气相色谱-质谱联用和电子鼻用于鉴别鸡精调味品香气成分

以新鲜鸡精、久置鸡精和哈败鸡精为研究对象,采用顶空固相微萃取-气相色谱-质谱联用技术分析其挥发性风味成分,并利用感官评价和电子鼻技术对鸡精样品的风味属性进行评定,并采用主成分分析法和聚类分析法研究电子鼻对鸡精的区分能力,采用偏最小二乘法建立挥发性风味成分与嗅闻感官属性之间的相关性。结果表明,鸡精调味品共检测出53种挥发性风味成分,主要包括烯类3种、醇类6种、酮类4种、醛类12种、酯类6种、芳香族化合物3种、含硫化合物13种、杂环化合物4种和其他化合物2种;人工感官评价和电子鼻结果一致,认为新鲜鸡精与久置鸡精的风味更为接近,与挥发性风味物质含量结果相吻合;偏最小二乘法结果表明,有30种挥发性风味成分与嗅闻感官属性具有较好的相关性。研究结果表明气相色谱-质谱、电子鼻结合化学计量学方法可以综合评价鸡精调味品的嗅觉风味。

Identification of Flavor Components of Chicken Bouillon Flavor Components by Gas Chromatography-Mass Spectrometry and Electronic Nose

The volatile components of fresh chicken bouillon, out-of-date chicken bouillon and rancid chicken bouillon were extracted by headspace solid-phase micro-extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation and an electronic nose were used to evaluate the flavor attributes of chicken bouillons. The ability of the electronic nose to differentiate chicken bouillons was evaluated by principal component analysis (PCA) and cluster analysis (CA). The correlation between flavor components and electronic nose was established by partial least squares (PLS). The results showed that a total of 53 flavor compounds were identified in chicken bouillons, including 3 alkenes, 6 alcohols, 4 ketones, 12 aldehydes, 6 esters, 3 aromatic compounds, 13 sulfides, 4 heterocyclic compounds and 2 other compounds. The results of sensory evaluation agreed with the electronic nose results. The flavor of fresh chicken bouillon was regarded to be more similar to that of out-of-date chicken bouillon, and they were also similar in terms of volatile composition. PLS showed that 30 flavor components exhibited good correlation with the electronic nose sensors. These findings indicated that combination of GC-MS and electronic nose with chemometrics could evaluate the olfactory flavor of chicken bouillons.