食品科学技术学报2019，Vol.37Issue(6)：37-45,9.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 006
不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析
Volatile Compounds Analysis in Chicken Thigh Smoked with Different Materials by GC-IMS Fingerprint
摘要
Abstract
In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography﹣ion mobility spectroscopy ( GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white sugar, black tea and applewood. The diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis. The results in this paper showed that 46 volatile compounds were identified including some dimers of flavor compounds. These volatile compounds mainly consisted of alcohols, esters, ketones, aldehydes, furans, acid, phenol and heterocycle. Among them, pentanal, heptanal, furfuryl alcohol, nonanal, octanal, furfural, ethyl acetate were the main characteristic flavor compounds of white sugar smoked chicken thigh. Methylpropanal was the most important flavor compound of black tea smoked chicken thigh. Acetone, 3﹣methylbutanal, 2﹣methoxyphenol and 2﹣acetylfuran were determined as the key flavor compounds of apple wood smoked chicken thigh. The results of fingerprint information and principal component analysis showed that the characteristic flavor compounds of chicken thighs smoked with different materials were both different and related to each other. GC﹣IMS technology had effective application value in the construction of flavor fingerprint of different materials smoked meat products.关键词
熏制材料/鸡腿肉/挥发性风味物质/气相离子迁移谱/指纹图谱Key words
smoked material/ chicken thigh/ volatile flavor compounds/ GC-IMS/ fingerprint分类
轻工纺织引用本文复制引用
姚文生,蔡莹暄,刘登勇,马双玉,赵志南,张浩,张春艳..不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J].食品科学技术学报,2019,37(6):37-45,9.基金项目
"十三五"国家重点研发计划项目(2016YFD0401505) （2016YFD0401505）
辽宁省兴辽英才计划青年拔尖人才项目( XLYC1807100) （ XLYC1807100）
辽宁省高等学校产业技术研究院重大应用研究项目(041804). （041804）
