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使用GC-IMS与感官分析相结合,对Hulatang的风味概况进行了表征

Jing Yan¹, Heng Wang¹, Bing Yang¹

¹Food Laboratory of Zhong Yuan, Luohe, China.

Frontiers in nutrition

|September 13, 2024

概括

这项研究使用GC-IMS分析了河南湖沙的挥发性有机化合物. 确定了区域风味差异,揭示了定义Hulatang的关键芳香化合物.

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:

胡沙是一种传统的河南小吃,具有独特的风味特征.
了解其芳香成分对于质量控制和真实性至关重要.

研究的目的:

分析和区分赫鲁山的挥发性有机化合物 (VOC) 和河南不同地区的挥发性有机化合物.
为了确定关键的芳香化合物,负责Hulatang的特征性风味.
建立基于GC-IMS的方法,用于区域风味评估.

主要方法:

头部气体染色学-离子运动谱学 (HS-GC-IMS) 用于分析VOCs.
在区域分类中使用了正交部分最小平方差异分析 (OPLS-DA).
在预测 (VIP) 和相对气味活性值 (ROAV) 方法中的变量重要性确定了关键的气味标记.

主要成果:

在 Xiaoyaozhen 和 Beiwudu 的 Hulatang 之间观察到以太,烯和子的显著差异.
HS-GC-IMS与OPLS-DA相结合,成功地根据区域来源对Hulatang进行了分类.
确定了12种与感官感知相关的关键芳香物质,它们有助于,绿色,杏仁和辛的音调.

结论:

GC-IMS提供了一种可靠的方法来评估Hulatang的区域风味特征.
鉴定到的关键芳香化合物提供了对Hulatang复杂风味特征的洞察力.
这项研究为Hulatang风味分析和质量评估提供了理论基础.

关键词:

在HS-GC-IMS中使用.动物动物动物动物香气成分香气成分香气成分相关性相关性相关性感官评估感官评估挥发性的组件是挥发性的组件.

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