基于电子舌技术分析不同采收期紫菜的滋味特征
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摘要
为科学评价不同采收期的紫菜在滋味方面的差异,采用电子舌技术分析了头水、二水、四水和六水条斑紫菜(Porphyra yezoensis)的滋味组成,同时,对不同采收期紫菜中游离氨基酸、呈味核苷酸等呈味物质的含量进行了测定。结果显示,紫菜滋味主要由鲜味、鲜味回味、咸味和苦味组成。头水、二水、四水和六水紫菜的鲜味强度依次减弱。二水紫菜的鲜味回味值最大,头水和四水紫菜的鲜味回味值接近,六水紫菜的鲜味回味值显著降低(P<0.05)。头水和二水紫菜的咸味强度接近,且显著高于后期采收紫菜的咸味值(P<0.05)。头水、二水紫菜的苦味值接近,四水紫菜的苦味值略低,六水紫菜的苦味值最低。不同采收期紫菜的呈味物质含量及其对滋味的贡献程度差异较大。头水、二水、四水和六水紫菜的游离氨基酸总量依次减少,4组样品之间存在显著差异(P<0.05),对滋味贡献大的游离氨基酸主要是丙氨酸和谷氨酸。呈味核苷酸中肌苷酸(Inosine monophosphate,IMP)对滋味的贡献大。头水、二水、四水和六水紫菜的味精当量(Equivalent umami concentration,EUC)分别为223.89、222.13、118.54和47.19gMSG/100g,研究表明,前期采收的紫菜鲜味更加强烈。电子舌的检测数据与呈味物质含量的分析结果基本一致。
The aim of this study was to evaluate the taste characteristics of Porphyra yezoensis during different harvest periods. Electronic tongue(INSENT taste analysis system) was applied to characterize the taste of lavers. The contents of free amino acids and flavor nucleotides in the first, second, fourth, and sixth harvest of lavers were measured. The electronic tongue data showed that the taste of lavers mainly consisted of umami, aftertaste of umami, saltiness, and bitterness. The umami value decreased successively in the first, second, fourth, and sixth harvest of lavers. The intensity of aftertaste of umami was the greatest in the second harvest of lavers, followed by the first and fourth harvest, and was significantly decreased in the sixth harvest(P<0.05). The saltiness intensity was higher in the first and second harvest of lavers. The intensity of bitterness was similar between the first and second harvest of lavers. The bitterness value was significantly lower in the sixth harvest of lavers(P<0.05). The astringency value was small, and there was no significant difference among the four samples(P>0.05). The contents of taste compounds and their contributions to the flavor were significantly different among the four laver samples. The contents of total free amino acids in the first, second, fourth, and sixth harvest of lavers were 4291.54 mg/100 g, 3485.29 mg/100 g, 3277.98 mg/100 g, and 1148.12 mg/100 g, respectively. Alanine and glutamic acid made the biggest contribution to the flavor. The content of inosine monophosphate(IMP) was relatively high in all flavor nucleotides. The taste active values(TAV) of IMP in the first, second, fourth, and sixth harvest of lavers were 4.13, 4.56, 2.19, and 2.33, respectively. The equivalent umami concentrations(EUC) of the first, second, fourth, and sixth harvest of lavers were 223.89 g MSG/100 g, 222.13 g MSG/100 g, 118.54 g MSG/100 g, and 47.19 g MSG/100 g, respectively, which means the umami of the earlier harvest of lavers was more intense. The electronic tongue analysis results are consistent with the experimental data of the flavor substances measurements. Electronic tongue technology could be used as a quick method to evaluate the taste of lavers and other aquatic products.
