食品与发酵工业 >

2019 , Vol. 45 >Issue 21: 244 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021083

分析与检测

感官评价和GC-MS结合偏最小二乘回归法分析酚类化合物对腊肉烟熏风味的贡献

  • 王洪伟 ,
  • 索化夷 ,
  • 张玉 ,
  • 阚建全
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  • 1 (西南大学 食品科学学院,重庆,400715)
    2 (农业农村部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715)
博士,讲师(阚建全教授为通讯作者,E-mail: kanjianquan@163.com)。

收稿日期: 2019-05-13

  网络出版日期: 2019-11-15

基金资助

农业农村部农产品质量安全监管专项(风险评估)项目(GJFP201701102)

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PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon

  • WANG Hongwei ,
  • SUO Huayi ,
  • ZHANG Yu ,
  • KAN Jianquan
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  • 1 (College of Food Science, Southwest University; Chongqing 400715, China)
    2 (Laboratory of Quality and Safety Risk Assessment for Agricultural Product on Storage and Preservation(Chongqing),Chongqing 400715,China)

Received date: 2019-05-13

  Online published: 2019-11-15

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摘要

通过探究酚类化合物对腊肉烟熏风味的影响,确定关键烟熏风味物质。以6个烟熏腊肉和2个风干腊肉为研究对象,分别采用定量描述分析法描述气味特征和固相微萃取-气相色谱-质谱联用技术分析挥发性成分。结果表明,烟熏腊肉具有烟味、木味、灰烬味、刺鼻等4种烟熏风味,但风干腊肉不具有烟熏风味。6个烟熏腊肉样品中共鉴定出苯酚等6种烷基酚类和愈创木酚等6种愈创木基型酚类,每个样品中分别含有3~10种。2种风干腊肉中均未鉴定出酚类化合物。偏最小二乘回归(partial least-squares regression,PLSR)分析发现,除了4-甲氧基苯酚,苯酚、愈创木酚等酚类化合物对烟熏风味有较大的贡献。该研究确定了酚类化合物是腊肉中的关键烟熏风味物质,为改良食品的烟熏风味和开发烟熏液提供了理论依据。

关键词： 腊肉; 烟熏风味; 酚类化合物; 偏最小二乘回归法

本文引用格式

王洪伟 , 索化夷 , 张玉 , 阚建全 . 感官评价和GC-MS结合偏最小二乘回归法分析酚类化合物对腊肉烟熏风味的贡献[J]. 食品与发酵工业, 2019 , 45(21) : 244 -249 . DOI: 10.13995/j.cnki.11-1802/ts.021083

Abstract

The purpose of this study was to explore the effects of phenolic compounds on the smoked flavor and identify the key smoked odorants in Chinese bacon. Quantitative descriptive analysis was used to evaluate the odor characteristics of 6 kinds of smoked Chinese bacon and 2 kinds of non-smoked Chinese bacon. The volatile compounds of all bacon samples were identified by solid phase microextraction-gas chromatography-mass spectrometer (SPME-GC-MS). 4 Smoked flavor characteristics of 6 kinds of smoked Chinese bacon is indentified into smoky, woody, ashy and harsh. The smoked flavor characteristics were not found in non-smoked Chinese bacon. Six alkylphenols, such as phenol and six guaiacols were detected in smoked bacon samples, one smoked bacon possessed 3-10 kinds of phenolic compounds, but not found in non-smoked Chinese bacon. Partial least squares regression (PLSR) showed that all identified phenolic compounds except for 4-methoxyphenol, contributed to the smoked flavor characteristics of Chinese bacon. These results indicate that phenols are key indicator for the smoked flavor of Chinese bacon, which can provide theoretical basis for improving smoked flavor of food and developing smoke liquid.

Key words： Chinese bacon; smoked flavor; phenolic compounds; partial least squares regression

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