GC-MS和电子鼻联用对番茄酱风味品质的研究
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摘要
使用电子鼻和气相色谱-质谱联用技术对市售番茄调味酱的挥发性风味物质进行评价分析。研究结果表明醋酸、甲硫醚、甲基庚烯酮、3-丁炔-1-醇、乙酸乙酯、丙酮和D-柠檬酸为市售番茄酱中的主要挥发性风味物质,其平均相对含量分别为62.73%、7.95%、5.94%、5.16%、4.91%、3.63%和1.89%。基于电子鼻技术发现市售番茄酱根据其品质特征可划分为3个聚类,采用显著性分析发现不同聚类间的差异是由于芳香类物质、有机硫化物、甲烷类和乙醇类物质含量不同导致的。基于气相色谱-质谱联用技术发现风味品质较佳的番茄酱挥发性风味物质中甲基庚烯酮和甲硫醚相对含量较高而醋酸含量偏低。
The flavor profile characterizations of commercial ketchup were studied by electronic nose and gas chromatography-mass spectrometry(GC-MS). The results showed that acetic acid,methyl sulfide,methyl heptane,3-butylene-1-alcohol,ethyl acetate,acetone and D-citric acid were major volatile components in commercial ketchup,with the relative abundance of 62.73 %,7.95 %,5.94 %,5.16 %,4.91 %,3.63 % and1.89 %,respectively. Principal component analysis showed all commercial ketchup samples could be divided into three clusters based on electronic nose. Meanwhile,the relative abundance of aromatic compounds,organic sulfides,methane and ethanol substances were identified by significance analysis as key variables associated with the flavor quality difference. The result of GC-MS indicated that the relative abundance of methyl heptane and methyl sulfide were higher in ketchup with better flavor quality,while acetic acid showed the opposite situation.
The flavor profile characterizations of commercial ketchup were studied by electronic nose and gas chromatography-mass spectrometry(GC-MS). The results showed that acetic acid,methyl sulfide,methyl heptane,3-butylene-1-alcohol,ethyl acetate,acetone and D-citric acid were major volatile components in commercial ketchup,with the relative abundance of 62.73 %,7.95 %,5.94 %,5.16 %,4.91 %,3.63 % and1.89 %,respectively. Principal component analysis showed all commercial ketchup samples could be divided into three clusters based on electronic nose. Meanwhile,the relative abundance of aromatic compounds,organic sulfides,methane and ethanol substances were identified by significance analysis as key variables associated with the flavor quality difference. The result of GC-MS indicated that the relative abundance of methyl heptane and methyl sulfide were higher in ketchup with better flavor quality,while acetic acid showed the opposite situation.
引文
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[19]BAIETTO M,WILSON AD.Electronic-nose applications for fruit identification,ripeness and quality grading[J].Sensors,2015,15(1):899-931
[20]HUANG XC,YUAN YH,WANG XY,et al.Application of electronic nose in tandem with chemometric analysis for detection of alicyclobacillus Alicyclobacillus acidoterrestris-Spawned spoilage in apple juice beverage[J].Food and Bioprocess Technology,2015,8(6):1295-1304
[2]ZENGBAO W,DAIPING P,CHEN W.Study on extraction process of phytoene from tomato paste[J].Agricultural Science&Technology,2017,18(12):2554-2556
[3]孙欢欢.以浓缩番茄酱为基料的系列风味番茄酱的研究[D].石河子:石河子大学,2013
[4]NASIR M U,HUSSAIN S,QURESHI TM,et al.Characterization and storage stability of tomato ketchup supplemented with date pulp[J].International Journal of Agriculture and Biology,2014,6(1):57-65
[5]曾维丽,李超敏.模糊数学法在调味番茄酱感官评价中的应用[J].中国调味品,2015,40(5):33-35
[6]江英,陈龙,王陈强,等.不同温度储藏下番茄酱色泽变化及其动力学研究[J].食品科技,2014,39(12):281-284
[7]陈龙,秦婕,谢晓霞,等.光照对番茄酱储藏中与褐变相关因素的影响[J].食品科技,2014,39(6):66-70
[8]秦婕.复合铝箔小包装番茄酱储藏期间色泽变化影响因素的研究[D].石河子:石河子大学,2016.
[9]郑晓艳,王正武.复合保健黑番茄酱的研究[J].食品研究与开发,2016,37(2):70-73
[10]刘梦婷,沈馨,王念,等.基于电子舌技术市售番茄调味酱滋味品质的分析[J].食品科技,2016,41(11):248-253
[11]王念,刘梦婷,张润杰,等.市售番茄调味酱色泽和质构特性的评价分析[J].食品工业,2017,38(3):156-159
[12]LOUTFI A,CORADESCHI S,MANI GK,et al.Electronic noses for food quality:A review[J].Journal of Food Engineering,2015,144(1):103-111
[13]VINAIXA M,SCHYMANSKI EL,NEUMANN S,et al.Mass spectral databases for LC/MS-and GC/MS-based metabolomics:state of the field and future prospects[J].Tr AC Trends in Analytical Chemistry,2016,78(4):23-35
[14]HUSSEIN HM,HAMEED IH,IBRAHEEM OA.Antimicrobial activity and spectral chemical analysis of methanolic leaves extract of Adiantum Capillus-Veneris using GC-MS and FT-IR spectroscopy[J].International Journal of Pharmacognosy and Phytochemical Research,2016,8(3):369-385
[15]PEREIRA VL,FERNANDES JO,CUNHA SC.Comparative assessment of three cleanup procedures after Qu ECh ERS extraction for determination of trichothecenes(type A and type B)in processed cereal-based baby foods by GC-MS[J].Food Chemistry,2015,182(10):143-149
[16]SHAMSIPUR M,YAZDANFAR N,GHAMBARIAN M.Combination of solid-phase extraction with dispersive liquid-liquid microextraction followed by GC-MS for determination of pesticide residues from water,milk,honey and fruit juice[J].Food Chemistry,2016,204(8):289-297
[17]da SILVA GC,da SILVA AAS,da SILVA LSN,et al.Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis[J].Food Chemistry,2015,167(2):71-77
[18]DING W,ZHANG Y,KOU L,et al.Electronic nose application for the determination of penicillin g in saanen goat milk with fisher discriminate and multilayer perceptron neural network analyses[J].Journal of Food Processing and Preservation,2015,39(6):927-932
[19]BAIETTO M,WILSON AD.Electronic-nose applications for fruit identification,ripeness and quality grading[J].Sensors,2015,15(1):899-931
[20]HUANG XC,YUAN YH,WANG XY,et al.Application of electronic nose in tandem with chemometric analysis for detection of alicyclobacillus Alicyclobacillus acidoterrestris-Spawned spoilage in apple juice beverage[J].Food and Bioprocess Technology,2015,8(6):1295-1304
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