基于气相色谱-离子迁移谱分析静宁烧鸡中的挥发性风味成分

Analysis of volatile flavor compounds in Jingning braised chicken by gas chromatography-ion migration spectrometry

中文关键词:  静宁烧鸡  挥发性风味物质  气相色谱-离子迁移谱

英文关键词:Jingning braised chicken  volatile flavor compounds  gas chromatography-ion migration spectrometry

中文摘要:

      目的 探究静宁烧鸡中主要的挥发性风味物质。方法 采用气相色谱-离子迁移谱(gas chromatography-ion migration spectrometry, GC-IMS)分析静宁烧鸡肉样的挥发性风味成分, 并根据相对气味活度值(relative odor activity value, ROAV)确定静宁烧鸡中的关键风味物质。结果 GC-IMS共鉴定出46种挥发性化合物, 主要包括醛类22种、酮类12种、醇类6种、酯类3种、呋喃类1种、酸类1种、硫醚类1种。己醛(二聚体)、3-羟基-2-丁酮(二聚体)、1-辛烯-3-醇、甲硫醚是静宁烧鸡中的关键挥发性风味物质。结论 通过GC-IMS技术结合ROAV获得了静宁烧鸡的关键挥发性风味成分, 可为工艺改进和品质提升提供理论依据。

英文摘要:

      Objective To investigate the main volatile flavor compounds in Jingning braised chicken. Methods The volatile flavor compounds in Jingning braised chicken samples were analyzed by gas chromatography-ion migration spectrometry (GC-IMS), and the key flavor compounds in Jingning braised chicken were determined according to the relative odor activity value (ROAV). Results A total of 46 kinds of volatile compounds were identified by GC-IMS, including 22 kinds of aldehydes, 12 kinds of ketones, 6 kinds of alcohols, 3 kinds of esters, 1 kind of furan, 1 kind of acid and 1 kind of sulfide. Hexaldehyde (dimer), 3-hydroxy-2-butanone (dimer), 1-octene-3-alcohol and methyl sulfide were the key flavor compounds in Jingning braised chicken. Conclusion The key volatile flavor components of Jingning braised chicken have been obtained by GC-IMS technology combined with ROAV, which can provide theoretical basis for process improvement and quality improvement.