Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME-GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2025-02-06 DOI:10.1002/ffj.3852

Qianyu Li, Kaiyan You, Ya Wang, Xuehui Cao, Danshi Zhu

{"title":"Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME-GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics","authors":"Qianyu Li, Kaiyan You, Ya Wang, Xuehui Cao, Danshi Zhu","doi":"10.1002/ffj.3852","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.</p>\n </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"477-489"},"PeriodicalIF":2.1000,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3852","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.

查看原文本刊更多论文

利用SPME-GC-MS、电子感官分析和模糊数学表征香菇鸡肉馅料风味特征

采用气相色谱-质谱联用仪（SPME-GC-MS）、电子感官技术和模糊数学感官评价法分析了不同比例的香菇鸡肉馅的风味质量。结果表明，与不添加扁平苔藓的馅料相比，添加扁平苔藓的馅料中不饱和脂肪酸的含量增加了 3.97%，总挥发性化合物的含量增加了 79.20%。此外，鲜味氨基酸的比例增加了 6.54%。斯皮尔曼相关分析表明，感官评分受多种因素影响，而不是单个或少数几个因素。相关分析表明，感官评分与风味氨基酸组和蘑菇醇的含量呈正相关，而与 5′-GMP 的含量呈负相关。这些研究结果表明，干鲜灵芝比例的变化会对灵芝鸡肉的风味产生显著影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.