使用HS-GC-IMS开发一种风味指纹,用于不同品种蒸土豆的挥发性化合物
Hong Jiang1, Wensheng Duan1,2, Yuci Zhao1
1Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.
Foods (Basel, Switzerland)
|June 10, 2023
概括
不同的蒸土豆品种具有独特的风味特征,通过分析挥发性化合物来确定. 头部气体染色学离子运动谱学 (HS-GC-IMS) 和感官评估区分了土豆的风味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
背景情况:
- 马的味道受到挥发性化合物的影响.
- 了解这些化合物有助于品种表征和质量控制.
研究的目的:
- 在不同的蒸土豆品种中识别和量化与风味相关的挥发性化合物.
- 为了将化学特征与感官感知相关联.
主要方法:
- 使用头空间气体染色学离子运动谱学 (HS-GC-IMS) 进行挥发性化合物分析.
- 综合感官评估,以评估风味配置文件.
- 使用主要组件分析 (PCA) 来解释数据.
主要成果:
- 确定了63种关键的风味化合物,其中化物,酒精和类是最丰富的.
- PCA揭示了Russet Burbank和Longshu No. 的不同波动性概况. 有16个品种.
- 结果将化学分析与土豆风味的感官感知结合起来.
结论:
- HS-GC-IMS有效地描述了有助于蒸土豆风味的挥发性化合物.
- 这种方法为检测不同品种和方法的土豆风味变化提供了一个有希望的方法.
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