التفاصيل البيبلوغرافية
| العنوان: |
基于 HS-SPME-GC-MS 分析不同卤制条件下 卤制液香气差异. (Chinese) |
| Alternate Title: |
Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS. (English) |
| المؤلفون: |
吴梓仟, 周劲松, 刘特元, 蒋立文, 刘 洋, 尹世鲜, 荣智兴, 陈 欢 |
| المصدر: |
Science & Technology of Food Industry; Dec2023, Vol. 44 Issue 24, p311-318, 8p |
| مصطلحات موضوعية: |
GAS chromatography/Mass spectrometry (GC-MS), PRINCIPAL components analysis, MARINADES |
| Abstract (English): |
This study aims to investigate the effect of different brining conditions on the aroma of the marinade, gas chromatography-mass spectrometry was used to determine the volatile composition of the marinade samples with different brining times in atmospheric pressure (0525-1 and 0525-4) and micro-pressure (0525-H), combining with sensory ranking test and Principal Component Analysis was used to further analyze the differences in the aroma of the three marinades. The results showed that a total of 43 volatile compounds were detected by GC-MS, including alcohols, phenols, ketones, alkenes, esters, ethers, acids and other compounds. More volatile compounds were founded in the marinade solutions under atmospheric pressure than under micro-pressure conditions, but the total content of marinade solutions under atmospheric pressure was lower than the under micro-pressure conditions. For the OAV, a total of 15 substances that contributed to the aroma of the marinade, of which the aroma of the marinade under atmospheric conditions were richness, while the aroma of the marinade under micro-pressure conditions was stronger. The results of ranking the aroma intensity of the samples were 0525-H>0525-1>0525-4 with significant difference (P<0.05). The clustering of OAV results indicated that the aromas of the two samples which in the atmospheric pressure group were closer, and PCA also suggested significant differences in aroma between 0525-4 and 0525-H, while 0525-1 and 0525-H had high similarity. In conclusion, the changes of brine condition showed a significant impact on the aroma of the marinade, and the micro-pressure conditions could promote the release of aroma compounds in the marinade. The above results could provide a theoretical foundation for the optimization of the re-brining process of brine products. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为探究不同卤制条件下卤制液中香气差异，采用气相色谱-质谱联用仪（gas chromatography-mass spectrometry， GC-MS）测定常压下不同卤制次数卤制液（0525-1、0525-4）及微压卤制卤制液（0525-H）中挥发性物质组成， 并进一步结合气味活度值（odour active value，OAV）、感官排序检验法和主成分分析法（principal component analysis，PCA）分析三种卤制液中的香气差异。结果表明，GC-MS 共鉴定出 43 种挥发性化合物，包括醇类、酚类、 酮类、烯类、酯类、醚类、酸类以及其他类化合物。常压条件下卤制液的挥发性化合物种类较微压条件多，但总 含量低于微压条件。通过 OAV 进一步分析得到为卤制液香气做贡献的物质共 15 种，其中常压条件下卤制液香气 更丰富，而微压条件下卤制液的香气更浓郁。对样品香气浓郁排序结果为 0525-H>0525-1>0525-4，且差异显著 （P<0.05）。聚类结果显示常压组两个样品香气更接近，PCA 亦显示 0525-4 和 0525-H 之间香气差异较大，而 0525-1 和 0525-H 相似度高。综上，卤制条件的更改能明显影响卤制液的香气，微压条件更能够激发卤制液中香辛 料的气味，上述结果为深入解析卤制液的风味形成机制提供参考，为卤制品复卤加工工艺优化奠定理论支持。 [ABSTRACT FROM AUTHOR] |
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