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Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
Li, Cong; Al-Dalali, Sam; Wang, Zhouping; Xu, Baocai; Zhou, Hui.
Afiliación
  • Li C; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009,
  • Al-Dalali S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
  • Wang Z; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Xu B; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
  • Zhou H; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; Anhui Province Key Laboratory of Agricultural Products Processing, Hefei
Food Chem ; 386: 132728, 2022 Aug 30.
Article en En | MEDLINE | ID: mdl-35509168
To clarify the characteristic aroma substances of water-boiled salted duck (WSD), headspace-gas chromatography-mass spectrometry-olfactometry (HS-GC-MS-O), gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) were used to analyze the volatile flavor profile of three types of WSD (containing four samples). Thirty-one and fifty volatile flavor components were identified by GC-MS and GC-IMS, including aldehydes, alcohols, esters, ketones, hydrocarbons, and others. The characteristic aroma compounds of WSD, including pentanal, hexanal, heptanal, octanal, nonanal, (E)-2-octenal, benzaldehyde, (E)-2-nonenal, decanal, 1-octen-3-ol, 1-octanol, 1-pentanol, ethyl acetate, d-limonene, and 2-pentylfuran, were confirmed by GC-O, odor activity values (OAVs), and aroma-recombination and omission experiments. The aroma description of these aroma-active compounds can be divided into 6 categories, namely, "fruity", "mushroom", "fat", "sweet", "faint scent" and "potato, scorch" aromas. The difference between samples was mainly caused by the differential volatile compounds, followed by the identification method.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles / Odorantes Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles / Odorantes Tipo de estudio: Prognostic_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido