| ROAV法结合多元统计分析比较不同工艺下烧鸡风味 |
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| 引用本文： | 邵俊锋,孙加刚,戴阳军.ROAV法结合多元统计分析比较不同工艺下烧鸡风味[J].中国调味品,2022(1). |
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| 作者姓名： | 邵俊锋 孙加刚 戴阳军 |
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| 作者单位： | 扬州大学旅游烹饪学院;常熟理工学院生物与食品工程学院 |
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| 摘 要： | 采用顶空固相微萃取-气相色谱-质谱联用法鉴定新制作工艺烧鸡中的挥发性风味物质并结合相对气味活度值(relative odor activity value,ROAV)筛选出46种挥发性风味物质,包括醛类、酮类、醇类、芳香烃类等。利用主成分分析对风味物质进行分析,不同烧鸡的风味得到了较好区分,新工艺中经过烘烤步骤的烧鸡整体上挥发性风味更加丰富。
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| 关 键 词： | 烧鸡 ROAV 主成分分析 |
Comparison of the Flavor of Roasted Chicken Under Different Techniques by ROAV Method Combined with Multivariate Statistical Analysis |
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| SHAO Jun-feng,SUN Jia-gang,DAI Yang-jun.Comparison of the Flavor of Roasted Chicken Under Different Techniques by ROAV Method Combined with Multivariate Statistical Analysis[J].China Condiment,2022(1). |
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| Authors: | SHAO Jun-feng SUN Jia-gang DAI Yang-jun |
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| Affiliation: | (School of Tourism and Cooking,Yangzhou University,Yangzhou 225127,China;School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China) |
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| Abstract: | |
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| Keywords: | roasted chicken ROAV principal component analysis |
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