Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics
JIN Wengang1*, ZHAO Ping1, LIU Junxia1, GENG Jingzhang1, CHEN Xiaohua1, PEI Jinjin1, JIANG Pengfei2*
1(Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China) 2(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
Abstract: To investigate volatile flavor compounds of giant salamander meat during the roasting process, the volatile organic compounds of giant salamander meat at a different roasting time (160 ℃, 0, 20, 40, 60 and 80 min) were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that 43 volatile organic compounds were identified from 60 signal peaks of different roasting times by GC-IMS. Compared with control group, the relative contents of aldehydes, alcohols and esters decreased, while the relative contents of ketones, alkenes and ethers increased after roasting for 20 min. With the extension of roasting time from 20 min to 80 min, the relative contents of alcohols, alkenes and ethers decreased, while the relative contents of esters, ketones and aldehydes increased. A model with good stability and predictive ability was established by using orthogonal partial least squares-discriminant analysis (OPLS-DA). Fourteen potential markers were screened out from 43 identified volatile organic compounds by variable importance in the projection (VIP, VIP>1), including four alcohols (1-butanol, 1,8-cineol monomer, 3-methylbutan-1-ol dimer and 2,3-butanediol), three aldehydes [hexanal dimer, 3-methylbutanal and (E)-2-pentenal], four ketones (methyl-5-hepten-2-one, 2-butanone, 3-pentanone and 2-pentanone), two olefins (α-fennene and limonene) and one ester (ethyl acetate). Principal component analysis and cluster analysis of these volatile components could be used to distinguish the roasting process of giant salamander meat. This study provides a reference for future development and quality control of giant salamander pre-roasted products.
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