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在三种类型的鱼中释放香味,通过sensomics的方法

Xiao Zhang¹, Haiyan Li¹, Dan Wu¹

¹College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China.

|July 20, 2024

概括

这项研究确定了传统中国食品鱼 (VF) 中的关键芳香化合物. 了解这些风味成分可以帮助提高消费者接受度,并指导这种独特美味的生产.

科学领域:

食品科学食品科学食品科学
感官分析感官分析
分析化学分析化学

背景情况:

维纳斯鱼 (VF) 是一种传统的中国食品,具有独特的风味.
负责消费者接受VF的特定芳香化合物尚未得到充分了解.
识别这些关键的芳香化合物对于质量控制和产品开发至关重要.

研究的目的:

识别和表征关键的芳香化合物,有助于三种类型的鱼独特的风味.
根据它们独特的香味标记来区分鱼品种.
提供关于VF风味的形成和调节的见解.

主要方法:

利用传感学方法探索鱼中的芳香化合物.
量化了50种芳香化合物,确定了22种具有显著的气味活性值 (≥1).
采用重组和遗漏实验来确认11个关键的芳香化合物.

主要成果:

通过感官分析确定了22个关键的香味贡献者和11个已确认的香味化合物.
在VF类型中发现了乙烯六酸,1-octen-3-one和trans-anethole作为常见的关键芳香.
发现了欧醇,乙烯甲酸, (2E) -2-nonenal 和 hexanal 作为独特的芳香标记物,新发现了乙烯甲酸, γ-nonalactone 和 eugenol.

结论:

这项研究阐明了三种鱼类的关键芳香化合物及其变异.
这些发现为了解独特的鱼风味的形成和有针对性的修改提供了基础.
这项研究为增强维纳斯鱼的感官属性和消费者吸引力提供了宝贵的知识.

关键词:

芳香提取物的稀释分析.关键的芳香化合物关键的芳香化合物气味活动值的气味活动值.重组和省略试验是重组和省略试验.感官评估感官评估维纳塞鱼是一种鱼类.

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