Study on formation law of volatile flavor compounds in bacon using electronic nose and GC-MS
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摘要: 为研究腊肉加工过程中整体风味的变化,用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）对川味传统烟熏腊肉不同加工阶段样品中的挥发性风味物质进行了鉴定,并应用电子鼻和偏最小二乘回归（PLS）分析比较各加工阶段样品的整体风味。结果表明,在川味腊肉加工的6个阶段,共鉴定出挥发性风味成分183种,包括醛、酮、酯、醇、酸、酚、醚和杂环类等;随着加工的不断进行,挥发性风味物质的种类不断增加,从原料中的75种增加到成品中的116种,其峰面积也增加了近4倍;PLS分析和电子鼻可以很好地区分6个不同加工阶段的样品。因此川味腊肉加工过程中,无论是整体风味还是挥发性物质的种类和含量都会发生显著变化,其风味是在加工中逐渐形成的。Abstract: To investigate the changes in whole flavor of bacon during processing, the volatile flavor compounds in samples of Sichuan traditional smoked-and-cured bacon from each processing stage were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) , then whole flavor of these different samples was compared by Partial Least Squares (PLS) regression analysis and electronic nose (eNose) . The results showed that a total of 183 volatile compounds were identified by GC-MS in the headspace of at least one processing stage sample, which could be grouped into classes of aldehydes, alkanes, ketones, heterocyclic compounds, alcohols, phenols, esters, etc. As the process continued, the kinds of flavor compounds increased from 75 in the green bacon to 116 in the final products, and the total peak area increased by about 4 times over the whole processing. The eNose and PLS analysis could distinguish the samples of different processing stages well. So both the whole flavor and the kinds or content of volatile flavor compounds in the samples of Sichuan traditional smoke-cured bacon changed significantly during processing, its flavor was formed gradually.
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Keywords:
- bacon /
- volatile flavor compound /
- SPME /
- GC-MS /
- electronic nose
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