不同干燥条件下猪肉脯风味指纹图谱的研究

目的 基于风味指纹图谱研究不同干燥条件下猪肉脯中挥发性有机物(volatile organic compounds,VOCs)类风味成分的变化.方法 采用单因素分析方法并借助气相-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)对不同干燥温度与时间下...

Study on flavor fingerprint of dried pork slices under different drying conditions

Objective In this paper, volatile organic compounds (VOCs) in different drying conditions of dried pork slices were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the parameters of drying temperature and time were predicted respectively based on flavor fingerprints. Methods Single factor analysis methods and GC-IMS technology were applied to detect and analyze the changes in VOCs in dried pork slices under different drying temperatures and times. Principal component analysis was performed on the selected characteristic region signals from the GC-IMS map, and the drying temperature and time were predicted by the partial least squares regression algorithm. Results The results showed that the main VOCs present in the drying process of dried pork slices were alcohols, aldehydes, ketones, acids, heterocyclic compounds and sulfur compounds. The drying process parameters of dried pork slices could be accurately predicted based on GC-IMS flavor fingerprints. Conclusion the study provided a new analysis technology for the research on the effect of drying processing technology on the flavor of preserved meat, and also provides a theoretical basis for the quality identification of meat products.