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基于电子鼻和气相质谱联用仪分析葱姜蒜复合物对炖煮猪肉风味物质的影响

发布时间:2018-05-07 16:03

  本文选题:炖煮猪肉 + 葱姜蒜复合物 ; 参考:《中国食品学报》2017年04期


【摘要】:应用电子鼻和气相色谱-质谱技术(GC-MS)研究生姜、大蒜、洋葱混合物(Onion-ginger-garlic,OGG)对炖煮猪肉品质的影响。结果表明添加OGG能提高炖煮猪肉的感官品质,当OGG添加量为5%时炖煮猪肉的感官评分最高。采用主成分(PCA)和线性判别两种分析方法对电子鼻数据进行分析,结果显示:OGG对炖煮猪肉风味有显著影响,且LDA比PCA的区分度更清晰(P0.05)。GC-MS分析表明,OGG对炖煮猪肉风味物质组成及比例有显著影响。空白组样品风味物质中共鉴定出40种组分,其中醇类风味物质(乙醇20%)比例大于35%。从添加5%OGG的样品组风味物质中共鉴定出49种组分,其中酮类风味物质(环己酮20%)比例大于30%。采用相对气味活性值(ROAV)从对照组中共鉴定出12种主体风味成分(ROAV≥1),从5%OGG组中鉴定到11种主体成分,包括醇类、醛类、烯类。此外,研究还发现2-庚烯醛对两组样品总体风味也有重要贡献(0.1≤ROAV1)。
[Abstract]:The effects of the mixture of ginger, garlic and onion on the quality of stew pork were studied by electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that the sensory quality of stew pork could be improved by adding OGG, and the sensory score of stew pork was the highest when the amount of OGG was 5. The electronic nose data were analyzed by principal component analysis (PCA) and linear discriminant analysis (LDA). The results showed that: OGG had a significant effect on the flavor of stew pork. The analysis of LDA was more distinct than that of PCA. GC-MS analysis showed that OGG had a significant effect on the composition and proportion of flavor substances in stew pork. A total of 40 components were identified in blank samples, of which the ratio of alcohol flavor substances (ethanol 20) was greater than 35%. A total of 49 components were identified from the flavor substances of the sample group supplemented with 5%OGG, in which the proportion of ketone flavor substances (cyclohexanone 20) was more than 30%. The relative odor activity value (ROAV) was used to identify 12 main flavor components, including alcohols, aldehydes and alkenes, from the control group. In addition, it was found that 2-heptenal also contributed 0.1 鈮,

本文编号:1857558

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