基于气相色谱-离子迁移谱和偏最小二乘判别分析技术分析酵母-藿香复合对罗非鱼脱腥效果的影响OA北大核心CSTPCD

To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia,the deodorization process was optimized by single factor and response surface experiments.Gas chromatography ion mobility spectroscopy(GC-IMS)was used to i-dentify the volatile components of tilapia meat before and after deodorization,and partial least squares discriminant analysis(OPLS-DA)was used to distinguish and analyze the differences.Results showed that when the conditions of a mass concentration of 2.1 g/100 mL,the ratio of solid to liquid was 1∶3.09(g∶mL),and the deodorization time of 32 minutes,the fishy degree was the lowest and the sensory score was the highest.A total of 22 volatile compounds,mainly aldehydes and alcohols,were detected by GC-IMS.After deodorization,the relative content of aldehydes decreased from 50.64％to 40.82％,and that of alcohols decreased from 34.00％to 27.77％.According to the odor threshold value,the substances with relative odor activity value(ROAV)was greater than 1 were 1-octen-3-ol,1-hexanol,hep-tanal,nonanal,octyl aldehede,ethyl acetate,and acetic acid hexyl ester.Five key fishy substances(VIP＞1)were screened by partial least squares discriminant analysis and variable importance in projection(VIP).They were octyl aldehede,nonanal,heptanal,1-octen-3-ol,and 1-hexanol.The interaction of these substances had an important impact on the fishy smell of tilapia.