期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 114, 期 -, 页码 -出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2022.104839
关键词
Beef soup; Aroma compounds; SPME-GC-MS; Aroma recombination -omission experiments; E-nose; Multivariate statistical analysis
资金
- Major Science and Technology Program of Anhui, China [202003b06020023]
- Fundamental Research Funds for the Central Universities of China [JZ2022HGTB0263, JZ2021HGQB0278, PA2020GDSK0101, JZ2021HGQB0277]
- Special fund for Anhui Province Modern Agricultural Industrial Technology System [AHCYJSTX-05-18]
- Anhui Provincial Natural Science Foundation [2008085QC144]
This study identified the characteristic aroma compounds of beef soup and analyzed the differences in their aroma using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). The results provide insights into the flavor profile and aroma compounds of beef soup.
This study aimed to identify the characteristic aroma compounds of beef soup and analyze the differences be-tween their aroma. Seven beef soup samples were analyzed by sensory evaluation combined with gas chroma-tography-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 80 volatile compounds were identified, and seven key aroma compounds in beef soup samples were determined by odor activity value, sensory evaluation, aroma recombination and omission experiments. They were linalool, (E)-3,7-dimethyl-2,6-octadien-1-ol, nonanal, (E)-2-octenal, 3,7-dimethyl-2,6-octadienal, 2-acetylthiazole and estragole. The panelists described the organoleptic characteristics of beef soup as beef meaty, spice, fatty, caramel, and roasted. GC-MS and E-nose combined with principal component analysis showed different aroma profiles among beef soup samples. A total of 30 potential differential markers were screened by partial least squares discriminant analysis. The difference between samples was mainly caused by the type and content of compounds.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据