黔东南地区5种市售鱼酱酸的品质特性及风味特征

林莉; 董玮; 周婵; 严红光; 袁玮; 陈壁; 石敏; 张妹桥

doi:10.13386/j.issn1002-0306.2023080022

黔东南地区5种市售鱼酱酸的品质特性及风味特征

Research on Quality and Flavor Characteristics of Five Kinds of Commercially Available Sour Fish Sauce in Qiandongnan

摘要

摘要: 为明确黔东南地区鱼酱酸的品质特性及风味特征，以5种市售鱼酱酸为研究对象，对其理化、营养指标、游离氨基酸及挥发性风味物质进行分析。结果表明：5种鱼酱酸的水分、灰分、总酸、氨基酸态氮、还原糖、蛋白质、维生素C、脂肪均差异显著（P<0.05）。5种鱼酱酸共检测出了17种游离氨基酸，其中有7种必需氨基酸和10种非必需氨基酸，总的游离氨基酸含量在7.954~14.998 mg/g之间，其中Z样品中的游离氨基酸总含量最高，为14.998 mg/g。呈鲜味的谷氨酸在L样品中含量最高，为4.689 mg/g，味觉活性值（Taste activity value，TAV）达到15.63，远高于其他样品。电子鼻评价结果显示，5种鱼酱酸的主要挥发性气味成分为氮氧化合物、短链烷烃、无机硫化合物、醇醚醛酮类和有机硫化物，主成分分析（Principal component analysis，PCA）能够明显地区分不同品牌的鱼酱酸。利用气相色谱-质谱（Gas chromatography-mass spectrometry，GC-MS）联用仪检测到5种鱼酱酸中共有挥发性成分57种，其中酯类20种、醇类14种、烯类14种、酸类2种、酚类2种、醛类3种、酮类2种。利用正交偏最小二乘法（Orthogonal least partial squares，OPLS-DA）的重要性变量投影（Variable importance projection，VIP）共筛选出姜烯、乙醇、十六烷酸乙酯、亚油酸乙酯、柠檬烯、乙酸、芳樟醇、十四酸乙酯、4-乙基-2-甲氧基苯酚、苯乙醇、芳姜黄烯、水杨酸甲酯、β-倍半水芹烯、柠檬醛、异戊醇、莰烯、β-红没药烯、香叶醇18个VIP值>1的关键挥发性香气物质。综上，研究结果可为鱼酱酸的品质评价和综合开发提供科学依据。

Abstract: Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P<0.05). In total, 17 free amino acids were detected, including 7 essential amino acids and 10 non-essential amino acids. The content of total free amino acids in the samples ranged from 7.954~14.998 mg/g. The total content of free amino acids in sample Z was the highest at 14.998 mg/g. The content of umami glutamic acid was the highest in the L sample, which was 4.689 mg/g, and the taste activity value (TAV) reached 15.63, which was much higher than that of other samples. The electronic nose results showed that the main volatile components of five kinds of sour fish sauce were nitrogen oxides, short-chain alkanes, inorganic sulfur compounds, alcohol ether aldehydes, and organic sulfides. Principal component analysis could differentiate between different sour fish sauces. In this study, 57 volatile components were detected in five kinds of sour fish sauce using gas chromatography-mass spectrometry (GC-MS), including 20 esters, 14 alcohols, 14 alkenes, 2 acids, 2 phenols, 3 aldehydes and 2 ketones. Using orthogonal least squares-discriminant analysis (OPLS-DA) and variable important projection (VIP) selection, eighteen key volatile aroma compounds, including zingalene, ethanol, ethyl cetanoate, ethyl linoleate, limonene, acetic acid, linalool, ethyl myristate, 4-ethyl-2-methoxyphenol, phenethyl alcohol, alpha-curcumene, methyl salicylate, β-sesquiphellandrene, citral, isoamyl alcohol, camphene, β-bisabolene and geraniol, were identified in the five kinds of sour fish sauce. In conclusion, the results provide a basis for the quality evaluation and comprehensive development of sour fish sauce.