The aim of this study was to evaluate the taste characteristics of Porphyra yezoensis during different harvest periods. Electronic tongue(INSENT taste analysis system) was applied to characterize the taste of lavers. The contents of free amino acids and flavor nucleotides in the first, second, fourth, and sixth harvest of lavers were measured. The electronic tongue data showed that the taste of lavers mainly consisted of umami, aftertaste of umami, saltiness, and bitterness. The umami value decreased successively in the first, second, fourth, and sixth harvest of lavers. The intensity of aftertaste of umami was the greatest in the second harvest of lavers, followed by the first and fourth harvest, and was significantly decreased in the sixth harvest(P<0.05). The saltiness intensity was higher in the first and second harvest of lavers. The intensity of bitterness was similar between the first and second harvest of lavers. The bitterness value was significantly lower in the sixth harvest of lavers(P<0.05). The astringency value was small, and there was no significant difference among the four samples(P>0.05). The contents of taste compounds and their contributions to the flavor were significantly different among the four laver samples. The contents of total free amino acids in the first, second, fourth, and sixth harvest of lavers were 4291.54 mg/100 g, 3485.29 mg/100 g, 3277.98 mg/100 g, and 1148.12 mg/100 g, respectively. Alanine and glutamic acid made the biggest contribution to the flavor. The content of inosine monophosphate(IMP) was relatively high in all flavor nucleotides. The taste active values(TAV) of IMP in the first, second, fourth, and sixth harvest of lavers were 4.13, 4.56, 2.19, and 2.33, respectively. The equivalent umami concentrations(EUC) of the first, second, fourth, and sixth harvest of lavers were 223.89 g MSG/100 g, 222.13 g MSG/100 g, 118.54 g MSG/100 g, and 47.19 g MSG/100 g, respectively, which means the umami of the earlier harvest of lavers was more intense. The electronic tongue analysis results are consistent with the experimental data of the flavor substances measurements. Electronic tongue technology could be used as a quick method to evaluate the taste of lavers and other aquatic products.
引文
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Guo MJ,Chai C,Lu X,et al.Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product.Science and Technology of Food Industry,2014,35(9):368-371
Li CP,Wu JJ,Li Y,et al.Identification of the aroma compounds in stinky mandarin fish(Siniperca chuatsi)and comparison of volatiles during fermentation and storage.International Journal of Food Science and Technology,2013,48(11):2429-2437
Li W,Omannisa M,Xu JL,et al.Comparative analysis of volatile components of Pyropia haitanensis from different sea areas.Progress in Fishery Sciences,2016,37(5):147-156[李微,阿曼尼萨·买买提,徐继林,等.不同海域不同品种坛紫菜(Pyropia haitanensis)挥发性成分的比较分析.渔业科学进展,2016,37(5):147-156]
Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties.Journal of the Agricultural Chemical Society of Japan,1999,63(3):555-559
Miao XD,Liu Y,Ma L,et al.Optimized enzymatic hydrolysis for flavor peptide preparation from cultured obscure pufferfish(Takifugu obscurus)using sensory evaluation and electronic tongue.Modern Food Science and Technology,2015,31(8):268-272[苗晓丹,刘源,马垒,等.结合感官评价与电子舌技术优化酶水解养殖暗纹东方鲀肌肉制备呈味肽.现代食品科技,2015,31(8):268-272]
