期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 52, 期 1, 页码 275-281出版社
WILEY
DOI: 10.1111/ijfs.13279
关键词
Headspace solid-phase microextraction; matrix pH; principal components analysis (PCA); soft-shelled turtle; volatile compounds
资金
- National Key Technologies R & D Program of China [2012BAD29B06]
- Hangzhou Agricultural Scientific Research Projects [20140432B46]
Although farming and consuming of soft-shelled turtle has been practised for centuries, the aroma-impact compounds in the meat have not been determined. Furthermore, matrix pH, usually changing during processing and storage stage, was rarely investigated for the influence on volatile profiles. To these aims, soft-shelled turtle meat was subjected to different pH conditions and the potential volatile compounds were analysed under different extraction conditions by headspace solid-phase microextraction (HS-SPME). A total of forty-three volatiles were identified; in which, nonanal, (E, E)-2, 4-heptadienal, octanal, decanal, hexanal, (E)-2-nonenal, heptanal, 1-octen-3-ol and o-xylene were assigned as aroma-impact compounds by high relative odour activity value (ROAV). Overly basic or acidic pH significantly (P < 0.05) facilitated the release of volatiles under moderate extraction conditions. The total volatilisation increased by 30.1% to 298% in pH-shifted samples, while the highest one was found in pH 2 or pH 11. However, the results of principal components analysis (PCA) demonstrated that increased extraction time or temperature hindered the pH enhancement.
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