基于 GC×GC-TOF-MS 和 GC-IMS 的不同地区中国干腌火腿挥发性轮廓特征分析。
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions.
机构信息
National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
出版信息
Food Res Int. 2021 Apr;142:110222. doi: 10.1016/j.foodres.2021.110222. Epub 2021 Feb 16.
Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuodeng, Saba, Sanchuan, Wanhua, and Xuanen) were analyzed by solvent assisted flavor evaporation (SAFE) combined with GC × GC-ToF-MS and head-space (HS) injection combined with GC-IMS. To visualize VOCs and differentiate samples, principal component analysis (PCA) and multiple factor analysis (MFA) were performed. GC × GC-ToF-MS resulted in over five times more VOCs (265) than GC-IMS (45). However, PCA and MFA indicated similar results using GC-IMS or GC × GC-ToF-MS data, suggesting HS-GC-IMS as a good choice to differentiate dry-cured hams from different regions. Xuanen ham from Yunnan Province having smoky aroma was significantly different from other hams, likely due to its unique process. Many aldehydes (heptanal, nonanal, etc.) played an important role in Sanchuan ham. Ketones were related to other four dry-cured hams, though they came from different regions. This study provides valuable analytical data to characterize and discriminate the flavor profile of Chinese dry-cured hams.
中国干腌火腿具有独特的香气特征，深受当地消费者的喜爱。本研究采用溶剂辅助风味蒸发（SAFE）结合 GC×GC-TOF-MS 和顶空（HS）进样结合 GC-IMS 分析了六种中国干腌火腿（冕宁、诺邓、撒坝、三川、万华和宣威）的挥发性有机化合物（VOCs）。为了可视化 VOCs 并区分样品，进行了主成分分析（PCA）和多变量因子分析（MFA）。GC×GC-TOF-MS 产生的 VOCs （265 种）是 GC-IMS （45 种）的五倍多。然而，PCA 和 MFA 表明使用 GC-IMS 或 GC×GC-TOF-MS 数据得到的结果相似，这表明 HS-GC-IMS 是区分不同地区干腌火腿的一个很好的选择。来自云南省的宣威火腿具有烟熏香气，与其他火腿明显不同，可能是由于其独特的工艺。许多醛类（庚醛、壬醛等）在三川火腿中起着重要作用。酮类与其他四种干腌火腿有关，尽管它们来自不同的地区。本研究提供了有价值的分析数据，用于表征和区分中国干腌火腿的风味特征。
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