Phat C,Moon BK,Chan L.Evaluation of umami taste in mushroom extracts by chemical analysis,sensory evaluation,and an electronic tongue system.Food Chemistry,2016,192(1):1068-1077
Shen SD.Molecular biology research status of Porphyra yezoensis.Marine Sciences,2014,38(5):121-125[沈颂东.条斑紫菜分子生物学研究现状.海洋科学,2014,38(5):121-125]
The national health and family planning commission of the People's Republic of China.National food safety standards The amino acids determination of food(GB 5009.124-2016).Beijing:China Standard Press,2016[中华人民共和国国家卫生和计划生育委员会食品中氨基酸的测定(GB5009.124-2016).北京:中国标准出版社,2016]
Weng LP,Dai ZY,Zhao Y,et al.Comparative studies of characteristic flavour compounds between cultured and wild large yellow croakers.Journal of Chinese Institute of Food Science and Technology,2015,15(4):254-261[翁丽萍,戴志远,赵芸,等.养殖大黄鱼和野生大黄鱼特征滋味物质的分析与比较.中国食品学报,2015,15(4):254-261]
Yang XY,Liu Y,Xu CH,et al.Extraction and analysis of volatile flavor compounds in aquatic products:A review.Food Science,2015,36(5):289-295[杨欣怡,刘源,许长华,等.水产品中挥发性风味物质提取和分析研究进展.食品科学,2015,36(5):289-295]
Yao XC,Qiu CJ,Lai XY.Preparation and flavor component analysis of Porphyra yezoensis flavor essence.Journal of Food Science and Technology,2015,33(3):28-34[姚兴存,邱春江,赖小燕.紫菜风味香精的制备及其风味成分分析.食品科学技术学报,2015,33(3):28-34]
Ying MM,Shi WZ,Liu EL.Analysis of volatile components in laver harvested in different time points.Food Science,2010,31(22):421-426[应苗苗,施文正,刘恩玲.不同收割期坛紫菜挥发性成分分析.食品科学,2010,31(22):421-426]
Ying MM,Shi WZ,Pan F.Analysis of nutrients in different harvest stages of laver.Zhejiang Agricultural Sciences,2009,1(6):1227-1228[应苗苗,施文正,潘峰.紫菜不同收割期营养成分的分析.浙江农业科学,2009,1(6):1227-1228]
Yokoyama Y,Sakaguchi M,Kawai F,et al.Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage.Nippon Suisan Gakkaishi,1992,58(11):2125-2136
Zhao L,Wu N,Wang XC,et al.Comparison of the flavor components of chinese mitten crab at different growth stages.Modern Food Science and Technology,2016,32(7):261-269[赵樑,吴娜,王锡昌,等.不同生长阶段下中华绒螯蟹滋味成分差异研究.现代食品科技,2016,32(7):261-269]
Zhong M,Zhang R.Changes of main nutrients in Porphyra yezoensis at different harvest time.China Feed,2003(23):30-31[仲明,张锐.条斑紫菜不同采收期主要营养成分变化情况.中国饲料,2003(23):30-31]
Chen WZ,Wu WT,Xu JB,et al.Effects of different ecological factors on growth and physical components of Porphyra crispata.South China Fisheries Science,2013,9(2):14-19[陈伟洲,吴文婷,许俊宾,等.不同生态因子对皱紫菜生长及生理组分的影响.南方水产科学,2013,9(2):14-19]
Chi AY,Ji HW,Gao JL,et al.Effects of different heating treatments on taste-active components of Litopenaeus vannamei.Modern Food Science and Technology,2012,28(7):776-779[池岸英,吉宏武,高加龙,等.加热方式对凡纳滨对虾滋味成分的影响.现代食品科技,2012,28(7):776-779]
Fu N,Wang XC.Research progress in interactions between taste-active components.Food Science,2014,35(3):269-275[付娜,王锡昌.滋味物质间相互作用的研究进展.食品科学,2014,35(3):269-275]
Fuke S,Ueda Y.Interactions between umami and other flavor characteristics.Trends in Food Science and Technology,1996,7(12):407-411
Gao RC,Su L,Huang XY,et al.Research progress of flavor compounds in fishery products.Fisheries Science,2013,32(1):59-62[高瑞昌,苏丽,黄星奕,等.水产品风味物质的研究进展.水产科学,2013,32(1):59-62]
Gong J,Tao NP,Gu SQ.Overview of umami substance in food and its detection methods.China Condiment,2014,39(1):129-135[龚骏,陶宁萍,顾赛麒.食品中鲜味物质及其检测研究方法概述.中国调味品,2014,39(1):129-135]
Guo L,Wang SJ,Hao Q,et al.Advances in the biological functions of polysaccharide and phycoerythrin in Porphyra.Food Research and Development,2010,31(6):182-185[郭雷,王淑军,郝倩,等.紫菜多糖和藻红蛋白生物活性的研究进展.食品研究与开发,2010,31(6):182-185]
