食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 395 - 404

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045114

分析与检测

顶空固相微萃取-气相色谱-质谱联用结合气味活度值法分析两种工艺城口老腊肉风味差异

  • 袁家怡 ,
  • 谭群 ,
  • 毛凌 ,
  • 屠大伟
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  • 1(重庆工商大学 食品科学与工程学院,重庆,400072)
    2(重庆万标检测技术有限公司,重庆,400714)
第一作者:硕士研究生(屠大伟教授为通信作者,E-mail:48407808@qq.com)

收稿日期: 2025-11-10

  修回日期: 2026-01-12

  网络出版日期: 2026-09-10

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Analysis of flavor differences in Chengkou bacon by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value

  • YUAN Jiayi ,
  • TAN Qun ,
  • MAO Ling ,
  • TU Dawei
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  • 1(School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400072, China)
    2(Chongqing Wanbiao Testing Technology Co.Ltd., Chongqing 400714, China)

Received date: 2025-11-10

  Revised date: 2026-01-12

  Online published: 2026-09-10

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摘要

为探究农家传统与工业化2种工艺对腊肉风味特征的影响,该研究以城口老腊肉为对象,采用顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC/MS)技术对2种不同加工工艺的城口腊肉在蒸煮前后的理化指标与挥发性化合物组成进行了比较分析。结果表明,2种工艺腊肉的水分、蛋白质、亚硝酸盐等理化指标存在差异;共鉴定出77种挥发性风味物质,工业化工艺腊肉的挥发性物质种类与总量显著高于农家工艺,根据气味活度值(odor activity value,OAV)法检测出51种OAV＞1的挥发性物质,农家工艺腊肉风味以酚类物质主导,工业化工艺则依赖酯类、醇类和酮类物质;主成分分析(principal component analysis,PCA)与正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)显示,4组样品可显著分离,进一步筛选出乙酸、右旋萜二烯等30种变量投影重要性(variable importance in projection,VIP)值＞1的潜在重要香气活性成分。该研究明确了不同工艺城口老腊肉的风味差异及重要物质,为其加工中风味调控提供了数据支撑。

关键词： 城口老腊肉; 传统工艺; 工业化生产; 挥发性风味物质; 顶空固相微萃取-气相色谱-质谱联用; 气味活度值

本文引用格式

袁家怡 , 谭群 , 毛凌 , 屠大伟 . 顶空固相微萃取-气相色谱-质谱联用结合气味活度值法分析两种工艺城口老腊肉风味差异[J]. 食品与发酵工业, 2026 , 52(16) : 395 -404 . DOI: 10.13995/j.cnki.11-1802/ts.045114

Abstract

To elucidate the influence of traditional farmhouse and industrial processing techniques on the flavor characteristics of bacon, this study used Chengkou bacon as the research object.It employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) to compare the physicochemical properties and volatile compound composition of Chengkou bacon from the two processes(both before and after cooking).Results showed that the physicochemical properties of bacon between the two processes have significant differences, such as moisture content, protein content, and nitrite content.A total of 77 volatile flavor compounds were identified;specifically, the industrially processed bacon contained significantly more types and a higher total content of volatile compounds than the farmhouse-processed counterpart.Using the odor activity value (OAV) method, 51 volatile compounds with OAV > 1 were detected.Notably, the farmhouse-processed bacon had a flavor dominated by phenolic compounds, whereas the industrial-processed bacon was characterized by esters, alcohols, and ketones.Principal component analysis (PCA) and Orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that the four groups of samples could be significantly separated, and 30 potentially important aroma active components with variable importance in projection (VIP)>1, such as acetic acid and D-terpenoid, were further screened out.This study clarified the flavor differences and important substances of Chengkou bacon with different technologies and provided data support for flavor control in its processing.

Key words： Chengkou bacon; traditional craft; industrial production; volatile flavor substances; HS-SPME-GC/MS; OAV

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