Changes in Volatile Components during the Steaming Process of Giant Salamander Tails Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Chemometrics
ZHAO Shibo, CHENG Kaiqi, HE Jingyuan, JIN Wengang
1. State Key Laboratory of Biological Resource and Ecological Environment Jointly Built by Province and Ministry, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; 2. Collaborative Innovation Center for Comprehensive Development of Bio-resources in Qinba Mountain Area of Southern Shaanxi, Shaanxi University of Technology, Hanzhong 723001, China; 3. Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China
Abstract：To study the dynamic changes in volatile flavor compounds during the steaming process of giant salamander tail, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometrics was utilized to analyze the variation of volatile organic compounds after steaming for 0, 2, 5 and 8 min. The results indicated that the sensory score of giant salamander tails was highest after 5 min of steaming. A total of 29 volatile organic compounds were identified, including two alcohols, four aldehydes, three ketones, nine esters, eight ethers, two acids, and one phenol. Compared to those at 0 min, after 2 min of steaming, the contents of esters and ethers decreased, while the relative contents of alcohols and aldehydes increased. As the steaming time increased from 2 to 8 min, the content of esters and aldehydes gradually decreased, while the proportions of alcohols and ethers increased. A stable predictive model was established using partial least squares discriminant analysis (PLS-DA). Based on variable importance in projection (VIP), 10 characteristic volatile flavor compounds were selected from 29 volatile organic compounds (VIP values > 1). These included one alcohol (3-methylbutan-1-ol), one phenol (4-methylguaiacol), three ethers (allyl methyl disulfide, dipropyl disulfide, and isobutyl propyl sulfide), one acid (3-methylpentanoic acid), two aldehydes ((E)2-hexenal, and (E)-2-methyl-2-butenal), and two esters (ethyl acetate and methyl salicylate). Principal component analysis (PCA) showed that the cumulative contribution rate of the first two principal components was 97.6%, allowing for good discrimination of the steaming stages of giant salamander tails based on these differential volatile compounds.
赵世博，成恺骐，贺敬媛，金文刚. 气相色谱-离子迁移色谱结合化学计量学分析大鲵尾蒸制过程中挥发性成分特征[J]. 肉类研究, 2023, 37(12): 16-22.
ZHAO Shibo, CHENG Kaiqi, HE Jingyuan, JIN Wengang. Changes in Volatile Components during the Steaming Process of Giant Salamander Tails Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Chemometrics. Meat Research, 2023, 37(12): 16-22.
2023, Vol. 37 
