感官评定结合主成分分析和马氏距离的分析方法比较不同鸡种鸡肉挥发性物质

Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species

为促进我国黄羽鸡产业发展,优选适应当今市场的黄羽鸡品种,本次研究选择了四个具有代表性的地方黄羽鸡种(狼山鸡、崇仁鸡、鹿苑鸡和文昌鸡),并对其胸部、腿部肌肉中的挥发性风味物质成分进行了测定比较。首先通过顶空萃取和GC-MS联用对主要气体成分进行提取,再通过PCA提取数据主成分,随后进行马氏距离分析,最后结合感官评定的结果分析鸡种间的差异。本次研究提取的气体成分共29种,其中醇类、醛类、酮类为主要的气味成分,通过PCA在多指标体系中提取到2个主成分,累计贡献率85%,结合马氏距离和感官评定的评测,结果表明:4个不同鸡种之间的气体含量组成存在显著差异(P<0.05),鹿苑鸡在醛类、醇类和酮类的主要挥发性物质方面马氏距离数值最低,即其气味状态最佳,并且鹿苑鸡在脂肪味、青草味和烟苦味方面同样占据明显优势,可说明鹿苑鸡在此次比较的四个鸡种中气味状态最好。

To promote the development of yellow feather chicken industry in our country and optimize the better yellow feather chicken species for today's market,in this study four representative local yellow feather chicken species(Langshan chicken,Chongren chicken,Luyuan chicken and Wenchang chicken)were selected and the components of volatile flavor substances in their chest and leg muscles were measured.Firstly,the main gas components were extracted by headspace extraction and GC-MS,and then the principal components were extracted by PCA,followed by Markov distance analysis,and finally,the differences among chicken species were analyzed based on the results of sensory evaluation.In this study,a total of 29 gas components were extracted,among which alcohols,aldehydes and ketones were the main odor components.Two principal components were extracted from the multi-index system through PCA,and the cumulative contribution rate was 85%.The evaluation results combined with Mahalanobis distance and sensory assessment showed that:Four gas content between different breeds of significant differences(P<0.05),the Luyuan chicken kept the lowest number in the aspects of aldehydes,alcohols and ketones,which meaned it had the best smell,and Luyuan chicken also occupied obvious advantagein the fat,green grass and smoke small.It could be concluded that the smell state of Luyuan chicken was the best among the four chicken species.