摘要
为明确食用菌素肉排气味及滋味的组成成分及差异性,促进食用菌素食食品的科学开发,采用电子鼻、电子舌和人工感官评价对3种食用菌(猴头菇、海鲜菇、香菇)素肉排风味进行分析。结果表明:3种食用菌素肉排具有相似的风味组成,香气成分以有机硫化物为主,短链烷烃、小分子氮氧化合物和醇醚醛酮类成分为辅,并且具有明显的咸鲜味和较强的鲜味回味;电子鼻、电子舌主成分分析总方差贡献均高于99%,可显著区分3种食用菌素肉排;电子鼻和电子舌整体风味分析与人工感官评价一致,海鲜菇素肉排整体风味最佳,香菇素肉排次之,猴头菇素肉排较差。综上,电子感官技术结合传统人工感官评价方式可用于食用菌素肉排风味鉴定。
In order to clarify the composition and difference of odor and taste of edible fungus plant steak,andpromote the scientific development of edible fungus vegetarian food,the flavor of three kinds of edible fungus plantsteak(Hericium erinaceus,Hypsizygus marmoreus,Lentinula edodes)was analyzed by using the electronic nose,electronic tongue and artificial sensory evaluation.The results showed that:the three kinds of edible fungus plantsteaks had similar flavor composition.The odorous constituents were mainly organic sulfide,supplemented by theshorter train n-alkane,small molecule nitoxides and alcohol ether aldehydes and ketones,with obvious salty umamitaste and relatively strong umami aftertaste.The total variance contribution of the principal component analysis ofelectronic nose and electronic tongue was higher than 99%,which could significantly distinguish the three kinds ofedible fungus plant steaks.The whole flavor analysis of the electronic nose and electronic tongue was consistent withthe artificial sensory evaluation.The Hypsizygus marmoreus plant steak had the best whole flavor,followed by theLentinula edodes plant steak,while the Hericium erinaceus plant steak had a poor flavor.In summary,the electronicsensory technology combined with the traditional artificial sensory evaluation method could be used for the flavoridentification of edible fungus plant steak.
作者
周阿容
揭小玲
杨阳
胡嘉淼
林少玲
ZHOU A-rong;JIE Xiao-ling;YANG Yang;HU Jia-miao;LIN Shao-ling(Fujian Institute of Microbiology,Fuzhou,Fujian 350007,China;College of Food Science,Fujian Agriculture andForestry University,Fuzhou,Fujian 350002,China)
出处
《福建农业科技》
CAS
2024年第3期1-7,共7页
Fujian Agricultural Science and Technology
关键词
食用菌素肉排
风味分析
电子鼻
电子舌
感官评价
Edible fungus plant steak
Flavor analysis
Electronic nose
Electronic tongue
Sensory evaluation
