不同材料熏制鸡腿肉挥发性物质GC- IMS指纹图谱分析

Volatile Compounds Analysis in Chicken Thigh Smoked with Different Materials by GC- IMS Fingerprint

为阐明不同熏制材料对烟熏肉制品风味特性的影响,采用气相离子迁移谱技术检测白砂糖、红茶和苹果木熏制的鸡腿肉的风味物质,根据挥发性组分的特征风味指纹图谱并结合主成分分析方法探究不同样品间的差异。结果表明:从熏制鸡腿肉中共检测鉴定出46种挥发性物质,包括一些物质的二聚体。主要有醇类、酯类、酮类、醛类、呋喃类、酸类、酚类及杂环类,其中戊醛、庚醛、糠醇、壬醛、辛醛、糠醛、乙酸乙酯等为糖熏鸡腿肉的主要特征风味物质,甲基丙醛为茶熏鸡腿肉的主要特征风味物质,丙酮、3-甲基丁醛、2-甲氧基苯酚和2-乙酰呋喃等为木熏鸡腿肉的主要特征风味物质。指纹图谱信息和主成分分析结果表明,不同材料熏制的鸡腿肉样品的特征风味物质既有差异,又相互联系。GC-IMS技术对构建不同材料熏制肉制品的风味指纹图谱具有较好的应用价值。

In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography-ion mobility spectroscopy(GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white sugar, black tea and applewood. The diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis. The results in this paper showed that 46 volatile compounds were identified including some dimers of flavor compounds. These volatile compounds mainly consisted of alcohols, esters, ketones, aldehydes, furans, acid, phenol and heterocycle. Among them, pentanal, heptanal, furfuryl alcohol, nonanal, octanal, furfural, ethyl acetate were the main characteristic flavor compounds of white sugar smoked chicken thigh. Methylpropanal was the most important flavor compound of black tea smoked chicken thigh. Acetone, 3-methylbutanal, 2-methoxyphenol and 2-acetylfuran were determined as the key flavor compounds of apple wood smoked chicken thigh. The results of fingerprint information and principal component analysis showed that the characteristic flavor compounds of chicken thighs smoked with different materials were both different and related to each other. GC-IMS technology had effective application value in the construction of flavor fingerprint of different materials smoked meat products.