Analysis of Characteristic Flavor Components of Instant Bird's Nests at Different Storage Time
In order to explore the flavor characteristics of instant bird's nests with different storage times.Gas chromatog-raphy-ion mobility spectroscopy(GC-IMS)was used to analyze the volatile organic compounds of commercial bird's nests at five storage times.The results showed that the volatile components of instant bird's nests varied significantly at differ-ent storage times(P＜0.05).A total of 44 volatile organic compounds(including monomers and dimers)were identified,mainly for aldehydes and esters.Principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)could effectively discriminate the instant bird's nests with five storage time.According to the variable impor-tant in the projection(VIP)of PLS-DA model,the results of fingerprint map and hierarchical clustering analysis,12(VIP＞1)characteristic volatile substances were finally selected.These characteristic flavor components are acetic acid(M,D),(Z)-hept-4-enal,butan-2-one(M),3-methyl-3-buten-l-ol,heptanal,ethyl acetate(D),propyl acetate(M),pentanal,butanal and propyl acetate(M,D).The samples of instant bird's nests with different storage times can be better discriminated by these characteristic compounds.
gas chromatography-ion mobility spectroscopyinstant bird's nestsprincipal component analysispartial least squares-discriminant analysisvariable important in the projection
万方数据
维普
