摘要
干燥是浏阳豆豉风味形成的重要工序,为探究不同干燥方式对浏阳豆豉风味品质的影响,选择传统晒干(SD)、烘箱干燥(OD)、微波干燥(MD)、洞道干燥(TD)四种干燥方式的豆豉作为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对豆豉的挥发性风味物质进行分析,并结合感官评价综合分析。结果表明,不同干燥方式下的浏阳豆豉在挥发性物质组成和感官评价上存在明显差异。吡嗪类、酯类、酸类、醇类等是浏阳豆豉中的主要挥发性风味物质。四种干燥方式中,微波干燥的挥发性物质总含量最高,其次是烘干、晒干、洞道干燥。其中烘箱干燥检测到的挥发性物质种类最多(72种),其次是洞道干燥(66种)、传统晒干(61种)和微波干燥(47种)。四种豆豉的感官综合评分排序为传统晒干>微波干燥>烘箱干燥>洞道干燥。其中,传统晒干的滋味最佳,微波干燥的香气最突出。因此,除传统晒干外,微波干燥的方式相对来说最好。
Drying is an important process for the flavor formation of Liuyang Douchi.In order to explore the effects of different drying methods on the flavor quality of Liuyang Douchi,four drying methods of traditional sun drying(SD),oven drying(OD),microwave drying(MD)and tunnel drying(TD)were selected as the research objects.The volatile flavor compounds of Liuyang Douchi were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and combined with sensory evaluation for comprehensive comparison.The results showed that there were significant differences in the composition of volatile substances and sensory evaluation among the four different drying types of Liuyang Douchi.Pyrazines,esters,acids and alcohols were the main volatile flavor substances in Liuyang Douchi.Comparing the four drying methods,the total content of volatile substances in microwave drying was the highest,followed by oven drying,sun drying and tunnel drying.Among them,oven drying detected the most volatile substances(72 species),followed by tunnel drying(66 species),sun drying(61 species),and microwave drying(47 species).The sensory comprehensive scores of the four types of Liuyang Douchi were ranked as sun drying>microwave drying>oven drying>tunnel drying.Among them,the taste of sun drying was the best,and the aroma of microwave drying was the most prominent.Therefore,in addition to the traditional sun drying,microwave drying was relatively the best way.
作者
刘腾霞
蒋立文
李跑
覃业优
胡嘉亮
刘洋
LIU Tengxia;JIANG Liwen;LI Pao;QIN Yeyou;HU Jialiang;LIU Yang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Tantanxiang Food Technology Co.,Ltd.,Changsha 410300,China;Changsha Innovation Institute for Food,Changsha 410001,China)
出处
《中国果菜》
2025年第2期27-32,83,共7页
China Fruit & Vegetable
基金
湖南省自然科学基金面上项目(2023JJ30289)
湖南省教育厅科学研究项目(22A0156)
长沙市科技计划项目-长沙市自然科学基金(kq2208074)。
关键词
浏阳豆豉
干燥方式
挥发性风味物质
感官评价
Liuyang Douchi
drying method
volatile flavor substances
sensory evaluation
