首页|顶空固相微萃取-气相色谱-质谱联用结合相对气味活度值分析贮藏温度对固始鹅块挥发性风味物质的影响

顶空固相微萃取-气相色谱-质谱联用结合相对气味活度值分析贮藏温度对固始鹅块挥发性风味物质的影响

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为探究固始鹅块在不同贮藏温度下的风味品质差异,揭示其特征风味物质,采用顶空固相微萃取-气相色谱-质谱联用测定了4个不同贮藏温度下固始鹅块的挥发性物质的构成,结合相对气味活度值(Relative odor activity value,ROAV)、主成分分析(Principal component analysis,PCA)和聚类分析探究不同贮藏温度下固始鹅块关键香气成分的构成差异.结果表明,不同贮藏温度下共鉴定出104种挥发性风味物质;ROAV的分析表明酮类、醇类对风味的贡献最大;PCA与聚类分析表明,冰温与微冻组、冷藏与冷冻组的关键风味物质含量与种类差异较小.文章可为固始鹅块工业化生产中风味品质的改良提供理论依据.
Effect of Storage Temperature on the Volatile Flavor Compounds of Gushi Goose Analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Relative Odor Activity Value
In order to explore the difference of flavor quality of Gushi goose at different storage temperatures and reveal the characteristic flavor substances of Gushi goose,the composition of volatile substances of Gushi goose at four different storage temperatures was determined by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The relative odor activity value(ROAV),principal component analysis(PCA)and cluster analysis were used to explore the differences in the composition of key aroma components of Gushi goose at different storage temperatures.The results showed that 104 volatile flavor compounds were identified at different storage temperatures.ROAV analysis showed that ketones and alcohols contributed the most to the flavor.PCA and cluster analysis showed minimal difference in the content and types of key flavor substances between ice temperature and slightly frozen group,as well as between refrigerated and frozen group.The results of the study can provide a theoretical basis for the improvement of flavor quality in the industrialized production of Gushi goose.

Gushi goosestorage temperaturesolid phase microextraction-gas chromatography-mass spectrometryvolatile flavor substancesrelative odor activity value

周舟、刘畅、姚恒喆、陈秋怡、曹蒙、周枫

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信阳农林学院食品科学与工程学院,河南信阳 464000

青岛酒店管理职业技术学院,山东青岛 266100

固始鹅块 贮藏温度 固相微萃取-气相色谱-质谱联用 挥发性风味物质 相对气味活度值

信阳农林学院青年教师科研基金项目信阳农林学院青年教师科研基金项目

QN2022030QN2023030

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(6)
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