利用HS-SPME-GC-MS和GC-IMS分析预熟鹅肉的风味演变及热过味鉴定

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-27 DOI:10.1016/j.foodchem.2025.143979

Kangling Yan , Jiaxin Kong , Limei Yu , Juan Yang , Xiaofang Zeng , Weidong Bai , Min Qian , Hao Dong

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引用次数: 0

摘要

本研究探讨了预熟鹅肉在贮藏过程中的风味演变，重点研究了脂质氧化对温热过味的影响。采用电子鼻、气相色谱- ims和SPME-GC-MS对挥发性有机化合物（VOCs）进行了表征，共鉴定出60种挥发性有机化合物。SPME-GC-MS和OAV分析鉴定出15种关键挥发性有机化合物，OPLS-DA和VIP分析显示邻苯二甲酸二异丁酯、2-辛烯酸、十八烷基醇和1-辛烯-3-醇是预熟鹅肉储存时间的潜在指标。Pearson相关分析显示，关键挥发性有机化合物与脂质氧化，特别是二次氧化和多不饱和脂肪酸之间存在很强的联系（C24:1, C22:6n3）。这些发现强调了脂质氧化在风味强化中的作用，为风味分析和氧化控制提供了有价值的见解。

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Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS

This study explored the flavor evolution of pre-cooked goose meat during storage, focusing on lipid oxidation's impact on warmed-over flavor (WOF). Using electronic nose, GC-IMS, and SPME-GC–MS to characterize volatile organic compounds (VOCs), 60 VOCs were identified by GC-IMS. SPME-GC–MS and OAV analysis identified 15 key VOCs, with OPLS-DA and VIP analysis highlighting diisobutyl phthalate, 2-octenoic acid, octadecyl alcohol and 1-octeno-3-alcohol as potential indicators of storage time in pre-cooked goose meat. Pearson correlation analysis revealed a strong link between key VOCs and lipid oxidation, especially secondary oxidation and polyunsaturated fatty acids (C24:1, C22:6n3). These findings emphasize the role of lipid oxidation in flavor intensification, providing valuable insights for flavor profiling and oxidation control.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.