Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 294 - 302

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037630

Characterization and analysis of volatile flavor compounds in low-temperature air-dried mutton by gas chromatography-ion mobility spectrometry combined with sensory evaluation

  • GULIZIYA Tuersibieke ,
  • MA Jun ,
  • ZUMULAITI Rexiti ,
  • DING Xiangyu ,
  • BATUER Abulikemu
Expand
  • (College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2023-10-12

  Revised date: 2023-12-06

  Online published: 2024-11-01

Fold

Abstract

To investigate the effects of different medical-food homologous treatments on the quality of low-temperature air-dried mutton, fresh local lamb hind leg meat was taken as raw materials, marinated with lotus leaves and pueraria root homologous extracts and antioxidants, and air-dried at low temperature [(8±1) ℃, the humidity of 50%-70%, wind speed of 2 m/s].Sensory evaluation and gas chromatography-ion mobility chromatography combined with multivariate statistical methods were used to analyze the volatile compounds characteristics of air-dried lamb leg treated with different homologous extracts of medicine and food.Results showed that a total of 52 volatile organic components (including monomers and dimers) were identified from four kinds of low-temperature air-dried mutton, including 16 alcohols, 11 aldehydes, 9 ketones, 9 esters, 3 acids, 1 olefin, 1 pyrazine, and 2 nitriles.Fingerprint analysis showed that there were significant differences in the characteristic volatile organic substances of four different treatments of low-temperature air-dried mutton.Principal component analysis showed that different treatment methods could significantly change the characteristic flavor of low-temperature air-dried mutton, and the results were consistent with the results of sensory evaluation.The results of fingerprint and principal component analysis were directly verified by cluster heat map analysis.The results provided a scientific basis for improving the taste and flavor of low-temperature air-dried mutton and producing high-quality air-dried mutton.

Key words： gas phase ion mobility chromatography; low-temperature air-dried mutton; medicinal and edible homologous extract; fingerprinting; clustering heat map analysis; flavor regulation

Cite this article

GULIZIYA Tuersibieke , MA Jun , ZUMULAITI Rexiti , DING Xiangyu , BATUER Abulikemu . Characterization and analysis of volatile flavor compounds in low-temperature air-dried mutton by gas chromatography-ion mobility spectrometry combined with sensory evaluation[J]. Food and Fermentation Industries, 2024 , 50(20) : 294 -302 . DOI: 10.13995/j.cnki.11-1802/ts.037630

