使用主要成分分析,对肉树皮油提取物中关键风味化合物的表征
Jiahao Xing1, Cheng Yang1, Lianfu Zhang1
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
这项研究使用玉米油提取肉风味化合物,模拟没有有机溶剂的蒸. 确定了关键的芳香化合物,建立了肉油质量控制的模型.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 肉的复杂风味释放需要长时间的加热,因为它的结构.
- 传统的提取方法通常涉及有机溶剂,这项研究旨在避免这种情况.
研究的目的:
- 使用玉米油提取来模拟煮期间 cinnamon的风味释放.
- 为了描述肉提取物中的关键芳香化合物.
- 为油开发一种质量评估模型.
主要方法:
- 提取玉米油来模仿煮.
- 头部空间固态微提取与气色谱-质谱学 (HS-SPME-GC/MS) 结合用于化合物识别.
- 主要组件分析 (PCA) 用于质量评估模型的开发.
- 嗅觉活动值 (OAV) 和气色谱-嗅觉测量 (GC-O) 用于感官分析.
主要成果:
- 确定了七种关键的风味化合物:非门,酸,α-copaene,甲,乙烯酸,跨甲和.
- PCA成功建立了肉油提取物的质量评估模型.
- 玉米油提取有效模拟了与长时间相比的风味释放.
结论:
- 玉米油是一种可行的溶剂,可以模拟煮期间释放的肉风味.
- 识别的化合物和开发的PCA模型为肉提取物中香味质量控制提供了基础.
更多相关视频
07:29HPLC Coupled with Chemical Fingerprinting for Multi-Pattern Recognition for Identifying the Authenticity of Clematidis Armandii Caulis
Published on: November 11, 2022
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
相关概念视频
NMR Spectroscopy of Aromatic Compounds
Spectroscopy of Carboxylic Acid Derivatives
Aromatic Compounds: Overview
In 1825, Faraday...
IR Frequency Region: Fingerprint Region
IR and UV–Vis Spectroscopy of Carboxylic Acids
However, the stretching absorptions for the C=O bond vary depending on the structure of carboxylic acids. The C=O bond of the free carboxylic acids shows a higher stretching frequency, 1760 cm−1, while H-bonded carboxylic acids (dimers) exhibit stretching absorptions at a lower frequency,...
NMR and Mass Spectroscopy of Carboxylic Acids
While α protons of carboxylic acids absorb at 2–2.5 ppm, β protons absorb further upfield.
Carboxylic acids are easily identified by dissolving them in deuterium oxide, which results in a rapid exchange of the acidic protons with deuterium. This leads to the...
