基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响

以即食型香菇汤产品为对象,利用电子鼻和气相离子迁移色谱(GC-IMS)分析了蒸汽复热和微波复热对香菇汤风味特征的影响。电子鼻结果表明,复热后香菇汤气味特征变化显著(P<0.05)。经GC-IMS分析,复热前后香菇汤中均定性出56种单体及部分物质的二聚体,挥发性风味物质的种类虽相同,但含量差异较大。柠檬烯、辛醛及其二聚体、庚醛及其二聚体、2-环己烯-1-酮、2-糠醛及其二聚体、戊醛及其二聚体、2-甲基丙醛在微波复热香菇汤中的含量要高于蒸汽复热和未复热香菇汤。二甲基三硫、对甲酚、二甲基二硫、5-甲基-2-糠醛、1-己醇及其二聚体,在蒸汽复热香菇汤中含量要高于未复热和微波复热香菇汤。复热处理对香菇汤的挥发性风味物质影响较大,且复热后香菇汤中挥发性风味物质含量更高。

Based on Electronic Nose and GC-IMS to Study Effect of Reheating on Volatile Flavor Substances of Lentinus edodes Soups

This study took instant Lentinus edodes (L.edodes) soups as the research object to analyze the effects of steam reheating and microwave reheating methods on the flavor characteristics of L.edodes soups using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results from electronic nose showed that the odor characteristics of L.edodes soups after reheating changed significantly (P<0.05). By GC-IMS analysis, 56 volatiles compounds including some dimers of flavor compounds were both identified in L.edodes soups before and after reheating. And the varieties of flavor compounds were same, but the contents were significantly varied. The contents of ocimene, octanal and its dimer, heptanal and its dimer, 2-cyclohexen-1-one, 2-furfural and its dimer, pentanal and its dimer and 2-methylpropanal in microwave reheating L.edodes soups were higher than those of steam reheated and unheated L.edodes soups. The contents of dimethyl trisulfide, p-cresol, dimethyl disulfide, 5-methyl-2-furfural, 1-hexanol and its dimer in steam reheating L.edodes soups were higher than those of microwave reheated and unheated L.edodes soups. Collectively, the reheating treatment had a greater influence on the volatile flavor substances of the L.edodes soups, and the contents of the volatile flavor substances in the reheated L.edodes soups were higher.