气味指纹图谱技术在肉制品品质检测中的应用

Application of Odor Fingerprint Technology in Quality Detection of Meat Products

肉制品在加工及储存过程中产生的化合物会使肉制品风味发生变化,气味指纹图谱技术是指利用电子鼻、气质联用、固相微萃取与气质联用等挥发性成分分析技术达到对肉制品挥发性气味物质的数据录入,从而得到特征性图谱,在对不同批次的肉制品数据进行指纹图谱录入后,建立相应的肉制品模型,从而达到肉制品优化设计的目的。

The compounds produced during the processing and storage of meat products will lead to the flavor change of meat products, odor fingerprint technology is using electronic nose, GC-MS, solid- phase microextraction, GC-MS and the other volatile components' analysis technologies to achieve the data entry of the volatile compounds of meat products, so as to obtain the characteristic spectra, after entering the fingerprint data of different batches of meat products, establish the corresponding models of meat products, so as to achieve the purpose of optimizing the design of meat products.