱；电子鼻；电子舌

Abstract: Pre-packaged fish bone soup offers a novel approach for the high-value utilization of tilapia (Oreochromis niloticus) processing by-products such as fish bones. This study investigated the effects of two reheating methods (boiling and microwave) on the flavor and taste characteristics of laboratory-developed pre-packaged tilapia fish bone soup before and after frozen storage (days 0 and 15) using gas chromatography-ion mobility spectrometry (GC-IMS), an electronic nose, and an electronic tongue. The electronic nose and electronic tongue results indicated that the microwave-treated fish soup group exhibited the highest richness response values, with the strongest sensor responses observed for methyl compounds, aldehydes, alcohols/ketones, and hydrogenated compounds, confirming that its flavor characteristics were maintained at a high level. GC-IMS analysis indicated that reheating after freezing significantly reduced the contents of certain odor-active compounds in the fish soup samples. Among the reheated fresh fish soup samples, microwave reheating resulted in the most pronounced flavor profile. Specifically, the signal intensity of 3-methyl-1-butanol increased to 0.016 mg/kg, while the ethanol content decreased significantly to 1.33 mg/kg. The ester content notably increased to 0.52 mg/kg, and the acid content was significantly lower than in the boiling treatment group. In conclusion, microwave reheating is conducive to better flavor retention of tilapia fish bone soup packets. This research provides a scientific basis for the high-value utilization of tilapia processing by-products and offers theoretical insights for flavor regulation and the processing of pre-prepared soup products.

Key words: tilapia bone soup; pre-packaged soup pouches; storage; reheating; flavor; gas chromatography-ion mobility spectrometry; electronic nose; electronic tongue

中图分类号:

TS254.9

付子睿，吴青青，黄卉，相欢，郝淑贤，魏涯，李春生，胡晓，李骏，吴燕燕，陈胜军，赵永强，岑剑伟. 基于电子感官与气相色谱-离子迁移谱的冻藏罗非鱼骨汤复热风味差异分析[J]. 食品科学, 2026, 47(14): 244-255 https://doi.org/10.7506/spkx1002-6630-20251223-201

FU Zirui, WU Qingqing, HUANG Hui, XIANG Huan, HAO Shuxian, WEI Ya, LI Chunsheng, HU Xiao, LI Jun, WU Yanyan, CHEN Shengjun, ZHAO Yongqiang, CEN Jianwei. Analysis of Flavor Differences in Reheated Frozen Tilapia Bone Soup Using Electronic Sensors and Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2026, 47(14): 244-255 https://doi.org/10.7506/spkx1002-6630-20251223-201

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基于电子感官与气相色谱-离子迁移谱的冻藏罗非鱼骨汤复热风味差异分析

Analysis of Flavor Differences in Reheated Frozen Tilapia Bone Soup Using Electronic Sensors and Gas Chromatography-Ion Mobility Spectrometry

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