Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS
YAO Wensheng1,2, CAI Yingxuan1,2, LIU Dengyong1,3,4*, ZHANG Mingcheng1,3, MA Shuangyu1,3, YANG Jing1,2, GOU Zihui1,2, ZHANG Hao5
1(National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China) 2(College of Chemistry and Materials Engineering,Bohai University, Jinzhou 121013,China) 3(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China) 4(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control, Nanjing 210095,China) 5(Jinan Hanon Scientific Instrument Co.,Ltd.,Jinan 250000,China)
Abstract: The volatile flavor compounds in chicken thighs smoked with brown sugar, brown sugar-tea and brown sugar-fruitwood were separated and tested by both headspace-gas chromatography? ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis methods. In this paper, 41 volatile substances were identified using HS-SPME-GC-MS. Moreover, combined with odor activity value (OAV) analysis, the results revealed that the contents of n-hexanal, heptaldehyde, benzaldehyde, 2,5-octanedione, 2-pentylfuran, nonanal, decanal, furfural and 2-acetylfuran were high in brown sugar group products. In the two samples of brown sugar-tea smoked group and brown sugar-wood smoked group, benzaldehyde, 2,5-octanedione, nonanal, decanal and furfural content was greatly increased which making the flavor more intense. The HS-GC-IMS fingerprint spectrum visually displayed the volatile flavor differences from brown sugar, brown sugar-tea and brown sugar-wood smoked chicken thigh samples. Furthermore, principal component analysis (PCA) showed that each group of samples had its own specific flavor substances, the key flavor compounds identified in the brown sugar smoked group included heptanal, 4-ethylphenol, 2-pentanone, 2-furanethiol, 2-acetyl pyrazine, 2-hexanone and acetic acid. In addition, the main flavor substances in the brown sugar-tea smoked group were nonanal, propionic acid, 5-methyl furfural, 2-methyl butanol, benzaldehyde, hexanal, 2-acetylfuran, acetoin, pentanal, 3-methyl-3-butene-1-ol, octanal, heptanal, 3-methylbutanal, 1-pentanol. Acetic acid, 2-methoxy phenol, nonanal, propionic acid, 5-methyl furfural, 2-methyl butanol, benzaldehyde, hexanal, 2-acetyl furan and acetoin were the most important flavor substances in the brown sugar-wood smoked group. Under the synergistic effect of the two analysis methods, more comprehensive information on the flavor components of smoked chicken thighs prepared with three different smoked materials was obtained.
[1] 吴靖娜,路海霞,蔡水淋,等.基于电子鼻和SPME-GC-MS评价烟熏液对熏鲍挥发性风味物质的影响[J].现代食品科技,2016,32(7):220-230. WU J N,LU H X,CAI S L,et al.Analysis of volatile flavor s in smoked abalone using electronic nose and solid phase micro-extraction coupled with GC-MS[J].Modern Food Science and Technology,2016,32(7):220-230. [2] 姚文生,蔡莹暄,刘登勇,等.不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J].食品科学技术学报,2019,37(6):37-45. YAO W S,CAI Y X,LIU D Y,et al.Volatile compounds analysis in chicken thigh smoked with different materials by GC-IMS fingerprint[J].Journal of Food Science and Technology,2019,37(6):37-45. [3] SUSBANDI D A,SWASTAWATI F,SUHARTO S.Flavor characteristics and quality of mackerel (Scromberomorus commersonii) “otak-otak” affected by various liquid smoke addition methods[J].IOP Conference Series:Earth and Environmental Science,2019,278:12 076. [4] HEMERYCK L Y,WAUTERS J,DEWULF L,et al.Valorisation of tainted boar meat in patties,frankfurter sausages and cooked ham by means of targeted dilution,cooking and smoking[J].Food Chemistry,2020,330:126 897. [5] 姚嘉莉,石文娟,杨万根.液熏技术对腊肉理化和感官品质的影响[J].食品与发酵工业,2020,46(17):220-225. YAO J L,SHI W J,YANG W G.Effects of liquid smoke technology on physicochemical and sensory quality of bacon[J].Food and Fermentation Industries,2020,46(17):220-225. [6] 詹永,杨勇,李孝彬,等.卓资熏鸡工艺[J].肉类工业,2019(7):12-13. ZHAN Y,YANG Y,LI X B,et al.Technology of Zhuozi smoking chicken[J].Meat Industry,2019(7):12-13. [7] 徐灵均,袁义明,冯爱国,等.传统红糖与精制赤砂糖理化性质比较[J].