• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

相似文献

1
Analysis of volatile compounds in pork from four different pig breeds using headspace solid-phase micro-extraction/gas chromatography-mass spectrometry.采用顶空固相微萃取/气相色谱-质谱联用技术分析四个不同猪品种猪肉中的挥发性化合物。
Food Sci Nutr. 2019 Mar 27;7(4):1261-1273. doi: 10.1002/fsn3.955. eCollection 2019 Apr.
2
Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.
Biosci Biotechnol Biochem. 2014;78(11):1910-6. doi: 10.1080/09168451.2014.936348. Epub 2014 Jul 23.
3
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis.采用挥发性成分分析和化学计量学分析对藏猪、三门峡猪和杜洛克猪×（兰德瑞斯猪×约克夏猪）的肉进行特征分析和鉴别。
Food Res Int. 2020 Apr;130:108910. doi: 10.1016/j.foodres.2019.108910. Epub 2019 Dec 17.
4
Volatile flavor constituents in the pork broth of black-pig.黑猪肉汤中的挥发性风味成分
Food Chem. 2017 Jul 1;226:51-60. doi: 10.1016/j.foodchem.2017.01.011. Epub 2017 Jan 4.
5
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis.通过挥发性成分分析和多变量分析对中国本土猪种中猪肉风味化合物及其前体进行表征与鉴定。
Food Chem. 2022 Aug 15;385:132543. doi: 10.1016/j.foodchem.2022.132543. Epub 2022 Feb 24.
6
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC-MS combined with OPLS-DA.采用 HS-SPME-GC-MS 结合 OPLS-DA 技术鉴定和选择源于脂质氧化的挥发性化合物作为冷冻白肉和红肉品质恶化的指标。
Food Chem. 2025 Jan 15;463(Pt 1):141112. doi: 10.1016/j.foodchem.2024.141112. Epub 2024 Sep 3.
7
Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.顶空固相微萃取-气相色谱-质谱联用技术测定宁乡猪肉中挥发性风味化合物的条件优化
Foods. 2023 Jan 8;12(2):297. doi: 10.3390/foods12020297.
8
A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis.一种基于顶空固相微萃取-气相色谱/质谱联用及多元数据分析的挥发组学方法，用于离线鉴别和掺假的牛肉和猪肉。
Meat Sci. 2019 May;151:43-53. doi: 10.1016/j.meatsci.2019.01.003. Epub 2019 Jan 21.
9
Screening of volatile decay markers of minced pork by headspace-solid phase microextraction-gas chromatography-mass spectrometry and chemometrics.采用顶空固相微萃取-气质联用技术和化学计量学筛选猪肉糜挥发性衰变标志物。
Food Chem. 2021 Apr 16;342:128341. doi: 10.1016/j.foodchem.2020.128341. Epub 2020 Oct 10.
10
Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.分子感官科学技术研究电子束辐照对三文鱼片挥发性风味化合物的影响
J Food Sci. 2021 Jan;86(1):184-193. doi: 10.1111/1750-3841.15541. Epub 2020 Nov 29.