Guo MJ,Chai C,Lu X,et al.Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product.Science and Technology of Food Industry,2014,35(9):368-371
Li CP,Wu JJ,Li Y,et al.Identification of the aroma compounds in stinky mandarin fish(Siniperca chuatsi)and comparison of volatiles during fermentation and storage.International Journal of Food Science and Technology,2013,48(11):2429-2437
Li W,Omannisa M,Xu JL,et al.Comparative analysis of volatile components of Pyropia haitanensis from different sea areas.Progress in Fishery Sciences,2016,37(5):147-156[李微,阿曼尼萨·买买提,徐继林,等.不同海域不同品种坛紫菜(Pyropia haitanensis)挥发性成分的比较分析.渔业科学进展,2016,37(5):147-156]
Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties.Journal of the Agricultural Chemical Society of Japan,1999,63(3):555-559
Miao XD,Liu Y,Ma L,et al.Optimized enzymatic hydrolysis for flavor peptide preparation from cultured obscure pufferfish(Takifugu obscurus)using sensory evaluation and electronic tongue.Modern Food Science and Technology,2015,31(8):268-272[苗晓丹,刘源,马垒,等.结合感官评价与电子舌技术优化酶水解养殖暗纹东方鲀肌肉制备呈味肽.现代食品科技,2015,31(8):268-272]
Phat C,Moon BK,Chan L.Evaluation of umami taste in mushroom extracts by chemical analysis,sensory evaluation,and an electronic tongue system.Food Chemistry,2016,192(1):1068-1077
Shen SD.Molecular biology research status of Porphyra yezoensis.Marine Sciences,2014,38(5):121-125[沈颂东.条斑紫菜分子生物学研究现状.海洋科学,2014,38(5):121-125]
The national health and family planning commission of the People's Republic of China.National food safety standards The amino acids determination of food(GB 5009.124-2016).Beijing:China Standard Press,2016[中华人民共和国国家卫生和计划生育委员会食品中氨基酸的测定(GB5009.124-2016).北京:中国标准出版社,2016]
Weng LP,Dai ZY,Zhao Y,et al.Comparative studies of characteristic flavour compounds between cultured and wild large yellow croakers.Journal of Chinese Institute of Food Science and Technology,2015,15(4):254-261[翁丽萍,戴志远,赵芸,等.养殖大黄鱼和野生大黄鱼特征滋味物质的分析与比较.中国食品学报,2015,15(4):254-261]
Yang XY,Liu Y,Xu CH,et al.Extraction and analysis of volatile flavor compounds in aquatic products:A review.Food Science,2015,36(5):289-295[杨欣怡,刘源,许长华,等.水产品中挥发性风味物质提取和分析研究进展.食品科学,2015,36(5):289-295]
Yao XC,Qiu CJ,Lai XY.Preparation and flavor component analysis of Porphyra yezoensis flavor essence.Journal of Food Science and Technology,2015,33(3):28-34[姚兴存,邱春江,赖小燕.紫菜风味香精的制备及其风味成分分析.食品科学技术学报,2015,33(3):28-34]
Ying MM,Shi WZ,Liu EL.Analysis of volatile components in laver harvested in different time points.Food Science,2010,31(22):421-426[应苗苗,施文正,刘恩玲.不同收割期坛紫菜挥发性成分分析.食品科学,2010,31(22):421-426]
Ying MM,Shi WZ,Pan F.Analysis of nutrients in different harvest stages of laver.Zhejiang Agricultural Sciences,2009,1(6):1227-1228[应苗苗,施文正,潘峰.紫菜不同收割期营养成分的分析.浙江农业科学,2009,1(6):1227-1228]
Yokoyama Y,Sakaguchi M,Kawai F,et al.Changes in concentration of ATP-related compounds in various tissues of oyster during ice storage.Nippon Suisan Gakkaishi,1992,58(11):2125-2136
Zhao L,Wu N,Wang XC,et al.Comparison of the flavor components of chinese mitten crab at different growth stages.Modern Food Science and Technology,2016,32(7):261-269[赵樑,吴娜,王锡昌,等.不同生长阶段下中华绒螯蟹滋味成分差异研究.现代食品科技,2016,32(7):261-269]
Zhong M,Zhang R.Changes of main nutrients in Porphyra yezoensis at different harvest time.China Feed,2003(23):30-31[仲明,张锐.条斑紫菜不同采收期主要营养成分变化情况.中国饲料,2003(23):30-31]
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