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Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction

文献类型：期刊论文

作者Zang, Mingwu1,2; Wang, Lan2; Zhang, Zheqi1; Zhang, Kaihua1; Li, Dan1; Li, Xiaoman1; Wang, Shouwei1; Chen, Hongzhang2
刊名INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
出版日期2019-10-10
页码10
ISSN号0950-5423
关键词Chromatographic feature extraction pork reheating volatile flavour compounds warmed-over flavour
DOI10.1111/ijfs.14306
英文摘要The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed-over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma-active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1-octen-3-ol, (Z)-2-octenal and (E,E)-2,4-decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) >1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.
WOS关键词LIPID OXIDATION ; VOLATILE COMPOUNDS ; COOKING METHODS ; COOKED CHICKEN ; ESSENTIAL OIL ; MEAT ; BEEF ; COMPONENTS ; PATTIES ; LEAVES
资助项目National Key R&D Program of China[2016YFD0400403] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[XDA21060300]
WOS研究方向Food Science & Technology
语种英语
出版者WILEY
WOS记录号WOS:000489485600001
资助机构National Key R&D Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)
源URL[http://ir.ipe.ac.cn/handle/122111/31235]  
专题中国科学院过程工程研究所
通讯作者Wang, Lan
作者单位1.China Meat Res Ctr, Beijing 100068, Peoples R China
2.Univ Chinese Acad Sci, Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
推荐引用方式
GB/T 7714		 Zang, Mingwu,Wang, Lan,Zhang, Zheqi,et al. Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019:10.
APA Zang, Mingwu.,Wang, Lan.,Zhang, Zheqi.,Zhang, Kaihua.,Li, Dan.,...&Chen, Hongzhang.(2019).Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,10.
MLA Zang, Mingwu,et al."Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction".INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019):10.

入库方式： OAI收割

来源：过程工程研究所

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