Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 241 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032785

Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis

  • CHAO Zhonghao ,
  • XIA Zhiqiang ,
  • CHEN Gang ,
  • YANG Jian ,
  • YAN Fang ,
  • QIU Zhiqiang ,
  • JIANG Xuan ,
  • XU Xiuli ,
  • ZOU Xiaoqiang
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  • 1(National Functional Food Engineering and Technology Research Center, National Engineering Laboratory of Grain Fermentation Technology and Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Sichuan Manwei Longchu Biotechnology Co.Ltd., Meishan 620036, China)

Received date: 2022-06-24

  Revised date: 2022-09-20

  Online published: 2024-01-31

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Abstract

Thin film solid-phase microextraction and gas chromatography-mass spectrometry were used to analyze and compare the volatile flavor components of four beef tallow hotpot seasoning brands with high market share for business (B end) and consumers (C end) and established a mathematical model to evaluate their difference. Results showed that 154 kinds of flavor substances were detected in B-end products and 158 kinds of flavor substances were detected in C-end products, while the same 25 flavor compounds were detected in all eight samples. By comparing products of the same brand, it was found that the proportion of hydrocarbons in the C-end product had dropped significantly. Principal component analysis was used to analyze the flavor composition of hotpot seasoning products, and the results showed that the cumulative variance contribution rate of the first seven principal component factors reached 100%, which could effectively characterize the flavor information of hotpot seasoning materials. Finally, a principal component analysis model was constructed. The comprehensive evaluation index was calculated and the flavor was evaluated and ranked. The Pearson correlation analysis found that the correlation between the comprehensive score of the principal component and the sensory evaluation results was extremely significant (P<0.01), and the correlation coefficient was 0.908, indicating that the constructed model could effectively evaluate the flavor of hotpot seasoning.

Key words： hotpot seasoning material; volatile flavor compounds; thin-film solid-phase microextraction; gas chromatography-mass spectrometry; principal component analysis; evaluation model

Cite this article

CHAO Zhonghao , XIA Zhiqiang , CHEN Gang , YANG Jian , YAN Fang , QIU Zhiqiang , JIANG Xuan , XU Xiuli , ZOU Xiaoqiang . Construction of evaluation model for volatile flavor compounds in beef tallow hotpot seasoning based on principal component analysis[J]. Food and Fermentation Industries, 2024 , 50(1) : 241 -247 . DOI: 10.13995/j.cnki.11-1802/ts.032785

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