商业上可用的香料油香肠和烟香肠的比较分析
Penghui Zhao1,2, Yongqiang An1,2, Zijie Dong1,2
1Food Laboratory of Zhong Yuan, Luohe 462300, China.
Molecules (Basel, Switzerland)
|August 29, 2024
概括
与调味油香肠相比,吸烟香肠具有优越的风味和质地,由不同的挥发性化合物驱动. 气色谱-离子移动性光谱学在商业香肠样本中发现了关键的风味差异.
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:
- 了解挥发性风味化合物对于香肠质量至关重要.
- 消费者偏好受到复杂的感官属性的影响.
研究的目的:
- 使用GC-IMS分析商业香肠中的挥发性化合物.
- 为了将化学配置文件与感觉和纹理属性相关联.
- 为了确定关键的味道贡献者和消费者偏好.
主要方法:
- 气色谱-离子移动性谱仪 (GC-IMS) 用于挥发性化合物分析.
- 主要组件分析 (PCA) 用于数据解释.
- 感官评估和纹理/物理化学分析.
主要成果:
- 在四个香肠样本中确定了65种挥发性化合物.
- 香肠品牌之间挥发性概况的显著差异 (p < 0.05).
- 吸烟的香肠显示出增强的纹理特性和可取的感官属性 (颜色,味道,低脂肪).
结论:
- 挥发性配置文件显著区分香肠类型.
- 消费者更喜欢吸烟香肠,因为它具有卓越的感觉和质感品质.
- 3-基-2-butanone和diallyl sulfide是主要的常见挥发性化合物.
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