黑松露香味评价:SPME-GC-MS与感官专家对比
Eva Tejedor-Calvo1,2,3, Sergi García-Barreda1,2, Sergio Sánchez1,2
1Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Av. Montañana, 930, 50059 Zaragoza, Spain.
Foods (Basel, Switzerland)
|March 28, 2024
概括
对于质量至关重要的松露香味是主观的. 这项研究培训了专家,并使用气相色谱客观评估黑松露 (T. melanosporum) 香味,识别与收获时间相关的关键芳香化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 松露香味是消费者欣赏的关键,但目前不是官方标准中的质量参数.
- 人类对松露香气的评价是主观的,因为30多种挥发性化合物的复杂性.
- 像气体染色学这样的分析技术可以分析香味并识别标记物.
研究的目的:
- 用训练有素的感官专家和分析方法客观地评估黑松露 (T. melanosporum) 香味.
- 为了比较感官专家评估与固相微提取气体染色体质谱法 (SPME-GC-MS).
- 为了识别与松露香味和收获时间相关的挥发性有机化合物 (VOCs).
主要方法:
- 培训了16名感官专家,以客观地评估松露香味.
- 在黑松露季 (12月,1月,2月) 期间进行了6次评估会议.
- 使用固相微提取气色谱-质谱 (SPME-GC-MS) 进行化学分析.
主要成果:
- 训练有素的感觉评估和SPME-GC-MS都成功地根据收获时间区分了松露.
- 创建了一个与松露香味属性相关的特定挥发性有机化合物的列表.
- 该研究表明了客观地评估松露香味的潜力.
结论:
- 训练有素的感觉评估与SPME-GC-MS相结合,提供了一种更客观的方法来评估松露香味.
- 识别关键的芳香化合物可以帮助确定T. melanosporum的客观质量参数.
- 这种方法可以加强松露的商业分类和质量控制.
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