本文選題：燉煮豬肉 + 蔥姜蒜復(fù)合物　； 參考：《中國食品學(xué)報》2017年04期

【摘要】：應(yīng)用電子鼻和氣相色譜-質(zhì)譜技術(shù)(GC-MS)研究生姜、大蒜、洋蔥混合物(Onion-ginger-garlic,OGG)對燉煮豬肉品質(zhì)的影響。結(jié)果表明添加OGG能提高燉煮豬肉的感官品質(zhì),當(dāng)OGG添加量為5%時燉煮豬肉的感官評分最高。采用主成分(PCA)和線性判別兩種分析方法對電子鼻數(shù)據(jù)進行分析,結(jié)果顯示:OGG對燉煮豬肉風(fēng)味有顯著影響,且LDA比PCA的區(qū)分度更清晰(P0.05)。GC-MS分析表明,OGG對燉煮豬肉風(fēng)味物質(zhì)組成及比例有顯著影響�？瞻捉M樣品風(fēng)味物質(zhì)中共鑒定出40種組分,其中醇類風(fēng)味物質(zhì)(乙醇20%)比例大于35%。從添加5%OGG的樣品組風(fēng)味物質(zhì)中共鑒定出49種組分,其中酮類風(fēng)味物質(zhì)(環(huán)己酮20%)比例大于30%。采用相對氣味活性值(ROAV)從對照組中共鑒定出12種主體風(fēng)味成分(ROAV≥1),從5%OGG組中鑒定到11種主體成分,包括醇類、醛類、烯類。此外,研究還發(fā)現(xiàn)2-庚烯醛對兩組樣品總體風(fēng)味也有重要貢獻(0.1≤ROAV1)。
[Abstract]:The effects of the mixture of ginger, garlic and onion on the quality of stew pork were studied by electronic nose and gas chromatography-mass spectrometry (GC-MS). The results showed that the sensory quality of stew pork could be improved by adding OGG, and the sensory score of stew pork was the highest when the amount of OGG was 5. The electronic nose data were analyzed by principal component analysis (PCA) and linear discriminant analysis (LDA). The results showed that: OGG had a significant effect on the flavor of stew pork. The analysis of LDA was more distinct than that of PCA. GC-MS analysis showed that OGG had a significant effect on the composition and proportion of flavor substances in stew pork. A total of 40 components were identified in blank samples, of which the ratio of alcohol flavor substances (ethanol 20) was greater than 35%. A total of 49 components were identified from the flavor substances of the sample group supplemented with 5%OGG, in which the proportion of ketone flavor substances (cyclohexanone 20) was more than 30%. The relative odor activity value (ROAV) was used to identify 12 main flavor components, including alcohols, aldehydes and alkenes, from the control group. In addition, it was found that 2-heptenal also contributed 0.1 鈮，

本文編號：1857558