Study On The Differences In Umami Related Taste Compounds Of Coilia Ectenes In Different Month And Construction Of Sensory Evaluation Model

Coilia ectenes,scientific name long jaw anchovy.Coilia ectenes is a migratory fish that begins at the end of march every year and makes reproductive migrating from the East China Sea to the Yangtze River estuary or the Yellow River estuary.It is sexually mature and then reproduces in the Yangtze or Yellow River tributaries.It is delicious,because the Coilia ectenes hardly eat during the whole process of spawning and spawning,and the nutrients in the body are consumed in large quantities,which changes the overall taste.Among the complete flavor profiles of the Coilia ectenes,the“savory”character is especially prominent.Therefore,to explore the variation of the taste during the different months of the Coilia ectenes and the interaction between the scent and the related substances,it can provide technical support for the evaluation and improvement of the flavor quality of the"cultured Coilia ectenes".In this paper,the Coilia ectenes from January to December were taken as the research object,and the differences in taste components were compared.The sensory evaluation and electronic tongue were used to analyze the taste contours of different Coilia ectenes in different months.The possible reasons for the most delicious taste of knives in March were explored.Based on the content of key umami related to umami in March,based on the binary interaction between key umami materials and umami inorganic ions,further study on umami substances andumamiinorganic ions Ternary interaction,fitting the corresponding model,the main research contents are as follows:by spectrophotometry,flame atomic absorption spectroscopy,high performance liquid chromategraphy（HPLC）,amino acid auto-analyzer,calculate the taste intensity value and equivalent umami concentrations（EUC）,From January to March,the Coilia ectenes live in the East China Sea,ovulation and reproduction in the 3-4 months,and travel to the Yangtze River basin from the East China Sea.Reproductive migration in the Yangtze River from April to October,returning to the East China Sea from October to December and ovulation for the next time.The changes of betaine,K⁺,most free amino acids and 5’-IMP in the whole migration process were consistent:they increased first,then plummeted after March,then slowed down to 4 or 5 months,and then rose again after October.TAV and ECU evaluations were carried out for each umami substance,and it was found that the umami flavor was the main taste of the Coilia ectenes from January to December,and betaine and 5’-IMP contributed a lot to the umami taste.by electronic tongue and sensory evaluation of the combination taste profile and flavor characteristics January to December Coilia ectenes.The results of the sensory test showed that the umami of the Coilia ectenes in March and December was the most prominent,and there was a significant difference in the taste of the Coilia ectenes after March（p<0.05）,using the electronic tongue pair 1-12.The test and analysis of the taste of the Coilia ectenes in the month,the results are consistent with the results of the sensory testOn the basis of the binary interaction sensory test of inorganic ions and umami components in the razor clam,the ternary interaction between the umami components and the inorganic ions was carried out in March.The sensory scores of different concentrations of inorganic ions and fresh components were obtained by using the unbalanced complete block design,and the umami intensity of each ternary mixed system was calculated.By analyzing and calculating the umami intensity of each ternary mixed system,it is shown that Na⁺,K⁺,Cl^-,and PO₄^3-can enhance the umami intensity of the ternary mixed system to varying degrees.Taking into account the complexity of the Coilia ectenes systemlog（y）=C+₁（log?（x1））^-2+₂（sin（2）-sin（3））^-2+₃（4）9)?（2）-4)9)?（3）)^-3 was used to evaluate the umami intensity of the Coilia ectenes,the data obtained through the simulation analysis of the ternary sensory experiments finally yields the simulation function formula,which is compared with the data of sensory scores and EUC processing,found that this function can be applied to a certain extent to the Coilia ectenes after March,the EUC formula does not take into account the contribution of inorganic ions to the overall Coilia ectenes umami and does not fully adapt to the Coilia ectenes.