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在式子制中,物理化学特征和关键香味的演变

Guangfa Xie¹, Weiyi Liu², Xiaomin Zheng³

¹Zhejiang Collaborative Innovation Center for Full-Process Monitoring and Green Governance of Emerging Contaminants, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China.

Poultry science

|October 11, 2025

概括

了解子的香味需要识别关键的气味和化过程中的物理化学变化. 这项研究确定了10种核心芳香化合物,并将它们的形成与特定的固化阶段联系起来,以更好地控制质量.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
分析化学分析化学

背景情况:

肠的理想气味缺乏对其化学驱动因素的清晰理解.
对关键气味剂和物理化学变化的有限知识阻碍了工艺控制和质量标准化.

研究的目的:

在固化过程中识别关键的气味,定义状的气味.
为了将香味的发展与物理化学变化相关联.
为了建立最佳的固化参数,以获得一致的风味.

主要方法:

结合的物理化学测定 (pH,WHC,颜色,纹理),电子鼻子 (E-nose),头部空间固相微观提取-气色谱-质谱 (HS-SPME-GC-MS).
使用多变量建模 (OPLS-DA),气味活性值 (OAV) 和气味重组/遗漏测试.
分析了不同固化阶段的挥发物.

主要成果:

确定了82种挥发性化合物,其中23种被认为是显著的 (VIP> 1和OAV> 1).
验证了10个关键的核心气味,对于特有的子的气味至关重要.
在硬化后的前五天内观察到显著的芳香重构和物理化学变化 (WHC,颜色,质地).

结论:

在固化过程中建立了特定的物理化学转换和关键气味形成之间的联系.
提供了可操作的标记和一个定义的时间窗口,以优化肉的化.
开发了一种集成的传感工作流程,用于工业生产中的风味评估和质量控制.

关键词:

电子鼻子电子鼻子在HS-SPME-GC-MS中使用.物理化学特性物理化学特性感官分析是一种感官分析.挥发性化合物挥发性化合物

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