基于R-型聚类分析的金华火腿主导风味的识别  

Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method

作　　者：刘成林[1] 郇延军[1] 孙敬[1] 钱灵燕[1] 

机构地区：[1]江南大学食品学院农产品加工与贮藏重点实验室,江苏无锡214122

出　　处：《肉类研究》2008年第11期69-73,共5页Meat Research

基　　金：国家自然科学基金项目;国家"十一五"科技支撑计划课题(2006BAD05A03)

摘　　要：为了弄清金华火腿的主导风味成分,随机取5条不同等级金华火腿的股二头肌为样品,利用固相微萃取(SPME)和气质联用(GC/MS)系统进行风味成分研究。结果发现,四级火腿中共检测到116种成分,在1-4级火腿中分别检出84,84,83和92种成分。经过设定类群数目进行R-型聚类分析,最终得到13种主导风味成分,分别为:丁酸、已醛、丁酸乙酯、乙酸、戊醛、2-甲基丁醛、3-甲基丁醛、丙酮、3-甲基丁酸、2,3-丁二醇、2-甲基丙酸、苯酚和丙酸。In order to analyze Jinhua ham dominant flavor compositions, flavor studying of different grades Jinhua ham was carried out under a SPME (solid phase microextraction)-GC/MS system, with biceps femoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, 84 flavors were detected in grade 1 Jinhua ham, and 84 in grade 2, 83 in grade 3, 92 in grade 4, respectively. We got 13 flavor components using R-cluster analysis ...

关 键 词：金华火腿 风味 聚类分析 树状图 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]