食品工业科技2017，Vol.38Issue(21)：241-246,6.DOI:10.13386/j.issn1002-0306.2017.21.048
应用电子鼻和GC-MS比较牛肉不同部位的挥发性物质组成
Comparison of volatile components in different parts of beef by electronic nose and GC-MS
摘要
Abstract
The purpose of this paper is to investigate the difference in odor of beef from different parts and the influence of heating temperature.In the experiment,electronic nose was used to detect beef(bovine tendon meat,cow hind leg,beef foreleg,beef shoulder and upper brain beef) at 60 ℃ and 120 ℃,and the data were analyzed by linear discriminant analysis(LDA) to obtain the fingerprints of beef odor in different parts and different temperatures.GC-MS was used to analyze the composition of the volatile substances which lead to the difference of odor.The results showed that the volatile constituents of the beef at 60 ℃,28 species,27 species,24 species,24 species and 17 kinds of volatile substances were identified in cow hind leg,beef foreleg,bovine tendon meat,bovine shoulder meat and brain beef respectively by GC-MS.At 120 ℃,20,33,16,20 and 21 volatile substances were identified in meat,beef forelimb,bovine tendon meat,bovine shoulder meat and brain beef respectively by GC-MS,while the difference in odor is mainly caused by the content and composition of aldehydes and alcohols.关键词
牛肉/气味/电子鼻/GC-MSKey words
beef/odor/electronic nose/GC-MS分类
轻工纺织引用本文复制引用
张迪雅,谢丹婷,李晔..应用电子鼻和GC-MS比较牛肉不同部位的挥发性物质组成[J].食品工业科技,2017,38(21):241-246,6.基金项目
国家自然科学基金(F01424145100). （F01424145100）
