食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 333 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042080

分析与检测

基于顶空固相微萃取气相色谱-质谱技术结合感官评价分析传统地方特色美食大肠汤的关键风味化合物

  • 卫佳音 ,
  • 杨同香 ,
  • 吴向天 ,
  • 冯璐莹 ,
  • 卫新雨 ,
  • 刘文超 ,
  • 曹伟伟 ,
  • 李琳琳 ,
  • LAW Chung Lim ,
  • 陈俊亮 ,
  • 段续 ,
  • 任广跃
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(河南省农产品加工装备工程研究中心,河南 洛阳,471000)
    3(河南省农产品干燥装备工程技术研究中心,河南 洛阳,471000)
    4(诺丁汉大学马来西亚校区,化学与工艺工程系,雪兰莪州 士毛月,43500)
第一作者:硕士研究生(杨同香副教授和任广跃教授为共同通信作者,E-mail:txyamy@163.com;guangyueyao@163.com)

收稿日期: 2025-01-08

  修回日期: 2025-04-04

  网络出版日期: 2025-10-27

基金资助

国家自然科学基金项目(232102110161);研究生课程精品教学案例项目(2024YAL-021);洛阳市科技计划项目(2302021A);河南省科技攻关项目(242102111049);河南省自然基金项目(242300421563)

收起

Analysis of key flavor compounds in traditional local specialties (Dachang Tang) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and sensory evaluation

  • WEI Jiayin ,
  • YANG Tongxiang ,
  • WU Xiangtian ,
  • FENG Luying ,
  • WEI Xinyu ,
  • LIU Wenchao ,
  • CAO Weiwei ,
  • LI Linlin ,
  • LAW Chung Lim ,
  • CHEN Junliang ,
  • DUAN Xu ,
  • REN Guangyue
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Province Engineering Research Center of Agricultural Products Processing Equipment, Luoyang 471000, China)
    3(Henan Province Engineering Technology Research Center of Agricultural Product Drying Equipment, Luoyang 471000, China)
    4(Department of Chemical and Process Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Malaysia)

Received date: 2025-01-08

  Revised date: 2025-04-04

  Online published: 2025-10-27

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摘要

为提高猪大肠的高值化利用,促进地方美食大肠汤的工业化转化,该研究采用顶空固相微萃取结合气相色谱-质谱技术对新鲜猪大肠(C)、市售大肠汤(L、Y、U、S)和自制大肠汤(F)的挥发性化合物进行检测鉴定。结合气味活度值和偏最小二乘法判别法对挥发性化合物进行数据分析。通过感官评价对大肠汤的风味可接受性进行评分。结果表明,大肠汤Y和F感官评分最高,但风味有差异。Y大肠汤中猪大肠固有香味较浓郁,主要来源于对甲基苯乙酮、6-十一酮、反,反-2,4-癸二烯醛和少量的对甲酚;而F大肠汤香料风味更浓郁,是由于苯甲醛、4-甲氧基苯甲醛、芳樟醇、桉树醇、苯乙醇、丁香酚、4-烯丙基苯甲醚、癸酸乙酯、水芹烯和3-乙基甲苯等风味化合物的引入。这些化合物引入使C中异味化合物对甲酚、3-甲基吲哚和吲哚的含量显著降低,一定程度上掩盖或降低了C的异味。研究结果表明,大肠汤的工业化可参考Y和F样本,以满足消费者的不同偏好。

关键词： 大肠汤; 猪大肠; 气相色谱-质谱; 挥发性风味化合物; 感官评价

本文引用格式

卫佳音 , 杨同香 , 吴向天 , 冯璐莹 , 卫新雨 , 刘文超 , 曹伟伟 , 李琳琳 , LAW Chung Lim , 陈俊亮 , 段续 , 任广跃 . 基于顶空固相微萃取气相色谱-质谱技术结合感官评价分析传统地方特色美食大肠汤的关键风味化合物[J]. 食品与发酵工业, 2025 , 51(20) : 333 -340 . DOI: 10.13995/j.cnki.11-1802/ts.042080

Abstract

To improve the high-value utilization of pig large intestine and facilitate the industrial transformation of local delicacy Dachang Tang, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and identify the volatile compounds in fresh pig large intestine (C), commercially available Dachang Tang (L, Y, U, S), and family-cooked Dachang Tang (F).The data were analyzed using odor activity values (OAV) combined with partial least squares discriminant analysis (PLS-DA).The flavor acceptability of Dachang Tang was assessed through sensory evaluation.Results indicated that Y and F received the highest sensory scores, but their flavors differed.The inherent aroma of pig large intestine was more pronounced in Y Dachang Tang, due to the presence of compounds such as 4-methylphenylacetone, 6-undecanone, (E, E)-2,4-decadienal, and a small amount of p-cresol.F exhibited a stronger spiced flavor, which was attributed to the introduction of flavor compounds like benzaldehyde, 4-methoxybenzaldehyde, linalool, eucalyptol, phenylethanol, eugenol, 4-allylphenyl ether, ethyl decanoate, α-phellandrene, and 3-ethyltoluene.The incorporation of these compounds significantly reduced the off-flavor compounds like 4-methylphenol, 3-methylindole, and indole found in C, thereby partially masking or reducing its off-odor.This study suggests that the Y and F samples can be considered as references for the industrialization of Dachang Tang to meet diverse consumer preferences.

Key words： Dachang Tang; pig large intestine; GC-MS; volatile compounds; sensory evaluation

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