顶空-气相色谱-离子迁移谱结合多元统计学解析 烤鸭坯冻融次数对烤鸭中香气物质的影响规律. (Chinese)

Shipin Kexue/ Food Science; 2025, Vol. 46 Issue 6, p183-191, 9p

DUCKS as food, MULTIVARIATE analysis, FREEZE-thaw cycles, ELECTRONIC noses, MEAT texture, FOOD aroma

To definite the effect of varying freeze-thaw cycles on the aroma characteristics of roast duck, its volatile compounds were analyzed by sensory evaluation, electronic nose, and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate statistical analysis. The results showed that roast duck prepared from duck carcasses that underwent more than two freeze-thaw cycles exhibited significant differences in aroma profiles, characterized by loose meat texture, faint aroma, and uneven skin color distribution. A total of 19 aldehydes, 4 alcohols, 6 ketones, 1 ester, 1 furan, and 9 unidentified species were detected by HS-GC-IMS, with the most abundant ones being aldehydes, followed by alcohols, ketones, and esters. With increasing number of freeze-thaw cycles, the relative contents of volatile compounds, such as aldehydes and ketones, decreased, while the relative content of alcohols increased in roast duck. Five key odor markers, nonanal, octanal, heptanal, 2-methylbutanal, and (E)-2-pentenal were selected using orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity values (ROAV). There was a correlation between the five key odor markers and the number of freeze-thaw cycles for raw duck carcasses. This study provides a theoretical basis for retaining and rapidly identifying volatile compounds in roast duck produced from repeatedly frozen-thawed carcasses. [ABSTRACT FROM AUTHOR]

为明确烤鸭坯冻融次数对烤鸭香气特征的影响, 采用感官评价、电子鼻、顶空-气相色谱-离子迁移谱 (headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS) 结合多元统计学分析烤鸭中挥发性风味物 质。结果表明: 当烤鸭坯冻融超过2 次时, 烤鸭香气特征变化显著, 烤鸭肉质松散、气味寡淡且表皮色泽分布不 均。HS-GC-IMS共鉴定出醛类19 种、醇类4 种、酮类6 种、酯类1 种、呋喃类1 种和未识别9 种, 其中相对含量最 高的是醛类, 其次是醇类、酮类、酯类。随着烤鸭坯冻融次数的增加, 烤鸭中醛类和酮类等特征香气物质相对含 量减少, 醇类相对含量升高。利用正交偏最小二乘判别分析和相对气味活性值共筛选出5 种关键气味标志物, 即壬 醛、辛醛、庚醛、2-甲基丁醛和(E)-2-戊烯醛。相关性分析结果进-步揭示了烤鸭关键气味标志物与烤鸭坯冻融次 数的关联性。研究结果为烤鸭坯反复冻融下烤鸭特征香气物质的保持和快速鉴别提供了依据。 [ABSTRACT FROM AUTHOR]

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