在不同年份使用GC-MS,OAV和多变量统计数据分析制卜的挥发性代谢物变化的分析
Wenliang Liu1, Lingyu Zhang2, Daren Wu2
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Food chemistry
|March 8, 2025
概括
研究人员分析了制卜中的挥发性化合物,确定了像3-甲这样的关键香味贡献者. 这项研究揭示了发酵如何影响这种受欢迎的特殊食品的独特风味.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 分析化学 分析化学
背景情况:
- 菜卜是一种珍贵的发酵食品,以其独特的味道而闻名.
- 了解挥发性化合物对于描述其独特的风味特征至关重要.
研究的目的:
- 在不同的年份中识别和分析制卜中的挥发性代谢物.
- 为了确定关键的香味贡献者,并了解发酵期间的风味变化.
主要方法:
- 气色谱-质谱 (GC-MS) 用于挥发性成分的识别.
- 气味活性值 (OAV) 分析,以精确确定关键的气味化合物.
- KEGG数据库用于构建代谢途径.
主要成果:
- 确定了82种挥发性代谢物,其中39种是差异性代谢物.
- 观察到g-butyrolactone,3-furaldehyde和乙烯乳酸盐的增加趋势.
- 突出显示了3-甲基,二甲基四素和烯酸作为显著的芳香贡献者.
结论:
- 酒精,化物和酸是菜卜独特风味的关键因素.
- 该研究提供了关于在化过程中挥发性代谢物和风味特征的系统变化的见解.
- 这项研究为了解发酵食品风味的发展提供了新的视角.
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