利用气相色谱-质谱(GC-IMS)、电子鼻(E-Nose)技术和感官评价,全面分析华东、华中和华西地区对红烧鸡肉风味的地理影响

Wensheng Yao , Huiying Wu , Yingxuan Cai , Yu Chen , Dengyong Liu , Mingcheng Zhang
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引用次数: 0

摘要

采用顶空气相色谱-离子迁移谱(HS-GC-IMS)、电子鼻(E-nose)分析、色度测定仪和感官评价等方法,研究了地理因素对华东、华中和华西红烧鸡风味特征和色泽差异的影响。为确保重现性和可靠性,在 6 个月内收集了 5 个批次的 5 种红烧鸡肉。电子鼻 PCA 模型能有效区分五种红烧鸡肉样品。五种红烧鸡肉呈现出明显的颜色差异。HS-GC-IMS 共鉴定出 54 种挥发性化合物,包括 18 种醛、14 种醇、10 种酮、5 种酯、1 种酸、1 种呋喃和 5 种萜烯。PLS-DA 分析表明,道口红烧鸡(DZ)的风味与醛类和酮类显著相关,景宁红烧鸡(JN)的风味特征与庚醇和 1-戊醇等醇类相关,福利记红烧鸡(FLJ)的风味特征与 1,8-蒎烯和芳樟醇等萜烯类化合物相关。黄教授红烧鸡(PH)的风味特征与道口红烧鸡(DK)相似,具有绿色、果香和刺激性香气。感官分析表明,五种红烧鸡的肉质风味差异显著(P < 0.05),其中 PH 红烧鸡、DZ 红烧鸡和 JN 红烧鸡的肉质风味更为浓郁。通过对地理因素对红烧鸡肉风味和色泽变化的影响进行综合分析,为提高红烧鸡肉的风味和整体质量提供了理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluation
The geographical influence on the flavor profiles and color differences of Braised Chicken from Eastern, Central, and Western China was investigated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) analysis, color-measuring instruments and sensory evaluation. To ensure the reproducibility and reliability, five types of braised chicken varieties were collected for five batches across six months. The model of E-nose PCA can effectively distinguish the five braised chicken samples. The five types of braised chicken showed distinct color differences. A total of 54 volatile compounds were identified by HS-GC-IMS, including 18 aldehydes,14 alcohols,10 ketones,5 esters,1 acid,1 furan, and 5 terpenes. The PLS-DA analysis revealed that the flavor of Daokou Braised Chicken (DZ) was significantly associated with aldehydes and ketones, Jingning Braised Chicken (JN) flavor characteristics were linked to alcohols such as heptanol and 1-pentanol, Fuli Ji Braised Chicken (FLJ) flavor was attributed to terpenes including 1,8-cineole and linalool. The flavor profiles of Professor Huang Braised Chicken (PH) were similar to that of Daokou Braised Chicken (DK), with green, fruity, and pungent aromas. The sensory analysis showed that the five types braised chicken had significant differences (P < 0.05), with PH Braised Chicken, DZ Braised Chicken, and JN Braised Chicken exhibiting a more intense meat flavor. This comprehensive analysis of the geographical influence on the flavor profiles and color variations of braised chicken provided a theoretical foundation for enhancing its flavor and overall quality.
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
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99 days
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