张丽华,王文博,王子阳,范雯,白杨,纵伟

• 1:郑州轻工业大学食品与生物工程学院
• 2:思念食品(河南)有限公司

摘要(Abstract)：

目的：比较活性干酵母、茶叶水提液、葱姜水提液和超声辅助葱姜水提液对鸡胗的脱腥效果，确定导致鸡胗腥味的关键风味物质。方法：采用感官评价、电子鼻和顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)对脱腥前后鸡胗的挥发性成分变化进行分析。运用正交偏最小二乘判别分析(OPLS-DA)和气味活度值(OAV)筛选关键风味物质。结果：4种方法均能显著降低鸡胗的腥味值(P<0.05)。采用HS-SPME-GC-MS共检测出48种挥发性成分。通过OPLS-DA中的变量投影重要性(VIP)筛选出14种VIP>1的特征风味物质，采用OAV法确定了20种OAV>1的挥发性成分。结论：4种方法中，茶叶水提液对鸡胗的脱腥效果最好。结合VIP值和OAV法发现导致鸡胗腥味的关键风味物质是己醛、辛醛、壬醛、1-辛烯-3-醇和2-戊基呋喃。该研究可为鸡胗的高值化利用提供理论支持。

关键词(KeyWords)： 鸡胗;脱腥;顶空-固相微萃取-气相色谱-质谱联用;正交偏最小二乘判别分析;气味活度值

Abstract:

Keywords:

基金项目(Foundation): 河南省重大科技专项(231100110400)

作者(Author): 张丽华,王文博,王子阳,范雯,白杨,纵伟

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