引用本文的文献

1
Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation.添加味精可通过早期美拉德反应产物的形成降低猪肉汉堡肉饼中脂质的氧化稳定性。
Curr Res Food Sci. 2025 May 20;10:101091. doi: 10.1016/j.crfs.2025.101091. eCollection 2025.
2
Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and -nose combined with -tongue.使用气相色谱-质谱联用仪（GC-MS）、气相色谱-离子迁移谱仪（GC-IMS）以及气相色谱-嗅觉仪结合味觉分析不同脂肪添加量的鸡肉白汤风味特征。
Food Chem X. 2025 Mar 1;26:102335. doi: 10.1016/j.fochx.2025.102335. eCollection 2025 Feb.
3
Effective Strategies for Understanding Meat Flavor: A Review.理解肉类风味的有效策略：综述
Food Sci Anim Resour. 2025 Jan;45(1):165-184. doi: 10.5851/kosfa.2024.e124. Epub 2025 Jan 1.
4
Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives.培养猪肉脂肪组织的化学和感官分析作为肉类替代品的风味增强剂。
Sci Rep. 2024 Jul 31;14(1):17643. doi: 10.1038/s41598-024-68247-4.
5
Volatile Compound Markers in Beef Irradiated with Accelerated Electrons.加速电子辐照牛肉中的挥发性化合物标志物
Molecules. 2024 Feb 21;29(5):940. doi: 10.3390/molecules29050940.
6
Effect of Zinc Amino Acid Complexes on Growth Performance, Tissue Zinc Concentration, and Muscle Development of Broilers.锌氨基酸复合物对肉鸡生长性能、组织锌浓度和肌肉发育的影响。
Biol Trace Elem Res. 2024 Jan;202(1):291-306. doi: 10.1007/s12011-023-03661-9. Epub 2023 Apr 22.
7
Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.顶空固相微萃取-气相色谱-质谱联用技术测定宁乡猪肉中挥发性风味化合物的条件优化
Foods. 2023 Jan 8;12(2):297. doi: 10.3390/foods12020297.
8
Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures.牛肉、大鼠肉、野猪及其混合物制成的肉丸的挥发性化合物、质地和颜色特征
Heliyon. 2022 Oct 5;8(10):e10882. doi: 10.1016/j.heliyon.2022.e10882. eCollection 2022 Oct.
9
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.肉中挥发性和气味化合物的形成与分析综述。
Molecules. 2022 Oct 8;27(19):6703. doi: 10.3390/molecules27196703.
10
Effect of different cooking water on flavor characteristics of mutton soup.不同煮汤用水对羊肉汤风味特征的影响
Food Sci Nutr. 2021 Sep 7;9(11):6047-6059. doi: 10.1002/fsn3.2546. eCollection 2021 Nov.

本文引用的文献

1
Acquisition of Volatile Compounds by Gas Chromatography-Mass Spectrometry (GC-MS).采用气相色谱-质谱联用仪（GC-MS）对挥发性化合物进行测定。
Methods Mol Biol. 2018;1778:225-239. doi: 10.1007/978-1-4939-7819-9_16.
2
Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes.中国消费者在选择猪肉时更喜欢哪些产品特性？对所选猪肉属性的感知质量进行联合分析。
Food Sci Nutr. 2017 Jan 22;5(3):770-775. doi: 10.1002/fsn3.457. eCollection 2017 May.
3
Volatile flavor constituents in the pork broth of black-pig.黑猪肉汤中的挥发性风味成分
Food Chem. 2017 Jul 1;226:51-60. doi: 10.1016/j.foodchem.2017.01.011. Epub 2017 Jan 4.
4
Association analysis between carcass weight and meat quality of Bamei pigs.
Genet Mol Res. 2016 Aug 12;15(3):gmr7493. doi: 10.4238/gmr.15037493.
5
Improving the sustainability of global meat and milk production.提高全球肉类和奶类生产的可持续性。
Proc Nutr Soc. 2017 Feb;76(1):22-27. doi: 10.1017/S0029665116000276. Epub 2016 Jul 15.
6
Integrative analysis of transcriptomics and proteomics of skeletal muscles of the Chinese indigenous Shaziling pig compared with the Yorkshire breed.中国本土沙子岭猪与约克夏猪骨骼肌转录组学和蛋白质组学的综合分析
BMC Genet. 2016 Jun 13;17(1):80. doi: 10.1186/s12863-016-0389-y.
7
Meat flavor precursors and factors influencing flavor precursors--A systematic review.肉味前体物质及影响肉味前体物质的因素——一项系统综述。
Meat Sci. 2015 Dec;110:278-84. doi: 10.1016/j.meatsci.2015.08.002. Epub 2015 Aug 8.
8
Meat from wild boar (Sus scrofa L.): a review.野猪（Sus scrofa L.）肉：综述。
Meat Sci. 2013 Jun;94(2):187-201. doi: 10.1016/j.meatsci.2013.01.012. Epub 2013 Feb 8.
9
Change of volatile compounds in fresh fish meat during ice storage.冰藏过程中鲜鱼肉中挥发性化合物的变化。
J Food Sci. 2011 Nov-Dec;76(9):C1319-25. doi: 10.1111/j.1750-3841.2011.02388.x. Epub 2011 Oct 4.
10
Quality of meat and meat products produced from southern European pig breeds.来自南欧猪品种的肉和肉类产品的质量。
Meat Sci. 2012 Mar;90(3):511-8. doi: 10.1016/j.meatsci.2011.09.019. Epub 2011 Oct 4.

