脂肪酸组成及其与公猪膻味的化学和感官分析的关联。
Fatty acid composition and its association with chemical and sensory analysis of boar taint.
作者信息
Liu Xiaoye, Mörlein Johanna, Wigger Ruth, Zhou Guanghong, Mörlein Daniel
机构信息
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; University of Goettingen, Department of Animal Sciences, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany.
University of Goettingen, Department of Animal Sciences, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany.
出版信息
Food Chem. 2017 Sep 15;231:301-308. doi: 10.1016/j.foodchem.2017.03.112. Epub 2017 Mar 22.
A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Therefore, back fat samples (n=143) were selected according to their sensory evaluation by a 10-person sensory panel, and the chemical analysis (stable isotope dilution analysis with headspace solid-phase microextraction and gas chromatography-mass spectrometry) of androstenone and skatole. Subsequently a quantification of fatty acids using gas chromatography-flame ionization detection was conducted. The correlation analyses revealed that several fatty acids are significantly correlated with androstenone, skatole, and the sensory rating. However, multivariate analyses (principal component analysis) revealed no explanation of the fatty acid composition with respect to the (dis-)agreement between sensory and chemical analysis.
许多研究发现，雄烯酮和粪臭素的化学分析结果与人类对公猪异味的感知之间存在一定程度的差异。在此，我们分析脂肪酸组成是否能够解释公猪异味化合物感官评价与化学分析之间的这种不一致性。因此，根据由10人组成的感官评价小组的感官评价结果，选取了背膘样本（n = 143），并对雄烯酮和粪臭素进行化学分析（顶空固相微萃取结合气相色谱 - 质谱联用的稳定同位素稀释分析）。随后，使用气相色谱 - 火焰离子化检测对脂肪酸进行定量分析。相关性分析表明，几种脂肪酸与雄烯酮、粪臭素以及感官评分显著相关。然而，多变量分析（主成分分析）显示，脂肪酸组成无法解释感官分析与化学分析之间的（不）一致性。
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