食品科学2025，Vol.46Issue(24)：226-236,11.DOI:10.7506/spkx1002-6630-20250617-126
仪器分析结合多元统计法解析复热方式对姜母鸭风味的影响规律
Deciphering the Influence of Reheating Methods on Flavor of Ginger Duck through Instrumental Analysis Coupled with Multivariate Statistics
摘要
Abstract
The study investigated the effects of three reheating methods(water bath,stir-frying,and microwave)on the flavor of ginger duck,a traditional Chinese dish,using solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS),high performance liquid chromatography(HPLC),electronic nose(E-nose),electronic tongue(E-tongue),and multivariate statistical analysis.The results showed that while the number of aroma compounds increased after reheating,their total content decreased.Stir-frying and microwave reheating produced the highest number of aroma compounds(77),whereas water bath reheating resulted in the lowest aroma loss and the highest content of volatile compounds.Principal component analysis of the E-nose data revealed that the aroma characteristics of water bath-reheated samples closely resembled those of fresh samples and were significantly different from those of stir-fried and microwaved samples.Partial least squares-discriminant analysis(PLS-DA)combined with odor activity values(OAVs)identified 11 key aroma compounds as differential markers.Taste analysis indicated a decrease in free amino acid contents and an increase in bitter nucleotide contents after reheating,while umami and sweet nucleotide contents remained largely unchanged.Glutamic acid,5'-guanylic acid,5'-inosinic acid,and 5'-adenylic acid contributed significantly to the taste,but PLS-DA showed no significant differences in their levels among reheating methods,resulting in similar taste profiles.These findings provide a scientific basis for quality control and reheating method selection in the industrial production of ginger duck.关键词
复热/姜母鸭/风味/偏最小二乘判别分析/主成分分析Key words
reheating/ginger duck/flavor/partial least squares discriminant analysis/principal component analysis分类
轻工纺织引用本文复制引用
王天泽,成晓瑜,王乐,张凯华,刘博文,赵冰,常思远..仪器分析结合多元统计法解析复热方式对姜母鸭风味的影响规律[J].食品科学,2025,46(24):226-236,11.基金项目
内蒙古自治区科技计划项目(2023KJHZ0009) （2023KJHZ0009）