食品科学,2018,39(7):125-129. XU L J,YUAN Y M,FENG A G.Comparative studies on physical and chemical properties of traditional brown sugar and refined brown granulated sugar[J].Food Science,2018,39(7):125-129. [8] 黄浩,余鹏辉,赵熙,等.不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME-GC-MS分析[J].食品科学,2020,41(12):188-196. HUANG H,YU P H,ZHAO X,et al.HS-SPME-GC-MS analysis of volatile components of Congou Black Tea processed from Baojing Huangjincha 1 from different harvesting seasons[J].Food Science,2020,41(12):188-196. [9] 李儒仁,陈雨,张庆永,等.扒鸡加工过程中挥发性风味物质的变化规律[J].肉类研究,2019,33(7):49-55. LI R R,CHEN Y,ZHANG Q Y,et al.Changes in volatile flavor compounds of Dezhou braised chicken during processing[J].Meat Research,2019,33(7):49-55. [10] LIEDTKE S,SEIFERT L,AHLMANN N,et al.Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation[J].Food Chemistry,2018,255:323-331. [11] MAYKEL H M,ESCOURROU A,MONTEAU F,et al.Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues[J].Trends in Analytical Chemistry,2017,94:39-53. [12] WANG S Q,CHEN H T,SUN B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Food Chemistry,2020,315:126 158. [13] VAUTZ W,HARIHARAN C,WEIGEND M.Smell the change:On the potential of gas-chromatographic ion mobility spectrometry in ecosystem monitoring[J].Ecology and Evolution,2018,8(9):4 370-4 377. [14] ARROYO-MANZANARES N,MARTIN-GOMEZ A,JURADO-CAMPOS N,et al.Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry[J].Food Chemistry,2018,246:65-73. [15] ZENG X F,LIU J L,DONG H,et al.Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS,GC×GC-TOF MS and GC-IMS[J].International Journal of Food Science and Technology,2020,55(2):509-516. [16] 刘登勇,赵志南,吴金城,等.基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J].食品科学,2019,40(24):220-227. LIU D Y,ZHAO Z N,WU J C,et al.Effects of different smoked materials on volatile flavor compounds smoked chicken thighs[J].Food Science,2019,40(24):220-227. [17] 王琼, 李聪,高磊峰,等.不同类型烟熏香精对西式培根风味的影响[J].现代食品科技,2017(7):220-230. WANG Q,LI C,GAO L F,et al.Impact of different smoke flavoring on the flavor of western bacon[J].Modern Food Science and Technology,2017(7):220-230. [18] FAY L B,BREVARD H.Contribution of mass spectrometry to the study of the Maillard reaction in food[J].Mass Spectrometry Reviews,2005,24(4):487-507. [19] 高婷婷,杨绍祥,刘玉平,等.陈皮挥发性成分的提取与分析[J].食品科学,2014,35(16):114-119. GAO T T,YANG S X,LIU Y P,et al.Extraction and analysis of volatile components of tangerine peel[J].Food Science,2014,35(16):114-119. [20] 里奥·范海默特.化合物香味阈值汇编[M].北京:科学出版社,2015. VAN GEMERT L.Complations of flavor threshold values in water and other media[M].Beijing:Science Press,2015. [21] 顾赛麒, 吴浩,张晶晶,等.固相萃取整体捕集剂-气相色谱-质谱联用技术分析中华绒螯蟹性腺中挥发性成分[J].现代食品科技,2013(12):3 019-3 025. GU S Q,WU H,ZHANG J J,et al.Analysis of volatile components in Gonad of Eriocheir sinensis by monolithic material sorptive extraction coupled with gas chromatography and mass spectrometry[J].Modern Food Science and Technology,2013(12):3 019-3 025. [22] LIU H,WANG Z,ZHANG D,et al.Characterization of key aroma compounds in Beijing roasted duck by gas chromatography-olfactometry-mass spectrometry,odor-activity values,and aroma-recombination experiments[J].Journal of Agricultural and Food Chemistry,2019,67:5 847-5 856. [23] FENG Y Z,CAI Y,FU X,et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA),odor activity value (OAV) and omission experiment[J].Food Chemistry,2018,265(4):274-280. [24] ZHU J C,WANG L Y,XIAO Z B,et al.Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O),odor activity value (OAV),gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J].Food Chemistry,2018,245(4):775-785. [25] LI M,YANG R,ZHANG H,et al.Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J].Food Chemistry,2019,290:32-39. [26] THAIS C M,JÉSSICA C A,TACIANA V S,et al.Effect of the smoking using Brazilian reforestation woods on volatile organic compounds,lipid oxidation,microbiological and hedonic quality of bacons during shelf life[J].Meat Science,2020,164:108 110. [27] SANG M L,LI W Z,YOUNGAE J,et al.Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds[J].Food Chemistry,2020,312:126 085.
2021, Vol. 47 
