扬州大学学报（农业与生命科学版）2024，Vol.45Issue(4)：49-56,8.DOI:10.16872/j.cnki.1671-4652.2024.04.007
基于OPLS-DA模型分析不同养殖方式下宁都黄鸡肌肉关键挥发性风味物质
Study on the key volatile flavor compounds in Ningdu yellow chicken with different feeding patterns based on OPLS-DA models
摘要
Abstract
In order to study the key volatile flavor compounds of Ningdu yellow chickens raised in different feeding pat-terns.The experimental ckickens were was divided into caging group and flooring group and fed the same diet.Sensory e-valuation of chicken meat and detection of volatile flavor compounds were conducted at the time of market,and orthogonal partial least squares-discriminant analysis(OPLS-DA)was used to screen the flavor compounds related to different feed-ing patterns.There were 27 volatile flavor compounds in the two groups,including phenols,alcohols and hydrocarbons.S-plot and variable important in the projection(VIP)score based on OPLS-DA model were used to discriminate the vola-tile flavor compounds in which 3-pentanedione,decanal,2,3-octyl-dione,E-2-octenal were the volatile flavor compounds with significant difference.This study provided a scientific basis for the evaluation of meat quality of local chicken breeds based on flavor substances.关键词
宁都黄鸡/养殖方式/挥发性物质/正交偏最小二乘-判别分析Key words
Ningdu yellow chicken/feeding patterns/flavor compound/orthogonal partial least squares-discriminant analysis分类
农业科技引用本文复制引用
葛庆联,刘茵茵,樊艳凤,马丽娜,贾晓旭,高玉时,周瑶敏,唐修君..基于OPLS-DA模型分析不同养殖方式下宁都黄鸡肌肉关键挥发性风味物质[J].扬州大学学报（农业与生命科学版）,2024,45(4):49-56,8.基金项目
江西省技术创新引导类计划(科技合作)项目(20212BDH80013) （科技合作）
