Developing Allium Mongolicum Regel Sauce By Combination Sensory Evaluation And Fingerprint Technology

Allium MongolicumRegel is a kind of wild plant which distributes in the desert inthe west of China, and as a kind of vegetable in diet of the local residents. Recently,Allium MongolicumRegeland the cultivate area is expanding. However, AlliumMongolicumRegel is easy to rot during the transport and storage due to its high watercontent (up to90%), so the vegetable is only freshly consumed in quite narrow range ofthe area and its future cultivation development has been severely limited. In order todeal with the emerging problem, it is necessary to develop the processing of AlliumMongolicum Regel.The project contains four parts: Analyzing nutrition components of AlliumMongolicum Regel and comparing with that of Chinese chive; Identifying of volatilecompounds in Allium MongolicumRegel by head space solid phase micro-extractioncoupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS); DevelopingAllium MongolicumRegel sauce by combination of quantitative descriptive test andconsumer hedonics test; Exploring the feasibility of applying fingerprint technology,including electronic tongue and ultra-fasted gas chromatography electronic nose todevelop Allium Mongolicum Regel sauce.The contents of crude protein, crude fat, ash, total dietary fiber, total amino acidsand free amino acids in Allium Mongolicum Regel were24.34%,4.50%,18.88%,30.90%,19.39%and4.61%, respectively, which differed significantly from those ofChinese chive(p<0.05).Allium MongolicumRegel was rich in K (10101mg/100g), Ca(1448mg/100g) and Mg (815mg/100g), which were higher than those in Chinese chive.For free amino acids, umami amino acids including aspartic acid and glutamic acid tookaccount in46%of the total free amino acids, while8%in Chinese chive. The resultsindicated that Allium MongolicumRegel may be a potential source of making seasoning.Twenty four compounds in Allium Mongolicum Regelwere identified by headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry,whch included11kinds of sulfur compounds,8kinds of aldehyde,2kinds of Olefin,1kind of ester, ketone and alkane respectively. Sulfur compounds and aldehyde are themain kinds of volatile compounds in Allium MongolicumRegel. DVB/CAR/PDMS wasthe optimal SPME fiber to extract more compounds compare to PDMS/DVB and PA.The content of2-Hexenal was27.74%, which was the most, followed by trisulfide methyl2-propenyl (25.70%), Dimethyl trisulfide (13.62%)and Disulfide methyl2-propeny (7.23%), Diallyl disulphide (7.23%). Five compounds totally represented84.23%of the identified compounds;2-Hexenal was first reported in AlliumMongolicum Regel.Five Allium Mongolicum Regelsauces were made with the same ingridients butdifferent amount for each. Salty, umami and shrimp smell were the main flavor in thefive kinds of self-made Allium MongolicumRegel sauce according to the results ofquantitative descriptive tests.Shrimp smell and umami got higher score in the consumerhedonic tests, as well as sauce with formula A4was preferable to the consumer.(Formula A4:100g of semi-manufactured Allium MongolicumRegelsauce,40g ofpeanut oil, and35g of dried shrimp powder,1.5g of seaweed power,8g of salt,1g ofsugar).Electronic tongue was explored to predict the amount of different ingredients inAllium MongolicumRegel sauce. Partial least-squares regression (PLS) was used fordata analyzing. When10g of sauce was diluted in190g distilled water, optimumdiscrimination effect among different sauces could be obtained by electronic tongue.The fitting coefficients between the respond value of electronic tongue and the realamount of salt and monosodium glutamate reached0.977and0.974respectively, whichindicated that electronic tongue could be used to measure the content of salt andmonosodium glutamate in sauce. The fitting coefficient for sugar and garlic power was0.882and0.837, respectively. Electronic tongue had no apparent responding change toginger power.Both electronic tongue and ultra-fasted gas chromatography electronic nose coulddiscriminate different prescriptions of Allium MongolicumRegel sauce, thediscrimination indexs were95and90respectively.The distribution of differentformulations plots in the principal component (PCA) diagram obtained from electronictongue and ultra-fasted gas chromatography electronic nose was correlated to the resultsgained by consumer hedonic tests. It was suggested that fingerprint electronic tongueand ultra-fasted gas chromatography electronic nosemight be used in developing newproducts.