使用HS-SPME-Arrow-GC/MS对肉类中的关键挥发性化合物的表征及其与感官感知的关系
Jin-Kyung Nam1, Mi-Ran Kim2, Jeong Eun Hyeon1
1Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.
Food chemistry: X
|February 12, 2026
概括
这项研究使用先进的气相色谱识别了肉中的关键挥发性化合物. 化物最为丰富,影响了肉味,这对韩国家庭用餐替代品的消费者接受至关重要.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
背景情况:
- 消费者对肉类的兴趣正在增加.
- 这些的挥发性化学特征尚不清楚.
研究的目的:
- 为了识别和量化商业肉类中的挥发性化合物.
- 为了将挥发性资料与感官属性和消费者接受度相关联.
主要方法:
- 头部空间固相微提取-箭头与气体染色学/质谱学相结合 (HS-SPME-箭头-GC/MS).
- 使用响应表面方法 (RSM) 和方法验证 (校准,LOD,LOQ,恢复) 的优化.
- 对样品的感官评估.
主要成果:
- 确定了18种挥发性化合物,其中化物是最丰富的.
- 在牛肉和牛肉调味剂中发现了贡献脂肪特性的化物.
- 皮拉津和甲是牛肉调味成分的特定成分.
- 强烈的肉味和丰富的乌玛米口味与高消费者评分相关.
结论:
- 挥发性化合物,特别是化物,显著影响肉类的感觉特性.
- 了解这些化合物是开发有吸引力的韩式家庭用餐替代品 (HMR) 产品的关键.
- 这项研究为基于肉类的HMR的风味开发提供了基础.
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