食品与机械2013，Vol.29Issue(3)：16-20,33,6.DOI:10.3969/j.issn.1003-5788.2013.03.005
不同处理羊羔肉挥发性风味物质的比较及主成分分析
Comparison of different treatment lamb volatile flavor compounds and principal component analysis
摘要
Abstract
The paper is based on the lamb as main raw material,using the SPME technology to collect volatile flavor compounds.This experiment determined volatile flavour compounds' kinds and contents for making a comparison and had the principal component analysis for four kinds of samples by GC-MS.The four kinds of samples are lamb without any sterilization process,steamed lamb without any flavourings,steamed lamb without the high pressure treatment and overpressure processed steamed lamb.The results showed that the effect of raw lamb meat smell removal is significant,improving the overall quality and flavor of steamed lamb.The first principal components include aldehydes,alcohols,hydrocarbons,alkanes,aromatic hydrocarbons and sulfur compounds for five kinds of flavor substances,and the order of effect from high to low was:aromatic hydrocarbons＞ alcohols ＞ aldehydes ＞ hydrocarbons ＞ sulfur compounds alkanes.The second principal components contain acids,ketones,esters for three kinds of flavor substances,and the order of effect from high to low was:ketones ＞ acids ＞ esters.Two principal components' cumulative contribution rate is 95.985％,which can represent the original data information better.关键词
羊羔肉/风味成分/膻味/固相微萃取/气质联用/主成分分析Key words
lamb/flavor components/smell/solid phase microextraction/GC-MS/principal component analysis引用本文复制引用
丁晔,刘敦华,雷建刚,杨小波..不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013,29(3):16-20,33,6.基金项目
国家科技支撑项目(编号:2012BAD28B00) （编号:2012BAD28B00）
