基于氣相色譜-離子遷移譜和電子鼻結(jié)合化學(xué)計(jì)量學(xué)分析不同油炸時(shí)間雞米花揮發(fā)性風(fēng)味特征
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Abstract： The volatile flavor compounds of popcorn chicken were identified using headspace-gas chromatography-ion mobility spectrometry （HS-GC-IMS）.The overallodor characteristics of popcorn chickensamples with different frying times （2，2.5，3，3.5，and 4min at 180°C were distinguished using an electronic nose （E-nose），and the characteristic substances were analyzed using chemometrics.The results showed that a totalof74 volatile flavor compounds were identified.As thefryingtime increased，thecontentsofaldehydes，olefins，andheterocycliccompounds graduallincreased. E-nose data couldefectively distinguish the overallodor profiles ofpopcorn chicken samples with diferent frying times and there were differences in E-nose sensor response for them.Based on relative odor activity values （ROAVs），14 key volatileflavorompoundsereidntified，monghich2-imethyyraine，ptanal，propanal，and-thbtaal hadhighercontributionrates foreachsample.Partialeastsquares discriminantanalysis （PLS-DA）identifiedsix important markers， namely hexandehyde， pentanal， propanal，2-pentanone， （E） -2-hexenal，and pyrazine，ascharacteristic volatile flavor compounds in popcorn chicken samples with different frying times.
Keywords： popcorn chicken; frying; gas chromatography-ion mobilityspectrometry;relative odor activityvalues;partial
leastsquares discriminantanalysis
DOI：10.7506/rlyj1001-8123-20241110-300
中圖分類(lèi)號(hào)：TS251.5 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）06-0061-07
引文格式：
魏紫陽(yáng)，黑生花，魏兆軍，等.基于氣相色譜-離子遷移譜和電子鼻結(jié)合化學(xué)計(jì)量學(xué)分析不同油炸時(shí)間雞米花揮發(fā)性風(fēng)味特征[J].肉類(lèi)研究，2025，39（6）： 61-67.DOI：10.7506/rlyj1001-8123-2024110-300.htp：//www.rlyj.net.cn
WEI Ziyang，HEIShenghuaWEIZhaojun，etalAnalysisofvolatileflavorcharacteristicsofpopcomchickenwithiferentfing timesusinggaschromatography-ionmobilityspectrometryandelectronic nosecombined withchemometrics[J].MeatResearch， 2025，39（6）：61-67.（inChinese withEnglishabstract）DO：10.7506/lyj0-8123-202410300.htp：//wwwlyj.et.cn
雞肉是一種高蛋白、低脂肪且易于被人體消化吸收的理想肉制品[1-3]。（剩余13276字）