多产地鱿鱼中挥发性和非挥发性风味物质的比较研究

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102429

Mengli Han , Xin Jiang , Meijiao Gui , Qianqian Liang , Yuan Gu , Xin Song , Wenzheng Shi

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引用次数: 0

摘要

本研究比较分析了日本飞鱿鱼与赤道鱿鱼、印度洋鱿鱼和秘鲁鱿鱼在气味和味觉上的异同。顶空气相色谱-离子迁移谱法（HS-GC-IMS）和顶空固相微萃取气相色谱-质谱法（HS-SPME-GC-MS）分别鉴定出52种和43种挥发性化合物，其中醛类和醇类是主要挥发性物质。聚类分析表明，赤道鱿鱼与日本飞鱿鱼的气味最接近。用高效液相色谱法从4种鱿鱼中鉴定出16种游离氨基酸、6种风味核苷酸和3种有机酸。日本鱿鱼与秘鲁鱿鱼鲜味强度差异不显著。分层聚类分析将四种鱿鱼的风味分为赤道鱿鱼和日本鱿鱼、印度洋鱿鱼、秘鲁鱿鱼三大类，为日本鱿鱼的原料替代提供参考。

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Comparative study of volatile and non-volatile flavor substances in squid from multiple origins

This study compared and analyzed the similarities and differences in odor and taste between Japanese flying squid and Equatorial, Indian Ocean, and Peruvian squid. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), respectively, identified 52 and 43 volatile compounds, with aldehydes and alcohols being the main volatile substances. Cluster analyses showed that Equatorial squid were closest in odor to Japanese flying squid. A total of 16 free amino acids, 6 flavor nucleotides and 3 organic acids were identified from the four squid species by HPLC. There was no significant difference between Japanese flying squid and Peruvian squid in umami intensity. Hierarchical cluster analysis classified the flavors of the four squids into three categories, that was Equatorial squid and Japanese flying squid, Indian Ocean squid, Peruvian squid, which will provide a reference for raw material substitution of Japanese flying squid.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.