基于多元统计学解析我国四大烧鸡菜肴制品滋味物质图谱

以我国典型民族菜肴四大烧鸡为研究对象，系统分析其游离氨基酸和5’-核苷酸滋味物质，并计算其味精当量值和滋味活度值（taste activity value,TAV），结合主成分分析（principal component analysis,PCA）、偏最小二乘判别分析（partial least squares discrimination analysis,PLS-DA）和聚类分析（hierarchical cluster analysis,HCA）等多元统计分析方法，解析我国四大烧鸡菜肴的滋味图谱。结果表明：我国四大烧鸡菜肴中游离氨基酸含量差异较大，其中沟帮子熏鸡菜肴中总氨基酸含量最高，为363.66～396.96 mg/100 g；通过TAV分析发现，谷氨酸对沟帮子熏鸡菜肴呈鲜味特征有显著贡献，肌苷酸对道口烧鸡菜肴呈鲜味特征有显著贡献；电子舌结果表明，我国四大烧鸡菜肴滋味存在差异；通过PCA、PLS-DA和HCA均可直观对我国四大烧鸡菜肴进行有效区分，不同烧鸡的鲜美滋味并不是由单一氨基酸和游离核苷酸决定的，鲜味、甜味和苦味氨基酸间的平衡以及与核苷酸的协同作用，导致我国四大烧鸡菜肴...

Use of Multivariate Statistical Analysis for Understanding the Taste Profiles of Four Most Famous Chinese Braised Chicken Dishes

The four most famous Chinese braised chicken dishes, typical national dishes in China, were analyzed for their free amino acids and 5’-nucleotides, and the equivalent umami concentration (EUC) and taste activity value (TAV) were calculated. Multivariate statistical analyses such as principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and hierarchical cluster analysis (HCA) were used to analyze the taste profiles of the four dishes. The results showed that there were great differences in the content of free amino acids in these dishes, among which Goubangzi smoked chicken had the highest total amino acid content (363.66–396.96 mg/100 g). According to TAV, glutamic acid and monophosphate (IMP) significantly contributed to the umami characteristics of Goubangzi smoked chicken and Daokou braised chicken, respectively. Electronic tongue analysis showed differences in the taste profiles of the four chicken dishes. PCA, PLS-DA and HCA could effectively distinguish these dishes. Their taste was not determined by single amino acids or free amino acids. The balance between umami, sweet and bitter amino acids and their synergistic effect with nucleotides led to differences in the taste characteristics of the braised chicken dishes. Sweetness, salty taste, sour taste, total amino acids, bitterness, glutamic acid, umami taste and umami amino acids, were important variables that influence the differences in the taste characteristics of the four braised chicken dishes.