【摘要】 为确定不同辅料比例对鱼香肉丝风味的影响，采用SPME-GC-MS结合电子鼻对不同辅料(糖、醋、剁椒)配比制备的鱼香肉丝的挥发性风味物质进行分析，通过定量描述分析法评定其感官品质，同时分析感官属性与挥发性风味物质的相关性。结果表明：从制备的6组样品中鉴定出的挥发性风味物质有108种，共有物质32种，其中醛类、酯类和醇类含量最高的是6号样品(添加糖、醋、剁椒分别为12、12、30 g),其次是2号样品(添加糖、醋、剁椒分别为6、12、15 g),用线性判别分析法分析区分6组样品的差异；定量描述分析测得2号样品综合感官特性最佳，且适宜的调味料配比可赋予鱼香肉丝纯正的特征风味；鱼香肉丝的肉类味与十一醛等相关性较强，鱼香味与癸醛等有相关性，乙酸芳樟酯与整体香气有关。最终确定2号样品的辅料为最优比例(即糖、醋、剁椒分别为6、12、15 g),以此配料制作的鱼香肉丝产品风味、口感最佳。更多还原

【Abstract】 To identify the influence of different auxiliary materials on the aroma of yuxiang rousi, SPME-GC-MS combined with electronic nose was used to analyze the volatile aromatic compounds of yuxiang rousi prepared with different auxiliary materials(sugar, vinegar and chopped pepper). The sensory quality was evaluated by quantitative descriptive analysis method, and the correlation between sensory attributes and volatile flavor compounds was analyzed by partial least squares regression method. The results were as follows: A total of 108 volatile aromatic substances were identified from the 6 groups of samples in 32 categories. Among them, the highest content of aldehydes, esters and alcohols appeared in sample 6(sugar, vinegar, chopped peppers were 12, 12, 30 g), followed by sample 2(sugar, vinegar, chopped peppers were 6, 12, 15 g). The differences of the 6 groups of samples could be distinguished by linear discriminant analysis, and the sample No. 2 displayed the best sensory characteristics by quantitative descriptive analysis analysis. The suitable auxiliary materials could give the pure characteristic flavor of yuxiang rousi. The meat flavor of yuxiang shredded pork was strongly correlated with undecanal, fish aroma was correlated to decanal, and linalyl acetate was related to the overall aroma. In summary, the No. 2 sample demonstrated the optimal recipe(i.e., 6 g sugar, 12 g vinegar and 15 g chopped pepper respectively).更多还原