食品与发酵工业 >

2020 , Vol. 46 >Issue 6: 238 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022005

分析与检测

基于电子鼻和气质联用技术分析不同品牌道口烧鸡的香气差异性

  • 孙灵霞 ,
  • 李苗云 ,
  • 靳春杰 ,
  • 朱永乐 ,
  • 柳艳霞 ,
  • 刘欢欢 ,
  • 赵改名
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  • (河南农业大学 食品科学技术学院,河南 郑州, 450002)
博士,副教授(赵改名教授为通讯作者,E-mail: gmzhao@126.com)

收稿日期: 2019-08-16

  网络出版日期: 2020-04-24

基金资助

河南省科技厅科技计划项目(152300410196);河南省高等学校重点科研项目(17A550016);河南农业大学科技创新基金(KJCX2016A07)

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Analysis of the aroma of different brands Daokou stewed chicken by electronic nose and GC-MS

  • SUN Lingxia ,
  • LI Miaoyun ,
  • JIN Chunjie ,
  • ZHU Yongle ,
  • LIU Yanxia ,
  • LIU Huanhuan ,
  • ZHAO Gaiming
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  • (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002,China)

Received date: 2019-08-16

  Online published: 2020-04-24

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摘要

为比较不同品牌道口烧鸡的香气差异,利用电子鼻和气质联用技术(gas chromatography-mass spectrometer, GC-MS)对其香气成分进行分析。结果表明,电子鼻结合线性判别分析(linear discriminant analysis, LDA)可实现对不同品牌道口烧鸡香气的快速区分;采用气质联用技术共检出道口烧鸡中的51种挥发性物质,其在各品牌样品中的组成和比例不同,分别形成了各品牌烧鸡的独特风味;采用相对气味活度值法(relative odor activity value, ROAV)分析得到13种关键香气化合物,包括2种醇类物质、6种醛类物质、4种萜烯类物质和2-戊基呋喃,它们是样品香气差异的主要物质。通过对关键香气化合物的主成分分析(principal component analysis, PCA),这13种关键香气化合物可以区分不同品牌道口烧鸡样品。

关键词： 道口烧鸡; 香气; 关键香气化合物; 电子鼻; 气质联用技术

本文引用格式

孙灵霞 , 李苗云 , 靳春杰 , 朱永乐 , 柳艳霞 , 刘欢欢 , 赵改名 . 基于电子鼻和气质联用技术分析不同品牌道口烧鸡的香气差异性[J]. 食品与发酵工业, 2020 , 46(6) : 238 -243 . DOI: 10.13995/j.cnki.11-1802/ts.022005

Abstract

To compare the aroma differences among brands of Daokou stewed chicken, the aroma components were analyzed by using electronic nose and GC-MS. The results showed that the electronic nose combined with LDA could quickly distinguish different aroma components in different brands of Daokou stewed chicken. Fifty-one volatile compounds were detected by GC-MS and their components and ratios in the samples of each brand were different, which formed the unique aroma of each brand of Daokou stewed chicken. Thirteen key aroma compounds were determined by ROAV, including two alcohols, six aldehydes, four terpenes and 2-pentyl furan, which were the main substances that contributed to differences in the aroma of samples. These thirteen key aroma compounds could be used for distinguishing different brands of Daokou stewed chicken by PCA.

Key words： Daokou stewed chicken; aroma; key aroma compounds; electronic nose; gas chromatography-mass spectrometry(GC-MS)

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