基于GC-IMS分析泡椒味万州烤鱼堂食过程的“三层次”风味变化

Analysis of “three-levels” flavor changes during dine-in of pickledpepper flavor Wanzhou grilled fish based on GC-IMS

为分析泡椒味万州烤鱼堂食过程中风味的变化,采用气相色谱-离子迁移谱(GC-IMS)技术结合偏最小二乘判别分析(PLS-DA)探究其堂食过程中3个阶段的整体风味差异性及关键的风味标志物。结果显示:在3个阶段中共筛选出65种差异性风味成分,基于这些成分的PLS-DA模型能够有效区分各阶段的风味,呈现“三层次”风味分明的特点;变量投影重要性分析表明,乙酸异戊酯、乙酸芳樟酯、香茅醛(D)、2-乙基-5-甲基吡嗪、丁酸丁酯、己醇、2,6-二甲基吡啶、2-丁醇、1-辛烯-3-醇、2-庚醇、丁酸异丁酯、乙酸乙酯、2-甲基-2-戊烯醛、3-蒈烯、2,5-二甲基吡嗪共15种风味成分是区分泡椒味万州烤鱼堂食过程中“三层次”风味的潜在风味标志物。该研究深入挖掘万州烤鱼风味特征,为提升万州烤鱼品牌价值和制定万州烤鱼风味标准提供了有力的支持。

In order to analyze the flavor changes during dine-in of pickled pepper flavor Wanzhou grilled fish,gas chromatography-ion mobility spectrometry(GC-IMS)combined with partial least squares discriminant analysis(PLS-DA)was used to analyze the overall flavor differences and the flavor markers at three stages.The result showed that 65 differential flavor components were screened in three stages,PLS-DA based on these differential flavor components could effectively distinguish the flavors of each stage,showing the characteristics of“three levels”.According to variable importance for the projection(VIP)values,15 flavor components,including isoamyl acetate,linalyl acetate,citronellal(D),2-ethyl-5-methylpyrazine,butyl butyrate,hexanol,2,6-dimethylpyridine,2-butanol,1-octene-3-ol,2-heptanol,isobutyl butyrate,ethyl acetate,2-methyl-2-pentenal,3-carene and 2,5-dimethylpyrazine,were the potential characteristic markers to distinguish the“three levels”flavor.The study deeply explored the characteristics of Wanzhou grilled fish,and provided strong support for improving the brand value of Wanzhou grilled fish and formulating the flavor standard of Wanzhou grilled fish.