采用顶空固相微萃取/气相色谱-质谱联用技术分析四个不同猪品种猪肉中的挥发性化合物。

Analysis of volatile compounds in pork from four different pig breeds using headspace solid-phase micro-extraction/gas chromatography-mass spectrometry.

作者信息

Chen Guoshun, Su Yingyu, He Lianghong, Wu Hongbin, Shui Shengzhang

机构信息

College of Animal Science and Technology Gansu Agricultural University Anning District, Lanzhou China.

出版信息

Food Sci Nutr. 2019 Mar 27;7(4):1261-1273. doi: 10.1002/fsn3.955. eCollection 2019 Apr.

DOI:10.1002/fsn3.955
PMID:31024699
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6475761/
Abstract

PURPOSE

The volatile compounds that contribute to the flavor of pork are unknown. Therefore, the present study aimed to determine the differences in volatile compounds from pork meats of four different pig breeds using headspace solid-phase micro-extraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS).

METHODS

Piglets from four breeds (8/breed) (crossbred Ziwuling [SUS] and purebreds Bamei pig [BAM], American Yorkshire pig [YOK], and Hezuo pig [HZP]) were selected. Characteristics of meat were measured. HS-SPME/GC-MS were used to analyze the volatile compounds of the meats.

RESULTS

The tenderness, taste, succulence, and broth flavor of the BAM and HZP were good. One hundred and eight volatile compounds with known molecular formulas were identified in BAM, 106 in SUS, 98 in YOK, and 98 in HZP. Sixty-four common volatile compounds were found in all four breeds. The highest relative amount of volatile compounds was found in the BAM. The compounds which may contribute to the flavor of pork were 3-methyl-1-butanol, 1-nonanal, octanal, hexanal, 2-pentyl-furan, 1-penten-3-one, N-morpholinomethyl-isopropyl-sulfide, methyl butyrate, and (E,E)-2, 4-decadienal.

CONCLUSION

The volatile compounds in pork belong to several classes, and the highest relative amount of volatile compounds was found in BAM.

摘要

目的

对猪肉风味有贡献的挥发性化合物尚不清楚。因此，本研究旨在采用顶空固相微萃取（HS-SPME）/气相色谱-质谱联用（GC-MS）技术，测定四种不同猪品种猪肉中挥发性化合物的差异。

方法

选取四个品种的仔猪（每个品种8头）（杂交种子午岭猪[SUS]以及纯种八眉猪[BAM]、美国约克夏猪[YOK]和合作猪[HZP]）。测定肉的特性。采用HS-SPME/GC-MS分析肉中的挥发性化合物。

结果

八眉猪和合作猪的嫩度、口感、多汁性和肉汤风味良好。在八眉猪中鉴定出108种已知分子式的挥发性化合物，子午岭猪中106种，约克夏猪中98种，合作猪中98种。在所有四个品种中均发现64种常见的挥发性化合物。八眉猪中挥发性化合物的相对含量最高。可能对猪肉风味有贡献的化合物有3-甲基-1-丁醇、1-壬醛、辛醛、己醛、2-戊基呋喃、1-戊烯-3-酮、N-吗啉甲基-异丙基硫醚、丁酸甲酯和（E,E）-2,4-癸二烯醛。

结论

猪肉中的挥发性化合物分属几类，八眉猪中挥发性化合物的相对含量最高。