食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 324 - 331

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039597

分析与检测

基于多元可视化模型分析低盐发酵香肠风味成分变化规律

  • 范鑫洋 ,
  • 张香美 ,
  • 侯玥 ,
  • 臧梦玉 ,
  • 赵朝霞 ,
  • 刘程鹏
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  • 1(河北经贸大学 生物科学与工程学院,河北 石家庄,050061)
    2(河北经贸大学 外国语学院,河北 石家庄,050061)
第一作者:硕士研究生(张香美教授为通信作者,E-mail:zxm_bio@126.com)

收稿日期: 2024-04-19

  修回日期: 2024-06-11

  网络出版日期: 2025-05-28

基金资助

中央引导地方科技发展资金项目(246Z2808G);2022—2023年度河北省高等教育教学改革研究与实践项目(2022GJJG172);2024年河北经贸大学校级研究生创新资助项目(XJCX202417);河北省三期现代农业产业技术体系肉禽创新团队(HBCT2024270206)

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Analysis of changing law of flavor components in low-salt fermented sausage based on multivariate visualization model

  • FAN Xinyang ,
  • ZHANG Xiangmei ,
  • HOU Yue ,
  • ZANG Mengyu ,
  • ZHAO Zhaoxia ,
  • LIU Chengpeng
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  • 1(College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)
    2(College of Foreign Languages, Hebei University of Economics and Business, Shijiazhuang 050061, China)

Received date: 2024-04-19

  Revised date: 2024-06-11

  Online published: 2025-05-28

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摘要

利用多元可视化模型揭示低盐发酵香肠风味成分变化规律。采用气相-离子迁移色谱(gas chromatography-ion mobility spectrometry,GC-IMS)对低盐香肠发酵过程中的挥发性有机化合物进行测定,建立多元可视化模型。结果表明,在低盐香肠发酵过程中共鉴定出31种挥发性有机化合物,利用正交偏最小二乘模型(orthogonal partial least squares-discriminant analysis,OPLS-DA)结合变量投影重要性(variable importance projection,VIP),筛选出11种特征挥发性有机化合物,乙酸乙酯二聚体与2,6-二甲基吡嗪二聚体等特征挥发性有机化合物在不同发酵阶段具有显著差异,进一步结合主成分分析得出,3-羟基-2-丁酮和异丁醇二聚体分别为1、2 d低盐发酵香肠特征挥发性有机化合物;2,6二甲基吡嗪二聚体、丁酸乙酯单体、醋酸等是3 d低盐发酵香肠的特征挥发性有机化合物。此结果可为利用多元可视化模型更直观、全面地展现发酵过程中风味特征变化提供理论依据。

关键词： 发酵香肠; 感官品质; 曼特尔检验; 正交偏最小二乘模型

本文引用格式

范鑫洋 , 张香美 , 侯玥 , 臧梦玉 , 赵朝霞 , 刘程鹏 . 基于多元可视化模型分析低盐发酵香肠风味成分变化规律[J]. 食品与发酵工业, 2025 , 51(8) : 324 -331 . DOI: 10.13995/j.cnki.11-1802/ts.039597

Abstract

A multivariate visualization model was used to reveal the changes in flavor components in low-salt fermented sausages.Gas chromatography-ion mobility spectrometry (GC-IMS) was used to determine the volatile organic compounds (VOCs) in the fermentation process of low-salt sausage, and a multivariate visualization model was established.Results showed that a total of 31 volatile organic compounds were identified during the fermentation process of low-salt sausage, using orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with variable importance projection (VIP), and 11 characteristic volatile organic compounds were screened.Characteristic volatile organic compounds such as ethyl acetate dimer and 2,6-dimethylpyrazine dimer differed significantly at different fermentation stages.Combined with principal component analysis, 3-hydroxy-2-butanone and isobutanol dimer were identified as characteristic volatile organic compounds of 1-day and 2-day low-salt fermented sausages, respectively.Volatile organic compounds, such as 2,6 dimethylpyrazine dimer, ethyl butyrate monomer, and acetic acid were the characteristic VOCs of 3-day low-salt fermented sausage.This result provided a theoretical basis for the use of multivariate visualization models to show more intuitively and comprehensively the changes in flavor compounds during the fermentation process.

Key words： fermented sausages; organoleptic quality; Mantel test; orthogonal partial least squares-discriminant analysis (OPLS-DA)

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