Zhou Tao, Ma Yunjiao, Jiang Wei, Fu Baoshang, Xu Xianbing
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2023 May 13;12(10):1983. doi: 10.3390/foods12101983.
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.
风味主要取决于挥发性化合物，是评价蛤肉酱品质的重要指标。本研究调查了用四种不同方法制备的蛤肉酱中的挥发性化合物及其对香气特征的影响。发酵大豆曲和蛤肉的混合物可改善最终产品的风味。采用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）技术鉴定出64种挥发性化合物。利用投影变量重要性（VIP）筛选出9种关键风味化合物，即3-甲硫基-1-丙醇、2-甲氧基-4-乙烯基苯酚、苯乙醇、1-辛烯-3-醇、α-亚甲基苯乙醛、苯基环氧乙烷、3-苯基呋喃、苯乙醛和3-辛烯酮。对四种不同发酵方法制备的样品进行电子鼻和电子舌香气特征检测的结果与GC-MS分析结果一致。将大豆曲与新鲜蛤肉混合制备的蛤肉酱比其他方法制备的蛤肉酱具有更好的风味和品质。
