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基于GC-IMS的不同加工方法对南极糊中的挥发性风味化合物的分析

Pengfei Jiang¹, Yang Liu¹, Jiabo Huang¹

¹SKL of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China.

Food science & nutrition

|October 31, 2024

概括

这项研究分析了和蒸如何影响南极的粉味道. 不同的盐度和加热方法显著改变了挥发性化合物,影响了最终产品的香味特征.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
生物技术是生物技术.

背景情况:

糊是一种流行的发酵海鲜产品.
南极提供了一种用于糊生产的新型原料.
了解风味的发展对于优化加工至关重要.

研究的目的:

为了研究不同加热方法 (炸与蒸) 对南极的挥发性风味化合物的影响.
分析不同盐度和加工时间对风味配置文件的影响.
根据使用分析方法的加工技术来区分糊.

主要方法:

使用南极制备糊的方法.
采用两种加热方法:和蒸.
使用电子鼻子和气体色谱-离子移动性光谱法 (GC-IMS) 分析挥发性风味化合物.

主要成果:

总共检测到52种挥发性风味化合物,其中38种已确定.
识别的化合物包括化物,子,酒精,,酸,化物和硫化合物.
电子鼻子分析成功地根据加工方法区分了糊.

结论:

加热方法和盐度显著影响南极的挥发性风味化合物形状.
GC-IMS和电子鼻子是特征糊香味的有效工具.
处理参数可以优化,以控制和增强所需的风味特征.

关键词:

南极的粘合剂是南极的粘合剂.美国GC-IMS 电子鼻子电子鼻子优化风味,优化风味.处理方法加工方法.易挥发的风味化合物易挥发的风味化合物

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