| Instant starch noodles are one kind of delicious and convenient foods that have been widely consumed in China.Because instant starch noodles are tasteless and had tight texture,they are tasteless after rehydration.In this paper,the processing technology and formula of three taste of potato instant starch noodles seasoning were studied to solve the problem of the soup tastes rich but instant starch noodles were tasteless after brewing.The gas chromatograph-mass spectrometer(GC-MS)was applied to analyse volatile flavor substances of different brands of instant starch noodles seasoning.The correlation between the sensory attributes and the volatile compounds was established by partial least squares regression(PLS)to identify the contribution of volatile compounds to the sensory aromas.Principal component analysis(PCA)and linear discriminant analysis(LDA)were used to discriminate qualitative ly with the samples’ responses to electronic nose(e-nose)and electronic tongue(e-tongue).The relationship between the e-nose,e-tongue and the volatile compounds was established by PLS.The results are as follows:(1)Taking the sensory scores as the indicators to optimize the formula.We finally determined the formula of instant starch noodles seasoning with braised beef brisket with tomato,seasoning with braised beef and seasoning with chicken and shitake.The sensory attributes of colour,taste,odour and texture were significantly different among differe nt brands of instant starch noodles seasonings.(2)For instant starch noodles seasoning with braised beef brisket with tomato,a total of 76,65 and 80 volatile compounds in seasoning powder,seasoning mixture sauce and the mixture of powder and sauce were identified.For instant starch noodles seasoning with braised beef,a total of 70,92 and 98 volatile compounds in seasoning powder,seasoning mixture sauce and the mixture of powder and sauce were identified.For instant starch noodles seasoning with chicken and shiitake,a total of 76,84 and 81 volatile compounds in seasoning powder,seasoning mixture sauce and the mixture of powder and sauce were identified.Alkenes,aldehydes,ethers and sulfur compounds were main volatile components of instant starch noodles seasoning.The taste and odour were positively correlated with the contents of α-pinene,α-thujene,curcumene,β-elemene,β-sesquiphellandrene,β-bisabolene,β-myrcene,D-limonene,3-carene,cyclosativene,γ-terpinene,estragole and anethole.Compared with commercial instant starch noodles seasonings,the beef extracts,chicken extracts,food flavours,brewed soy sauce and various food additives were not added to the laboratory seasonings.The kinds and contents of the amino acid,carbonyl compounds and flavor substances of the laboratorial seasonings were reduced.(3)The different brands of instant starch noodles seasoning powder,seasoning mixture sauce and the mixture of powder and sauce were well discriminated by e-nose and e-tongue.It was found that e-nose coupled with PCA had better distinguishing ability of flavor of instant starch noodles seasoning than DFA and e-nose was proved to be superior to e-tongue.The model of PLS was established with the data of e-nose,e-tongue and GC-MS.All regression equations’ determination coefficients were greater than 90%.There was high correlation between the response values of e-nose,e-tongue and the result of GC-MS.The main sensors for e-nose detected the volatile compounds of instant starch noodles seasoning were W1 C,W3C,W5 C,W2S,W2 W and W3 S.The main sensors for e-tongue detected the volatile compounds of instant starch noodles seasoning were ZZ,JE,BB,GA,HA and JB.It was concluded that e-nose and e-tongue could be a fast and accurate method to identify the general flavor difference in different brands of instant starch noodles seasonings.(4)Clustering analysis was used to divide instant starch noodles seasoning into three categories.For instant starch noodles seasoning with braised beef brisket with tomato,the flavor substances of the mixture of powder and sauce were significantly different from seasoning powder and seasoning mixture sauce.There are many kinds of volatile compounds in the mixture of powder and sauce.The contents of alkenes and ethers were between the seasoning powder and seasoning mixture sauce.The contents of other volatile compounds were similar to that of seasoning mixture sauce.There was a significant difference between the flavor substances of seasoning powder,seasoning mixture sauce and the mixture of powder and sauce with braised beef.The kinds of volatile compounds in the seasoning powder were less,and its characteristic alkenes compounds were α-cubebene,α-phellandrene,D-limone ne,3-carene,caryophyllene and caryophyllene oxide.The kinds of aldehydes,alcohols,ketones,phenols,esters,sulfur compounds and heterocyclic compounds of seasoning powder were significantly less than seasoning mixture sauce and the mixture of powder and sauce.The kinds and contents of volatile compounds in seasoning mixture sauce and the mixture of powder and sauce were similar,and the contents of sulfur compounds were significa ntly higher than that of seasoning powder.Their characteristic compounds were α-thujene,γ-terpinene,β-ocimene,sabinene,2-undecenal and neral.There was a significant(p<0.05)difference between the flavor substances of instant starch noodles seasoning powder,seasoning mixture sauce and the mixture of powder and sauce with chicken and shiitake.The contents of alkenes in the seasoning powder were high,and the kinds of aldehydes and alcohols were less.Its characteristic compounds were D-limonene,3-carene,caryophylle ne,humulene,δ-eiemene and copaene.The contents of aldehydes and alcohols in seasoning mixture sauce and the mixture of powder and sauce were high.Their characteristic compounds were β-sesquiphellandrene,camphene,3-methylbutanal,2-methylbutanal,α-terpineol and 3-octenol.It was concluded that e-nose,e-tongue coupled with GC-MS could be seen as a useful approach for discriminating instant starch noodles seasonings. |
