Food and Fermentation Industries >

2023 , Vol. 49 >Issue 11: 273 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033378

Moisture distribution and key volatile flavor compounds in boiled sheepskin based on LF-NMR and HS-SPME-GC-MS

  • LI Xiu ,
  • WANG Yongrui ,
  • LIU Sijia ,
  • CUI Jiarui ,
  • YANG Qi ,
  • WANG Songlei
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  • 1(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    2(School of Agriculture, Ningxia University, Yinchuan 750021, China)

Received date: 2022-08-22

  Revised date: 2022-09-19

  Online published: 2023-06-30

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Abstract

Low-field nuclear magnetic resonance (LF-NMR) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques were used to study the moisture distribution and volatile flavor compounds during the cooking process of sheepskin (0, 20, 30, 40, 50 min, and 60 min). The key volatile flavor compounds were screened out by combining them with odor activity values (OAV). Results showed that the main form of water in boiled sheepskin was free water. A total of 43 volatile substances were detected in 6 samples. 11 key volatile flavor compounds (OAV≥1) were screened out by OAV, namely octanal, nonanal, hexanal, heptanal, furanaldehyde, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, 1-octen-3-ol, and 2-pentylfuran. The correlation results showed that the contents of key volatile flavor compounds, octanal, nonanal, hexanal and (E)-2-octenal were significantly negatively correlated with the total moisture content (P<0.01); octanal and (E)-2 The content of -octenal was positively correlated with the relative content of non-flowing water (P<0.05).

Key words： sheepskin; low-field nuclear magnetic resonance; gas chromatography-mass spectrometry; moisture migration; volatile substances; odor activity value

Cite this article

LI Xiu , WANG Yongrui , LIU Sijia , CUI Jiarui , YANG Qi , WANG Songlei . Moisture distribution and key volatile flavor compounds in boiled sheepskin based on LF-NMR and HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2023 , 49(11) : 273 -279 . DOI: 10.13995/j.cnki.11-1802/ts.033378

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