References

[1] 张波, 李开雄, 卢士玲, 等. 发酵剂对风干羊肉理化特性变化和蛋白质降解的影响[J]. 食品工业科技, 2013, 34(14):197-200, 204.
ZHANG B, LI K X, LU S L, et al. Effect of starter culture on the chemical characteristics and protein degradation changes of the air-dry mutton[J]. Science and Technology of Food Industry, 2013, 34(14):197-200, 204.
[2] 田建军, 张开屏, 杨明阳, 等. 应用Illumina MiSeq测序技术比较风干肉中细菌多样性和微生物安全性[J]. 食品科学, 2019, 40(8):33-40.
TIAN J J, ZHANG K P, YANG M Y, et al. Comparative bacterial diversity analysis and microbial safety assessment of air-dried meat products by illumina MiSeq sequencing technology[J]. Food Science, 2019, 40(8):33-40.
[3] 张维悦, 夏杨毅, 侯佰慧, 等. KCl部分替代NaCl对腊肉脂肪氧化和脂肪酸变化的影响[J]. 食品与发酵工业, 2018, 44(9):156-162.
ZHANG W Y, XIA Y Y, HOU B H, et al. Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat[J]. Food and Fermentation Industries, 2018, 44(9):156-162.
[4] 任西营. 食品风味分析技术研究进展[J]. 中国食品添加剂, 2014, 25(7):173-178.
REN X Y. The research progress of food flavor analysis techniques[J]. China Food Additives, 2014, 25(7):173-178.
[5] 贺家亮, 康怀彬, 刘丽莉, 等. 肉制品风味研究进展[J]. 中国食物与营养, 2014, 20(5):34-37.
HE J L, KANG H B, LIU L L, et al. Research progress of meat products flavor[J]. Food and Nutrition in China, 2014, 20(5):34-37.
[6] WANG S Q, CHEN H T, SUN B G. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020, 315:126158.
[7] 陈通, 吴志远, 王正云, 等. 基于气相离子迁移谱和化学计量学方法判别肉的种类[J]. 中国食品学报, 2019, 19(7):221-226.
CHEN T, WU Z Y, WANG Z Y, et al. Identification of meat species by gas chromatography-ion mobility spectrometry and chemometrics[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(7):221-226.
[8] 陈通, 陈鑫郁, 谷航, 等. 气相离子迁移谱对山茶油掺假的检测[J]. 食品科学, 2019, 40(8):275-279.
CHEN T, CHEN X Y, GU H, et al. Detection of adulterated Camellia oil using gas chromatography-ion mobility spectrometry[J]. Food Science, 2019, 40(8):275-279.
[9] 赵冰, 李素, 成晓瑜, 等. 乳酸菌对羊肉风干香肠的影响[J]. 食品科学, 2015, 36(5):109-114.
ZHAO B, LI S, CHENG X Y, et al. Effect of lactic acid bacteria on dried mutton sausages[J]. Food Science, 2015, 36(5):109-114.
[10] 高欣, 王富刚. 定量描述分析法结合T检验法在香菇牛肉酱感官评定分析中的应用研究[J]. 肉类工业, 2021(2):35-37.
GAO X, WANG F G. Study on application of quantitative descriptive analysis and T-test on sensory evaluation of mushroom beef paste[J]. Meat Industry, 2021(2):35-37.
[11] 王定发, 余婕, 程蕾, 等. 荷叶主要成分及生物活性研究进展分析[J]. 农业技术与装备, 2021(6):71-72, 74.
WANG D F, YU J, CHENG L, et al. Research progress on main constituents and biological activities of Lotus leaves[J]. Agricultural Technology & Equipment, 2021(6):71-72, 74.
[12] 陈绮梦, 杨祖伟, 李珍, 等. 荷叶提取液的性能探究[J]. 食品安全质量检测学报, 2020, 11(23):8715-8720.
CHEN Q M, YANG Z W, LI Z, et al. Research on the performance of Lotus leaf extract[J]. Journal of Food Safety & Quality, 2020, 11(23):8715-8720.
[13] 张思瑾, 熊雨欣, 尤娟, 等. 基于GC-IMS分析采肉次数对鱼糜风味特征的影响[J]. 食品工业科技, 2024, 45(8):47-56.
ZHANG S J, XIONG Y X, YOU J, et al. Analysis on the influence of meat mincing times on the flavor characteristics of surimi based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(8):47-56.
[14] LI H Q, XI B, YANG X L, et al. Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage[J]. LWT, 2022, 165:113674.
[15] TELLOLI C, TAGLIAVINI S, PASSARINI F, et al. ICP-MS triple quadrupole as analytical technique to define trace and ultra-trace fingerprint of extra virgin olive oil[J]. Food Chemistry, 2023, 402:134247.
[16] 马杰, 周建中, 张婷, 等. 基于气相离子迁移色谱结合感官评价法对植物基杏仁酸奶挥发性风味物质的表征及分析[J]. 食品与发酵工业, 2023, 49(20):280-287.
MA J, ZHOU J Z, ZHANG T, et al. Characterization of volatile flavor compounds of plant-based almond yogurt based on GC-IMS[J]. Food and Fermentation Industries, 2023, 49(20):280-287.
[17] 余涛. 低钠复合盐对风干羊肉品质变化的影响研究[D]. 阿拉尔: 塔里木大学, 2021.
YU T. Research on the effect of low sodium composite salt on the quality change of air-dried lamb[D]. Ala′er: Tarim University, 2021.
[18] 马志方. 低钠传统金华火腿加工过程中脂质和蛋白质水解及氧化的研究[D]. 南京: 南京农业大学, 2016.
MA Z F. Study on the Hydrolysis and oxidation of lipids and protein in low sodium traditional Jinhua ham during processing[D]. Nanjing: Nanjing Agricultural University, 2016.
[19] BARBIERI G, BOLZONI L, PAROLARI G, et al. Flavor compounds of dry-cured ham[J]. Journal of Agricultural and Food Chemistry, 1992, 40(12):2389-2394.
[20] BUSCAILHON S, BERDAGUÉ J L, MONIN G. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham[J]. Journal of the Science of Food and Agriculture, 1993, 63(1):69-75.
[21] FLORES M, GRIMM C C, TOLDRÁ F, et al. Correlations of sensory and volatile compounds of Spanish “serrano” dry-cured ham as a function of two processing times[J]. Journal of Agricultural and Food Chemistry, 1997, 45(6):2178-2186.
[22] 万鹏, 梁国平, 马丽娟, 等. 19个苹果品种果实香气成分的GC-MS分析[J]. 食品工业科技, 2019, 40(14):227-232.
WAN P, LIANG G P, MA L J, et al. GC-MS analysis of fruit aroma components in 19 apple varieties[J]. Science and Technology of Food Industry, 2019, 40(14):227-232.
[23] HE W, REN F, WANG Y, et al. Application of GC-IMS in Detection of Food Flavor Substances[C]. AEIC Academic Exchange Information Center(China). Proceedings of 2020 International Conference on Green Chemical and Environmental Science(ICGCES 2020). IOP Publishing, 2020.
[24] CASTURA J C, VARELA P, NÆS T. Investigating paired comparisons after principal component analysis[J]. Food Quality and Preference, 2023, 106:104814.
[25] 刘天琪, 江汉美, 田宇, 等. 基于HS-SPME-GC-MS和PCA分析知母及其制品的挥发性成分[J]. 现代食品科技, 2022, 38(8):266-272, 296.
LIU T Q, JIANG H M, TIAN Y, et al. Analysis of volatile components in Anemarrhena asphodeloides and its processed products based on HS-SPME-GC-MS and PCA[J]. Modern Food Science and Technology, 2022, 38(8):266-272, 296.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.