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在空调烤烤猪肉中的关键芳香化合物的比较分析,来自五种动物

Lin Li¹, Pingping Huang², Rujie Yang²

¹Yantai Food and Drug Inspection and Testing Center, Yantai 264035, Shandong, China.

Food chemistry: X

|January 24, 2025

概括

发现哪些猪肉品种提供最好的烤味道. 这项研究确定了关键的芳香化合物,并发现西藏和明猪是烤的理想选择,而明猪显示出丰富的烤,肉质和脂肪音调的异常前景.

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:

烤猪肉在中国很受欢迎,因为它的香味.
烤的最佳猪肉种类还没有很好地定义.

研究的目的:

为了研究不同的猪肉物种如何影响烤猪肉的香味特征.
识别关键的芳香化合物和潜在的生物标志物.

主要方法:

使用了气色谱-光谱-质谱 (GC-O-MS) 的方法.
在数据分析中采用了正交部分最小平方差分分析 (OPLS-DA).

主要成果:

确定了52种芳香化合物,其中7种关键气味物 (皮拉辛,化物) 主导.
丁罗拉克被确定为一种潜在的生物标志物.
藏族和明族猪显示出更好的烤适用性.

结论:

猪肉种类显著影响烤肉的香味特征.
矿猪在生产高质量的烤猪肉方面特别有前途.
特定的香味化合物可以区分猪肉物种.

关键词:

香味的个人资料香味的个人资料生物标志物生物标志物在 GC-O-MS 中使用.烤猪肉的烤猪肉是什么意思感官评估感官评估

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Olfaction

Olfaction

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