摘要
采用全二维气相色谱-飞行时间质谱法(GC×GC-TOF-MS)对3种黄焖羊肉的挥发性物质组成及含量并进行分类对比,同时结合偏最小二乘判别分析(PLS-DA)与相对气味活度值(ROAV)分析其差异挥发性化合物和关键呈香物质。结果表明:在三种黄焖羊肉产品中分别鉴定出206种、170种166种挥发性成分,主要包括醛类、醇类、酮类、酯类、烃类及其他类化合物。结合PLS-DA模型筛选了98种差异挥发性化合物(P<0.05且VIP>1),进一步结合相对气味活度值(ROVA)分析,有16种气味活度>1的关键香气化合物,共有的关键香气化合物有2-壬烯醛、2-辛烯醛、庚醛、1-辛烯-3-酮、2-十一酮、2,3-丁二酮、2-戊基呋喃和2,3,5-三甲基吡嗪。研究结果提供了三种黄焖羊肉产品挥发性物质的全面信息,并分析了特征挥发性物质及关键呈香物质,为建立黄焖羊肉制品的风味特征及品质评价标准提供理论依据。
Two-dimensional gas chromatography coupled with time-of-flight mass spectrometry(GC×GC-TOF-MS)was used to analyze and compare the volatile compounds of three braised muttons products,and the differentially volatile compounds and key aroma compounds were analyzed by partial least squares-discriminant analysis(PLS-DA)and relative odor activity value(ROAV).In the three braised mutton products,206,170 and 166 volatile compounds were identified respectively,including aldehydes,alcohols,ketones,esters,hydrocarbons and other compounds.98 differentially volatile compounds were screened(P<0.05 and VIP>1)by PLS-DA,and combined with ROVA,there were 16 key aroma compounds(ROVA>1).Thecommon key aroma compounds were 2-nonenal,2-octenal,heptanal,1-octen-3-one,2-undecanone,2,3-butanedione,2-pentylfuran and 2,3,5-trimethylpyrazine.The results provided comprehensive information on the volatile compounds of three braised mutton products and analyzed the characteristic volatile compounds and key aroma compounds,offering a theoretical basis for the establishment of the flavor characteristics and quality evaluation standards of braised mutton products.
作者
杜云
张玉斌
DU Yun;ZHANG Yubin(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China)
出处
《美食研究》
北大核心
2024年第2期62-69,共8页
Journal of Researches on Dietetic Science and Culture
基金
甘肃省农业农村厅现代丝路寒旱农业科技支撑项目(GSLK-2022-3)
甘肃省财政厅2023年脱贫地区乡村振兴产业技术研究与示范推广项目(GAU-XCZX-2023-01)。
