王佳丽,雷萌萌,付赛雅,岳凤丽,黄忠民,潘治利

• 1:河南农业大学食品科学技术学院
• 2:河南农业大学农业农村部大宗粮食加工重点实验室
• 3:河南省速冻面米及调制食品工程研究中心

摘要(Abstract)：

为探究薄荷炸排骨预制菜肴在加工过程中的风味变化机制，通过电子鼻、项空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)对菜肴的挥发性风味物质进行分析，采用相对气味活度值(relative odor activity value, ROAV)筛选关键风味物质，并结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)构建多维度香气品质评价模型，对菜肴的风味进行综合解析。结果显示，电子鼻技术能够有效识别不同样品的风味差异；通过GC-MS分析得到：排骨、薄荷的挥发性风味物质分别有28,33种，薄荷炸排骨菜肴有46种，其中烃类37种、醇类15种、醛类12种、酯类5种、酮类3种、酚类1种，主要以烃类、醇类和醛类化合物为主。通过OPLS-DA、变量重要性投影(variable importance in projection, VIP)和ROAV共筛选出15种关键风味物质β-蒎烯、α-蒎烯、β-水芹烯、莰烯、萜品油烯、γ-松油烯、正己醛、苯甲醛、正辛醛、E-2-辛烯醛、正壬醛、2-苯基乙醛、(+)-α-松油醇、芳樟醇、反式石竹烯，对菜肴的风味起到积极的贡献作用，可为薄荷炸排骨预制菜肴产品的研发提供一定的指导。

关键词(KeyWords)： 薄荷炸排骨;电子鼻;挥发性风味物质;相对气味活度值;品质

Abstract:

Keywords:

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

作者(Author): 王佳丽,雷萌萌,付赛雅,岳凤丽,黄忠民,潘治利

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