基于电子鼻和GC-IMS分析四川传统酱肉发酵过程中挥发性风味化合物的变化

Analysis of Changes in Volatile Flavor Compounds in Fermentation Process of Sichuan Traditional Sauced Meat Based on Electronic Nose and GC-IMS

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摘要传统酱肉发酵周期长,易受外界因素的影响,导致其质量不稳定,限制了其工业化发展。该研究旨在分析酱肉发酵过程中的风味变化,筛选出酱肉中关键的挥发性风味物质,以控制酱肉产品的风味和品质。通过电子鼻检测总体气味特征,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)对不同发酵阶段样品中的71种挥发性风味物质进行了鉴定。发酵过程中的主要风味物质醛类、酮类、酯类、吡嗪类等的含量总体呈上升趋势,增加了酱肉风味的丰富度。采用相对气味活度值(relative odor activity value,ROAV)法鉴定了不同发酵阶段酱肉中9种关键挥发性风味物质。电子鼻和GC-IMS相结合可以综合反映酱肉中挥发性物质在不同发酵阶段的变化,有助于进一步了解酱肉风味形成的机理,为酱肉产品风味和品质的调控提供了依据。 Traditional sauced meat has a long fermentation period and is easily affected by external factors,which leads to unstable quality and limits its industrial development.The purpose of this study is to analyze the flavor changes of sauced meat in the fermentation process and screen out the key volatile flavor substances in sauced meat to control the flavor and quality of sauced meat products.Overall odor characteristics are detected by electronic nose,and gas chromatography-ion mobility spectrometry(GC-IMS)is used to identify 71 volatile flavor substances in samples at different fermentation stages.The content of main flavor substances such as aldehydes,ketones,esters,pyrazines and so on in the fermentation process generally increases,which increases the flavor richness of sauced meat.The relative odor activity value(ROAV)method is used to identify 9 key volatile flavor substances in sauced meat at different fermentation stages.The combination of electronic nose and GC-IMS can comprehensively reflect the changes of volatile substances in sauced meat at different fermentation stages,which is helpful to further understand the formation mechanism of flavor of sauced meat,and has provided a basis for the regulation and control of flavor and quality of sauced meat products.

作者唐万婷董平袁海彬周朝琼易宇文吴华昌邓静 TANG Wan-ting;DONG Ping;YUAN Hai-bin;ZHOU Chao-qiong;YI Yu-wen;WU Hua-chang;DENG Jing(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区成都大学食品与生物工程学院四川旅游学院烹饪科学四川省高等学校重点实验室

出处《中国调味品》北大核心 2025年第8期51-59,共9页 China Condiment

基金四川省科技厅研发项目(2021YJ0275) 四川省眉山市科技局研发项目(2023ZHCG0078)。

关键词四川传统酱肉挥发性风味物质电子鼻 GC-IMS ROAV Sichuan traditional sauced meat volatile flavor substances electronic nose GC-IMS ROAV

分类号 TS251.61 [轻工技术与工程—农产品加工及贮藏工程]

作者简介唐万婷(1999-),女,硕士,研究方向:食品加工与安全;通信作者:邓静(1970-),女,教授,硕士,研究方向:传统食品发酵。