摘要
目的探究静宁烧鸡中主要的挥发性风味物质。方法采用气相色谱-离子迁移谱(gas chromatography-ion migration spectrometry, GC-IMS)分析静宁烧鸡肉样的挥发性风味成分,并根据相对气味活度值(relative odor activity value, ROAV)确定静宁烧鸡中的关键风味物质。结果 GC-IMS共鉴定出46种挥发性化合物,主要包括醛类22种、酮类12种、醇类6种、酯类3种、呋喃类1种、酸类1种、硫醚类1种。己醛(二聚体)、3-羟基-2-丁酮(二聚体)、1-辛烯-3-醇、甲硫醚是静宁烧鸡中的关键挥发性风味物质。结论 通过GC-IMS技术结合ROAV获得了静宁烧鸡的关键挥发性风味成分,可为工艺改进和品质提升提供理论依据。
Objective To investigate the main volatile flavor compounds in Jingning braised chicken. Methods The volatile flavor compounds in Jingning braised chicken samples were analyzed by gas chromatography-ion migration spectrometry(GC-IMS), and the key flavor compounds in Jingning braised chicken were determined according to the relative odor activity value(ROAV). Results A total of 46 kinds of volatile compounds were identified by GC-IMS,including 22 kinds of aldehydes, 12 kinds of ketones, 6 kinds of alcohols, 3 kinds of esters, 1 kind of furan, 1 kind of acid and 1 kind of sulfide. Hexaldehyde(dimer), 3-hydroxy-2-butanone(dimer), 1-octene-3-alcohol and methyl sulfide were the key flavor compounds in Jingning braised chicken. Conclusion The key volatile flavor components of Jingning braised chicken have been obtained by GC-IMS technology combined with ROAV, which can provide theoretical basis for process improvement and quality improvement.
作者
师希雄
田铸
祁光增
范小宁
郭兆斌
韩玲
SHI Xi-Xiong;TIAN Zhu;QI Guang-Zeng;FAN Xiao-Ning;GUO Zhao-Bin;HAN Ling(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Lanzhou Customs Technology Center,Lanzhou 730070,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第15期4816-4823,共8页
Journal of Food Safety and Quality
基金
甘肃省重点研发计划项目(20YF3NA014)
甘肃省优秀研究生“创新之星”项目(2021CXZX-415)。
关键词
静宁烧鸡
挥发性风味物质
气相色谱-离子迁移谱
Jingning braised chicken
volatile flavor compounds
gas chromatography-ion migration spectrometry
作者简介
通信作者:师希雄,副教授,主要研究方向为畜产品加工研究。E-mail:sxix77@163.com。
