中国食品学报2023，Vol.23Issue(12)：289-301,13.DOI:10.16429/j.1009-7848.2023.12.030
三穗特色卤香鸭卤制过程中挥发性风味物质的变化
The Changes of Volatile Flavor Compounds of Sansui Characteristic Marinated Duck During Marination
摘要
Abstract
The effects of marinating on the volatile flavor compounds of Guizhou Sansui characteristic marinated duck was investigated by solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS),combined with relative odor activity value(ROAV),cluster analysis(CA)and principal component analysis(PCA)were used to ana-lyze the samples marinated for 0 min,60 min and 120 min in order to determine the key volatile flavor substances of marinated duck in the process of marinating.The results showed that 67,94 and 100 volatile flavor compounds,includ-ing hydrocarbons,aldehydes,alcohols,esters,ethers and sulfur-containing heterocycles were detected at 0 min,60 min and 120 min,the richness of flavor increased significantly during the marinating process(P＜0.05).Relative odor activity value(ROAV)and cluster analysis(CA)found that there are 28 key flavor substances in the marinating process(ROAV＞1).Principal component analysis(PCA)indicated that linalool,hexanal,nonanal,octanal,n-heptanaldehyde,D-limonene,α-pinene,γ-butyrolactone and l-octene-3-alcohol are the key flavor compounds in different marination stages.Benzaldehyde and phenylacetaldehyde were the characteristic aroma compounds of the samples marinated for 0 min.Trans-2-octenaldehyde were the characteristic aroma compounds of the samples marinated for 60 min.Dodecaldehyde,decanal,3-hydroxy-2-butanone,terpinene,α-caryophyllene,laurene,α-terpineol,6-methyl-5-heptene-2-one,terpene oleene,trans basilene were the characteristic aroma compounds of the samples marinated for 120 min.With the extension of marinating time,the types of key flavor compounds of Sansui characteristic marinated duck are more abundant,and the main flavor compounds such as hydrocarbons,ketones and alcohols are added to improve the overall flavor of the Sansui characteristic marinated duck.关键词
三穗特色卤香鸭/挥发性风味/固相微萃取-气相色谱质谱联用/相对气味活度值/主成分分析Key words
Sansui characteristic marinated duck/volatile flavor/solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS)/relative odor activity value(ROAV)/principal component analysis(PCA)引用本文复制引用
许九红,王修俊,杨丽平,李佳敏,包欢欢,何春霞..三穗特色卤香鸭卤制过程中挥发性风味物质的变化[J].中国食品学报,2023,23(12):289-301,13.基金项目
贵州省科技计划项目(黔科合支撑[2022]010号) （黔科合支撑[2022]010号）
中央引导地方科技发展专项(黔科中引地[2018]4020) （黔科中引地[2018]4020）
贵州省朝天椒产业集群建设项目(黔农函[2020]43号) （黔农函[2020]43号）
贵州省科技计划项目([2017]2555) （[2017]2555）
