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在不同的预处理过程下,炸胡汁的关键芳香化合物的表征

Hao Luo¹, Yongjun Wu¹, Jing Jin¹

¹Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University Guiyang 550025 Guizhou Province China wyjbio@163.com.

|May 21, 2024

概括

这项研究使用先进的分析技术确定了炸 (FPS) 中的关键芳香化合物. 了解这些挥发性成分有助于确保FPS产品的质量和独特的风味特征.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
感官科学感官科学

背景情况:

炸胡汁 (FPS) 由于其独特的香味和营养而受欢迎.
影响FPS质量的主要芳香成分尚未完全理解.

研究的目的:

为了全面分析FPS的香味特征.
确定关键的香味贡献者及其与加工方法的关系.

主要方法:

定量描述性感官分析 (QDA) 是一种方法.
气体染色学 - 嗅觉学 - 质谱学 (GC-O-MS)
相对气味活动值 (rOAV)
多变量统计分析 (PCA,PLS-DA,PLSR) 的方法

主要成果:

FPS香气的特点是像一样的,脂肪和草药的音符.
确定了115种挥发性化合物,其中由rOAV确定了11个关键的香味贡献者.
特定的化合物被确定为受热水和压碎处理影响的标记物.

结论:

这项研究阐明了FPS中的关键芳香化合物.
这些发现支持FPS产品的精确加工和质量控制.

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