基于气相色谱-质谱技术与多元统计方法分析大河乌猪火腿自然发酵过程中风味特征

为揭示大河乌猪火腿自然发酵过程中特征风味物质的变化，采用固相微萃取-气相色谱-质谱技术并结合多元统计分析方法对大河乌猪火腿挥发性风味物质进行分析。结果表明：发酵过程中共鉴定出135 种挥发性风味物质，其中醛类21 种、醇类26 种、烃类30 种、酮类14 种、酯类8 种、酸类11 种、芳香族化合物7 种、其他18 种；基于变量重要性投影值大于1的原则，筛选出54 种大河乌猪火腿的关键挥发性风味物质；此外，结合偏最小二乘-判别分析载荷图得出，庚醇、2,4-二甲基环己醇、正己醇、庚醛是发酵90 d大河乌猪火腿的特征物质，乙酸、丁醇、丁酸、3-羟基-2-丁酮是发酵150 d的特征物质，愈创木酚、2-甲氧基-4-甲基苯酚、4-甲基-2-己酮、2-甲基环戊酮是发酵210 d的特征物质，丙烯酸-2-乙基己酯、八甲基环四硅氧烷、1,1,3,3-四乙氧基丙烷、十六烷基环八硅氧烷是发酵270 d的特征物质，戊醛、异辛硫醇、正十六烷是发酵450 d的特征物质，乙酰胺基丙二酸二乙酯、2,6-二甲基吡嗪、4-氨基-6-氟-2-甲基喹啉、苯乙醛是发酵630 d的特征物质。

Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis

In order to reveal the change of flavor characteristic substances during the natural fermentation of Dahe black pig ham, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with multivariate statistical analysis was used to analyze its volatile flavor compounds. The results showed that a total of 135 volatile flavor substances were identified during the fermentation process, including 21 aldehydes, 26 alcohols, 30 hydrocarbons, 14 ketones, 8 esters, 11 acids, 7 aromatic compounds, and 18 other compound. Based on the variable importance in projection (VIP) values greater than 1, 54 key volatile flavor compounds were screened out. In addition, the partial least squares-discriminant analysis (PLS-DA) loading plot demonstrated that heptanol, 2,4-dimethylcyclohexanol, n-hexanol and heptanal were the characteristic flavor substances at day 90 of fermentation; acetic acid, butanol, butyric acid and 3-hydroxy-2-butanone were the characteristic substances at day 150; guaiacol, 2-methoxy-4-methylphenol, 4-methyl-2-hexanone and 2-methylcyclopentanone were the characteristic flavor substances at day 210; 2-ethylhexyl acrylate, octamethylcyclotetrasiloxane, 1,1,3,3-tetraethoxypropane, and hexadecylcyclooctasiloxane were the characteristic flavor substances at day 270; valeraldehyde, isooctyl mercaptan and n-hexadecane were the characteristic flavor substances at day 450; diethyl acetamidomalonate, 2,6-dimethylpyrazine, 4-amino-6-fluoro-2-methylquinoline and phenylacetaldehyde were the characteristic flavor substances at day 630.