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通过电子鼻和气相色谱-离子迁移谱分析洞察两种牛脂的挥发性风味特征

Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry Analysis.

作者信息

Li Ke, Zhang Liangyao, Yi Danhui, Luo Yunxiao, Zheng Chao, Wu Yinglong

机构信息

College of Food Science, Sichuan Agricultural University, Yaan 625014, China.

Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China.

出版信息

Foods. 2024 May 11;13(10):1489. doi: 10.3390/foods13101489.

DOI:10.3390/foods13101489
PMID:38790789
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11119226/
Abstract

In the current study, an electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study results indicate that an E-nose combined with an LDA and GC-IMS combined with an OPLS-DA can effectively distinguish between the two types of beef tallow. Compared with ordinary beef tallow, the E-nose sensors of intense flavor beef tallow have stronger response signals to sulfides, terpenes, and nitrogen oxides. A total of 22 compounds contribute to making the flavor of intense flavor beef tallow more typical and richer; in contrast, ethyl acetate was the main aroma-active compound found in the ordinary beef tallow. Sulfur-containing compounds and terpenoids might be the key substances that cause sensory flavor differences between the two types of beef tallow. In conclusion, the results of this study clarify the characteristics and differences of the two types of beef tallow and provide an enhanced understanding of the differences in the flavors of the two types of beef tallow.

摘要

在本研究中，采用电子鼻（E-nose）和气相色谱-离子迁移谱（GC-IMS）来研究浓香牛肉脂（L）和普通牛肉脂（P）的挥发性风味化合物（VFCs）。研究结果表明，结合线性判别分析（LDA）的电子鼻和结合正交偏最小二乘法判别分析（OPLS-DA）的GC-IMS能够有效区分这两种牛肉脂。与普通牛肉脂相比，浓香牛肉脂的电子鼻传感器对硫化物、萜类化合物和氮氧化物具有更强的响应信号。共有22种化合物使得浓香牛肉脂的风味更加典型和浓郁；相比之下，乙酸乙酯是普通牛肉脂中主要的香气活性化合物。含硫化合物和萜类化合物可能是导致这两种牛肉脂感官风味差异的关键物质。总之，本研究结果阐明了这两种牛肉脂的特征和差异，增进了对这两种牛肉脂风味差异的理解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/ba6700470ef6/foods-13-01489-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/fa16590fc697/foods-13-01489-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/c86fe712e150/foods-13-01489-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/2eb2e70e203c/foods-13-01489-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/d766c3bb2c7b/foods-13-01489-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/fea8b6baba61/foods-13-01489-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/4bd304422d97/foods-13-01489-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/1d9847ebf77d/foods-13-01489-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/ba6700470ef6/foods-13-01489-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/fa16590fc697/foods-13-01489-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/c86fe712e150/foods-13-01489-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/2eb2e70e203c/foods-13-01489-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/d766c3bb2c7b/foods-13-01489-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/fea8b6baba61/foods-13-01489-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/4bd304422d97/foods-13-01489-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/1d9847ebf77d/foods-13-01489-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/02d3/11119226/ba6700470ef6/foods-13-01489-g008.jpg

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