顶空-气相色谱-离子迁移谱结合多元统计学解析烤鸭坯冻融次数对烤鸭中香气物质的影响规律  

Effect of Varying Freeze-Thaw Cycles on Volatile Compounds in Roast Duck:An Investigation Using Headspace-Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis

作　　者：高子武 何金华 侯馨宁 徐安琪 张德权[1] 王振宇[1] GAO Ziwu;HE Jinhua;HOU Xinning;XU Anqi;ZHANG Dequan;WANG Zhenyu(Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《食品科学》2025年第6期183-191,共9页Food Science

基　　金：现代农业产业技术体系北京市创新团队项目(BA1C06-2024-BJJQ-G12);山东省重点研发计划项目(2022TZXD0021);中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2024-IFST)。

摘　　要：为明确烤鸭坯冻融次数对烤鸭香气特征的影响,采用感官评价、电子鼻、顶空-气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)结合多元统计学分析烤鸭中挥发性风味物质。结果表明:当烤鸭坯冻融超过2次时,烤鸭香气特征变化显著,烤鸭肉质松散、气味寡淡且表皮色泽分布不均。HS-GC-IMS共鉴定出醛类19种、醇类4种、酮类6种、酯类1种、呋喃类1种和未识别9种,其中相对含量最高的是醛类,其次是醇类、酮类、酯类。随着烤鸭坯冻融次数的增加,烤鸭中醛类和酮类等特征香气物质相对含量减少,醇类相对含量升高。利用正交偏最小二乘判别分析和相对气味活性值共筛选出5种关键气味标志物,即壬醛、辛醛、庚醛、2-甲基丁醛和(E)-2-戊烯醛。相关性分析结果进一步揭示了烤鸭关键气味标志物与烤鸭坯冻融次数的关联性。研究结果为烤鸭坯反复冻融下烤鸭特征香气物质的保持和快速鉴别提供了依据。To definite the effect of varying freeze-thaw cycles on the aroma characteristics of roast duck,its volatile compounds were analyzed by sensory evaluation,electronic nose,and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)combined with multivariate statistical analysis.The results showed that roast duck prepared from duck carcasses that underwent more than two freeze-thaw cycles exhibited significant differences in aroma profiles,characterized by loose meat texture,faint aroma,and uneven skin color distribution.A total of 19 aldehydes,4 alcohols,6 ketones,1 ester,1 furan,and 9 unidentified species were detected by HS-GC-IMS,with the most abundant ones being aldehydes,followed by alcohols,ketones,and esters.With increasing number of freeze-thaw cycles,the relative contents of volatile compounds,such as aldehydes and ketones,decreased,while the relative content of alcohols increased in roast duck.Five key odor markers,nonanal,octanal,heptanal,2-methylbutanal,and(E)-2-pentenal were selected using orthogonal partial least squares-discriminant analysis(OPLS-DA)and relative odor activity values(ROAV).There was a correlation between the five key odor markers and the number of freeze-thaw cycles for raw duck carcasses.This study provides a theoretical basis for retaining and rapidly identifying volatile compounds in roast duck produced from repeatedly frozen-thawed carcasses.

关 键 词：顶空-气相色谱-离子迁移谱 多元统计分析 烤鸭坯 反复冻融 挥发性风味物质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]