HS-GC-IMS和HS-SPME/GC-MS结合电子鼻和电子舌揭示中国不同地区生鲜乳的风味

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xuelu Chi , Yangdong Zhang , Nan Zheng , Jiaqi Wang , Huimin Liu
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引用次数: 0

摘要

牛奶鉴别需要确定产地和评估香味特征。本研究采用顶空固相微萃取-气相色谱-质谱联用仪、顶空气相色谱-离子迁移谱联用仪和智能感官技术(E-tongue 和 E-nose)对来自中国不同地区的 24 个原料奶样品进行了挥发性风味分析。根据智能感官技术,华南和华北地区的生鲜乳风味存在明显差异。然而,东北、西北和中部地区的样品之间的差异并不明显。基于变量重要性预测> 1和主成分分析结果的牛奶产地与挥发性化合物之间的相关性揭示了差异化合物,包括吡啶、壬醛、十二烷、糠醛、1-癸烯、辛酸和 1,3,5,7-环辛四烯。我们的研究结果有助于深入了解中国生鲜乳挥发性化合物的地域差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China

Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and intelligent sensory technology (E-tongue and E-nose). The flavor of raw milk in Southern and Northern China had evident differences based on the intelligent sensory technology. However, the differences among the samples from the northeast, northwest, and central regions were not significant. Correlations between milk origin and volatile compounds based on variable importance prediction > 1 and principal component analysis results revealed differential compounds including pyridine, nonanal, dodecane, furfural, 1-decene, octanoic acid, and 1,3,5,7-cyclooctatetraene. Our study findings provided a deeper understanding of the geographical differences in raw milk volatile compounds in China.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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