在空气过程中通过定量气色谱-离子移动光谱法识别鱼中的关键挥发性化合物
Tianyu Chen1,2, Yong Xue1, Chunsheng Li2
1College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Molecules (Basel, Switzerland)
|September 28, 2024
概括
空气炸通过增加挥发性化合物和促进脂质和蛋白质氧化来增强鱼的味道. 这种新的技术为开发改进的鱼产品提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 分析化学 分析化学
背景情况:
- 空气炸是一种新兴的烤技术,有可能用于鱼类加工.
- 了解挥发性化合物变化对于优化烤鱼风味至关重要.
研究的目的:
- 为了研究空气对鱼中的挥发性化合物 (VCs) 的影响.
- 识别导致风味的关键VC,并将它们与化学变化相关联.
主要方法:
- 量化气体染色学-离子移动性光谱学用于分析VCs.
- 气味活性值 (OAV) 用于识别关键风味化合物.
- 相关性分析将化学特性 (硫,蛋白碳,MDA) 与VCs联系起来.
主要成果:
- 空气烤增加了大多数VC,在20分钟达到峰值,确定了16个关键VC (OAV ≥1).
- 观察到脂质和蛋白质氧化标记物 (蛋白质碳,MDA) 的显著增加以及硫含量的减少.
- 关键的VC如2-甲基butanal,乙酸和propanal与氧化标志物有很强的相关性.
结论:
- 脂质和蛋白质的氧化是风味增强的主要驱动力在空调炸的鱼.
- 空气炸是一种有前途的方法,可以改善烤鱼的挥发性风味特征.
- 这些发现支持使用空气技术开发预烤鱼产品.
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