论文部分内容阅读
实验采用SPME-GC-MS结合GC-O技术对25个不同批次的羊肉样本中的挥发性成分进行分析鉴定,共筛选获得32种共有风味物质作为羊肉特征风味评定的关键化合物,以此为分类变量,结合五种常见肉类样品中相对应化合物的种类和含量,构建用于鉴别天然羊肉风味的偏最小二乘回归-判别分析(PLS-DA)模型,所建模型相关系数大于0.90,校正和预测误差均方根均小于0.3,表明所建模型拟合度较好,可以应用于天然羊肉风味的识别。依据所建立的PLS-DA模型,对自制一系列羊肉香精(MPF)风味的天然模拟程度进行评估。结果表明:由不同美拉德反应体系制备的羊肉香精呈现显著差异,整体风味属性依次为MPF5>MPF6-8>MPF2>MPF4>MPF1>MPF3。为了考察所建模型对羊肉风味评定的准确性和可靠性,结合课题组已建立的描述性感官分析方法对所PLS-DA模型评定的结果进行了验证,结果趋势较为一致,表明通过结合PLS-DA模型可以替代传统的描述性感官分析用于羊肉香精风味质量的评定。
In the experiment, volatile components in 25 different batches of mutton samples were identified by SPME-GC-MS and GC-O techniques. A total of 32 common flavor compounds were screened as the key compounds for lamb flavor evaluation. (PLS-DA) model for identifying the natural mutton flavor was constructed according to the types and contents of the corresponding compounds in five common meat samples. The correlation coefficient of the model was greater than 0.90, The root mean square of correction and prediction errors were all less than 0.3, which indicated that the model fitted well and could be applied to the identification of natural mutton flavor. Based on the established PLS-DA model, a series of homemade sims of mutton flavor (MPF) flavor were evaluated. The results showed that there were significant differences in mutton flavor prepared by different Maillard reaction systems. The overall flavor properties were MPF5> MPF6-8> MPF2> MPF4> MPF1> MPF3. In order to investigate the veracity and reliability of the proposed model in assessing the flavor of mutton, the results of PLS-DA model validation were verified with the descriptive sensory analysis method established by the research group. The trend of the results was consistent, indicating that by combining PLS- DA model can replace the traditional descriptive sensory analysis for the quality evaluation of mutton flavors.