畜牧兽医杂志2025，Vol.44Issue(6)：1-6,6.DOI:10.7606/j.issn.1004-6704.2025.06.001
基于气相色谱-离子迁移谱和电子鼻分析鸡肉烤制过程中挥发性风味化合物
Analysis of Volatile Flavor Compounds in Chicken Breast Meat Roasting Process Based on Gas Chromatography Ion Migration Spectroscopy and Electron Nose
摘要
Abstract
To compare the flavor differences of chicken meat at different roasting stages,this study employed electronic nose and headspace gas chromatography ion mobility spectroscopy(HS-GC-IMS)to analyze the volatile flavor compounds of roasted chicken.The results indicated that the electronic nose sensor exhibited strong response to nitrogen oxides,methane and hydro-carbons,terpenes and sulfides,alcohols,aldehydes and ketones,organic sulfides,and aromatic compounds in roasted chicken breeds,effectively distinguishing the odor differences of chicken breast samples at different roasting times.Gas phase ion mobil-ity spectrometry detected 56 volatile flavor compounds in chicken meat during four roasting stages,including 3 aldehydes,14 al-cohols,8 ketones,16 esters,3 pyrazines,2 furans,3 thiophenes,3 olefins,3 alkanes,and 1 acid.(E)2-Heptenaldehyde,(Z)-4-heptenal,hexanal,1-pentanol,1-penten-3-ol,2-hexanol,2-butanol,pyrazine,2-ethyl-3-methyl pyrazine,tetrahydrofuran,furan,4,5-dimethylthi-azole,3-methylthiophene,most peak intensities change significantly after 8 minutes.These flavor compounds continue to be pro-duced and accumulated,and their interactions may contribute to the formation of characteristic flavors in roasted chicken.This study lays a certain foundation for exploring the flavor changes during the chicken roasting process.关键词
烤鸡/电子鼻/气相色谱-离子迁移谱/挥发性风味化合物Key words
roasted chicken/electronic nose/gas chroma-tography ion migration spectroscopy/volatile flavor com-pounds分类
农业科技引用本文复制引用
杨文琳,徐瑞,张赫宇..基于气相色谱-离子迁移谱和电子鼻分析鸡肉烤制过程中挥发性风味化合物[J].畜牧兽医杂志,2025,44(6):1-6,6.基金项目
宁夏职业技术学院校级课题(XJ202330) （XJ202330）
