基于GC-MS结合化学计量法分析固始鹅块不同加工阶段的风味变化机制

The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics

为探究河南信阳固始鹅块在加工过程中的风味变化,采用气相色谱-质谱(GC-MS)对4个不同加工阶段的固始鹅块样品进行挥发性成分分析,并结合化学计量学的方法进行比较研究。结果表明,GC-MS共鉴定出24种挥发性化合物,可分为醛类、酮类、酯类、硫醚类、醇类与其它,其中炖煮后和灭菌后的醇类挥发性风味物质占比高达83.38%、83.39%,乙醇、乙醛的占比较高,酮类挥发性风味物质随着加工阶段的推进不断增加,赋予鹅块果香、清香、奶油香气。多元统计学分析表明不同样品的特征性风味成分存在统计学差异。通过相对气味活度值(ROAV)法确定关键挥发性风味物质分别有7、5、4、4种,其中醛类为4个加工阶段的关键挥发性风味成分,对不同加工阶段的固始鹅块风味起到积极的贡献作用。基于GC-MS结果建立正交偏最小二乘判别分析模型、主成分分析以及聚类分析均表明炖煮后和灭菌后的样品风味较接近,说明灭菌后对固始鹅块产品的风味产生较大的影响。该研究对提高固始鹅块的精深加工水平及规模化生产,提升信阳菜附加值具有参考价值。

To explore the flavor changes of Gushi goose nuggets of Henan,Xinyang during processing,GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages,and a comparative study was conducted by combining chemometrics methods.The results showed that a total of 24 volatile compounds were identified by GC-MS,which could be divided into aldehydes,ketones,esters,thioethers,alcohols and others.Among them,the proportion of alcohol volatile flavor substances reached 83.38% and 83.39% after stewing and sterilization,respectively,with high proportions of ethanol and acetaldehyde.The proportion of ketone volatile flavor substances increased gradually with the progression of processing stages,imparting fruity,fresh,and buttery aromas to the goose cubes.Multivariate statistical analysis showed that there were statistical differences in the characteristic flavor components of different samples.The ROAV method determined 7,5,4,and 4 key volatile flavor substances for each sample,respectively,among which aldehydes were the key volatile flavor components for all four processing stages,positively contributing to the flavor of Gushi goose cubes at different processing stages.Based on the results of GC-MS,the orthogonal partial least squares discriminant analysis model,principal component analysis and cluster analysis showed that the flavor of the samples after stewing and sterilization was close,indicating that the sterilization had a great influence on the flavor of Gushi goose products.This study is of great significance to improve the deep processing level and large-scale production of Xinyang Gushi goose blocks,as well as enhance the added value of Xinyang dishes.