| 基于R-型聚类分析的金华火腿主导风味的识别 |
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| 引用本文： | 刘成林,郇延军,孙敬,钱灵燕.基于R-型聚类分析的金华火腿主导风味的识别[J].肉类研究,2008(11). |
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| 作者姓名： | 刘成林 郇延军 孙敬 钱灵燕 |
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| 作者单位： | 江南大学,食品学院,农产品加工与贮藏重点实验室,江苏,无锡,214122 |
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| 基金项目： | 国家自然科学基金，国家科技支撑计划 |
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| 摘 要： | 为了弄清金华火腿的主导风味成分,随机取5条不同等级金华火腿的股二头肌为样品,利用固相微萃取(SPME)和气质联用(GC/MS)系统进行风味成分研究。结果发现,四级火腿中共检测到116种成分,在1-4级火腿中分别检出84,84,83和92种成分。经过设定类群数目进行R-型聚类分析,最终得到13种主导风味成分,分别为:丁酸、已醛、丁酸乙酯、乙酸、戊醛、2-甲基丁醛、3-甲基丁醛、丙酮、3-甲基丁酸、2,3-丁二醇、2-甲基丙酸、苯酚和丙酸。
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| 关 键 词： | 金华火腿 风味 聚类分析 树状图 |
Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method |
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| LIU Chenglin,HUAN Yanjun,SUN Jing,QIAN Lingyan.Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method[J].Meat Research,2008(11). |
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| Authors: | LIU Chenglin HUAN Yanjun SUN Jing QIAN Lingyan |
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| Affiliation: | LIU Chenglin; HUAN Yanjun; SUN Jing; QIAN Lingyan (The State Key Laboratory of Storage and processing of agricultural products; School of Food Science and Technology; Jiangnan University; Wuxi 214122; China); |
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| Abstract: | In order to analyze Jinhua ham dominant flavor compositions, flavor studying of different grades Jinhua ham was carried out under a SPME (solid phase microextraction)-GC/MS system, with biceps femoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, 84 flavors were detected in grade 1 Jinhua ham, and 84 in grade 2, 83 in grade 3, 92 in grade 4, respectively. We got 13 flavor components using R-cluster analysis ... |
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| Keywords: | Jinhua ham flavor cluster analysis tree-map |
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