Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS

被引：0
作者：
Wu Z. [1 ,2 ]
Zhou J. [3 ,4 ]
Liu T. [3 ,4 ]
Jiang L. [1 ,2 ]
Liu Y. [1 ,2 ]
Yin S. [3 ,4 ]
Rong Z. [3 ,4 ]
Chen H. [3 ,4 ]
机构：
[1] College of Food Science and Technology, Hunan Agricultural University, Changsha
[2] Key Laboratory for Food Science and Biotechnology of Hunan Province, Changsha
[3] Jin Zai Food Group Co., Ltd., Yueyang
[4] Hunan Engineering and Technology Research Center of Healthy Snack Food, Yueyang
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 24期
关键词：
gas chromatography-mass spectrometry; marinade; odour active value; principal component analysis; ranking test;
D O I：
10.13386/j.issn1002-0306.2023020213
中图分类号：
学科分类号：
摘要：
This study aims to investigate the effect of different brining conditions on the aroma of the marinade, gas chromatography-mass spectrometry was used to determine the volatile composition of the marinade samples with different brining times in atmospheric pressure (0525-1 and 0525-4) and micro-pressure (0525-H), combining with sensory ranking test and Principal Component Analysis was used to further analyze the differences in the aroma of the three marinades. The results showed that a total of 43 volatile compounds were detected by GC-MS, including alcohols, phenols, ketones, alkenes, esters, ethers, acids and other compounds. More volatile compounds were founded in the marinade solutions under atmospheric pressure than under micro-pressure conditions, but the total content of marinade solutions under atmospheric pressure was lower than the under micro-pressure conditions. For the OAV, a total of 15 substances that contributed to the aroma of the marinade, of which the aroma of the marinade under atmospheric conditions were richness, while the aroma of the marinade under micro-pressure conditions was stronger. The results of ranking the aroma intensity of the samples were 0525-H>0525-1>0525-4 with significant difference (P<0.05). The clustering of OAV results indicated that the aromas of the two samples which in the atmospheric pressure group were closer, and PCA also suggested significant differences in aroma between 0525-4 and 0525-H, while 0525-1 and 0525-H had high similarity. In conclusion, the changes of brine condition showed a significant impact on the aroma of the marinade, and the micro-pressure conditions could promote the release of aroma compounds in the marinade. The above results could provide a theoretical foundation for the optimization of the re-brining process of brine products. © The Author(s) 2023.
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页码：311 / 318
页数：7
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