采用顶空固相微萃取-气相色谱-质谱联用法,对盐水鹅老卤中80种挥发性物质进行分离鉴定,依据相对气味活度值筛选对整体风味具有贡献作用的风味物质,其中有重要贡献的风味物质为壬醛、正己醛、蘑菇醇、(E,E)-2,4-壬二烯醛、(E,E)-2,4-癸二烯醛;并对有风味贡献的物质进行主成分分析,建立盐水鹅老卤的风味强度评价模型,结合传统感官评价对老卤进行综合评价。结果表明,主成分分析得出贡献率分别为43.39%、28.81%、18.04%三个主成分,这3个主成分累计贡献率达90.25%,可代表盐水鹅老卤中风味物质大部分信息,建立的风味评价模型的评分与传统感官评价结果具有较好的一致性,可应用于盐水鹅老卤风味评价。
In this present study, 80 kinds of volatile compounds in salted goose aged brine were separated and identified by headspace solid phase microextraction-gas chromatography-mass spectrometry. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry and relative odor activity value were used to study volatile compounds of salted goose brine. Eighty volatile compounds were detected and furfural, n-hexanal, mushroom alcohol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal were found to be important to the aged brine. Contribution rates of the first three principal components were 43.39%, 28.81% and 18.04%, respectively; and the cumulative contribution rate was 90.25%, which could represent the basic information on volatile compounds in salted goose aged brine. Principal component analysis was used to establish an evaluation model for the key flavor intensity of aged brine with the traditional sensory evaluation. The evaluation results were in good accordance with those obtained from traditional sensory evaluations, which indicated the feasibility of the developed method.
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