文献类型：期刊文献

中文题名：脂质对凡纳滨对虾热风干制品香气特性的影响

英文题名：Effect of lipids on the aroma attributes of hot-air-dried shrimp(Penaeus vannamei)

作者：张迪[1];吉宏武[1,2,3,4];陈浩[1];刘书成[1,2,3,4];毛伟杰[1,2,3,4]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东省海洋食品工程技术研究中心,广东湛江524088;[4]广东普通高等学校水产品深加工重点实验室,广东湛江524088

年份：2021

卷号：47

期号：7

起止页码：189

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：国家自然科学基金项目(32072340);国家现代农业产业技术体系项目(CARS-48)。

语种：中文

中文关键词：凡纳滨对虾;虾热风干制品;香气特性;感官分析;气质联用;偏最小二乘回归

外文关键词：Penaeus vannamei;hot-air-dried shrimp;aroma attributes;sensory analysis;gas chromatography-mass spectrometry;partial-least-squares regression

中文摘要：为研究脂质对凡纳滨对虾热风干制品香气特性的影响,通过有机试剂去除虾体中的甘油三酯或磷脂,采用气相色谱-质谱联用技术和感官评价分析脂质对虾干制品香气特性的影响,以气味活性值(odor activity value,OAV)为指标,筛选香气活性化合物,同时采用偏最小二乘回归法(partial least squares regression,PLSR)分析挥发性化合物与感官属性之间的相关性。结果表明:去除甘油三酯对虾干制品整体香气影响较小,烤香味、肉香味和腥味的感官评分稍有减弱,而去除磷脂对主要香气特征有很大影响,烤香味、肉香味、腥味、焦糖香和甜香味的感官评分均大幅度降低;虾干制品中鉴定出16种香气活性化合物,吡嗪类、胺类、杂环类、醛类是其主要成分,其中3-乙基-2,5-二甲基吡嗪、2,5-二甲基吡嗪、三甲胺、3-(甲硫基)丙醛是贡献最大的4种物质;去除甘油三酯和磷脂后,吡嗪类、胺类、杂环类、醛类的OAV值显著下降,而去除磷脂后下降幅度更大,且在去磷脂虾干制品中2-戊基呋喃和3-(甲硫基)丙醛未检出;PLSR结果表明,18种香气活性化合物与感官属性具有较好的相关性。综上所述,脂质对虾干制品整体香气有较大影响,而磷脂对香气特性的作用远大于甘油三酯。该研究为虾类特征香气的形成机制研究提供了理论参考。

外文摘要：The effect of lipids on the aroma attributes of hot-air-dried shrimp(Penaeus vannamei)was investigated.Triglycerides or phospholipids in the shrimp were removed by organic reagents,aroma attributes of different defatted dried shrimps were analyzed by gas chromatography-mass spectrometry and sensory evaluation,and the key aroma compounds were identified based on odor activity value(OAV).The potential correlations among volatile compounds and sensory attributes were analyzed by partial-least-squares regression(PLSR).The results showed that the removal of triglycerides had little effect on the overall aroma of dried shrimp,and the sensory scores of roasted,meat-like and fishy odors slightly decreased.Meanwhile,the removal of phospholipids had a great effect on the main aroma characteristics,and the sensory scores of roasted,meat,fishy,caramel and sweet odors decreased remarkably.Sixteen key aroma compounds were identified in the dried shrimp,and pyrazines,amines,heterocycles and aldehydes were the main components.3-ethyl-2,5-dimethyl pyrazine,2,5-dimethyl pyrazine,trimethylamine,3-(methionine)propanal made the biggest contribution to the aroma of dried shrimp.After removing triglycerides or phospholipids from shrimps,OAV values of pyrazines,amines,heterocycles,aldehydes decreased significantly while the removal of phospholipids showed more OAVs decline than triglycerides.The PLSR result showed a good correlation between most variables of 18 key aroma compounds and sensory attributes.In conclusion,lipids had a great effect on the aroma attributes of dried shrimp,while phospholipids had a much greater effect on aroma characteristic than triglyceride.This study provides a theoretical reference for the formation mechanism of shrimp characteristic aroma.