为研究不同养殖方式下宁都黄鸡肌肉关键挥发性风味物质,将试验鸡随机分为笼养组和平养组,饲喂同一日粮.试验鸡达上市日龄时对鸡肉进行感官品尝评价和挥发性风味物质检测,并采用正交偏最小二乘-判别分析(orthogo-nal partial least squares-discriminant analysis,OPLS-DA)方法筛选与不同养殖方式相关的差异性风味物质.结果表明:平养组和笼养组共有的挥发性风味物质27种,主要为酚类、醇类和烃类.挥发性风味物质中,己醛、1-辛烯-3-醇、E-2-壬烯醛、正己醇、壬醛、2,3-戊二酮、癸醛、2,3-辛二酮、E-2-辛烯醛为具有显著性差异的挥发性风味物质.综上,这一研究可为地方鸡肉品质基于风味物质的评价提供科学依据.
Study on the key volatile flavor compounds in Ningdu yellow chicken with different feeding patterns based on OPLS-DA models
In order to study the key volatile flavor compounds of Ningdu yellow chickens raised in different feeding pat-terns.The experimental ckickens were was divided into caging group and flooring group and fed the same diet.Sensory e-valuation of chicken meat and detection of volatile flavor compounds were conducted at the time of market,and orthogonal partial least squares-discriminant analysis(OPLS-DA)was used to screen the flavor compounds related to different feed-ing patterns.There were 27 volatile flavor compounds in the two groups,including phenols,alcohols and hydrocarbons.S-plot and variable important in the projection(VIP)score based on OPLS-DA model were used to discriminate the vola-tile flavor compounds in which 3-pentanedione,decanal,2,3-octyl-dione,E-2-octenal were the volatile flavor compounds with significant difference.This study provided a scientific basis for the evaluation of meat quality of local chicken breeds based on flavor substances.
Ningdu yellow chickenfeeding patternsflavor compoundorthogonal partial least squares-discriminant analysis
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