基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征

doi:10.7506/spkx1002-6630-20191110-101

食品科学 ›› 2021, Vol. 42 ›› Issue (8): 186-191.doi: 10.7506/spkx1002-6630-20191110-101

基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征

曹荣，胡梦月，谭志军，王联珠，刘淇

（1.中国水产科学研究院黄海水产研究所，山东青岛 266071；2.青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室，山东青岛 266235；3.大连工业大学海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116034）

出版日期:2021-04-25 发布日期:2021-05-14
基金资助:
现代农业产业技术体系建设专项（CARS-50）；中国水产科学研究院黄海水产研究所基本科研业务费项目（20603022018028）

Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry

CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi

(1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China;2. Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology, Qingdao 266235, China; 3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Online:2021-04-25 Published:2021-05-14

摘要/Abstract

摘要： 评价坛紫菜和条斑紫菜的风味特征，采用电子舌、气相色谱-离子迁移谱仪并结合呈味物质的检测分析2 种紫菜在滋味和气味方面的差异。结果表明，坛紫菜的鲜味、鲜味回味、苦味和涩味的强度值显著高于条斑紫菜，这与游离氨基酸、呈味核苷酸以及味精当量的分析结果基本一致。采用气相色谱-离子迁移谱仪可以从紫菜中分离并鉴定出36?种挥发性成分。条斑紫菜气味物质的总体含量更高，其中氧化芳樟醇、正己醇、丁内酯、苯乙醛、壬醛等是含量较高的挥发性成分。饱和醇类、酮类和酯类化合物的阈值一般较高，对紫菜的气味贡献小，苯乙醛、壬醛等醛类化合物阈值较低，对紫菜的整体愉悦气味有较大贡献。坛紫菜和条斑紫菜在滋味和气味方面有很大差异，研究结果可为其高值化、高质化加工利用提供参考。

关键词: 坛紫菜；条斑紫菜；电子舌；气相色谱-离子迁移谱仪

Abstract: In order to evaluate the flavor characteristics of Porphyra haitanensis and P. yezoensis, we tested their taste profile and volatile components by electronic tongue (ET), gas chromatography-ion mobility spectrometry (GC-IMS), and investigated differences in the compositions of free amino acids and flavor nucleotides. The results showed that the umami, umami aftertaste, bitterness and astringency of P. haitanensis were pronouncedly higher than those of P. yezoensis, consistent with the results of free amino acids, flavor nucleotides and equivalent umami concentration. A total of 36 volatile compounds were isolated and identified from P. haitanensis and P. yezoensis by GC-IMS. The total amount of odorants in P. yezoensis was higher than that in P. haitanensis, with linalool oxide, 1-hexanal, butyrolactone, phenylacetaldehyde and nonanal being dominant. Generally, saturated alcohols and esters have high threshold values, contributing little to the odor of laver, while aldehydes such as malondialdehyde, phenylacetaldehyde and nonanal have low threshold values, greatly contributing to the overall pleasant odor of laver. It can be concluded that there are great differences in taste and aroma between P. haitanensis and P. yezoensis. The results of this study can provide reference for the high-valued and efficient utilization of lavers.

Key words: P. haitanensis; P. yezoensis; electronic tongue; gas chromatography-ion mobility spectrometry

中图分类号:

TS254.7

曹荣，胡梦月，谭志军，王联珠，刘淇. 基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征[J]. 食品科学, 2021, 42(8): 186-191.

CAO Rong, HU Mengyue, TAN Zhijun, WANG Lianzhu, LIU Qi. Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2021, 42(8): 186-191.

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基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征

Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry

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