基于智能感官與HS-GC-IMS技術(shù)探究不同復(fù)熱方式對(duì)川菜回鍋肉風(fēng)味的影響

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中圖分類(lèi)號(hào)：TS201.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）08-0125-11

DOI：10.3969/j.issn.1000-9973.2025.08.018

引文格式：，等.基于智能感官與HS-GC-IMS技術(shù)探究不同復(fù)熱方式對(duì)川菜回鍋肉風(fēng)味的影響［J].中國(guó)調(diào) 味品，2025，50（8）：125-135. ZHU K X，GUOMY，WANGTY，etal.Explorationof efectof different reheating methods onflavorof Sichuancusine twice-cooked pork basedon intelligent sensesand HSGC-IMS technology[J].China Condiment，025，50（8）：125-135.

Abstract：In order to investigate the effects of direct reheating，water bath reheating，microwave reheating and steam reheating on the flavor of Sichuan cuisine twice-cooked pork，in this study，the flavor characteristics of twice-cooked pork treated by four reheating methods are systematically analyzed by combining electronic nose and electronic tongue in inteligent sensory technology with amino acid analyzer and headspace gas chromatographyion mobility spectrometry （HS-GC-IMS）.The results indicate that electronic nose and electronic tongue can effectively identify the aroma and taste characteristics of twice-cooked pork. Microwave reheating significantlyenhances thenutritional valueof twice-cooked pork.A total of17 freeamino acids are detected，and the content of total free amino acids in the twice-cooked pork treated by microwave reheating reaches the highest of （202.08±6.68）mg/g . The partial least squares discriminant analysis （PLS-DA） model shows that the flavor difference between direct reheating and steam reheating is the most significant. According to variable importance in projection （VIP） value，22 key diferential aroma substances are screened， including 1-penten-3-ol，cis-2-pentenol and so on，which can be used as volatile markers to distinguish the aroma characteristics of twice-cooked pork by different reheating methods. This study has provided an important theoretical basis for reheating method of twice-cooked pork and provided data support for the further exploration of effect of different reheating methods on the flavor of twice-cooked pork. Key words ： twice-cooked pork;reheating method; intellgent senses；HS-GC-IMS； partial least squares discriminant analysis model

熟食，又稱即食食品或預(yù)制菜肴，是指經(jīng)過(guò)預(yù)先加工和包裝的食品，消費(fèi)者只需簡(jiǎn)單加熱或無(wú)需額外烹飪即可食用[]。（剩余18085字）