基于電子舌、GC-IMS和GC-MS分析桂林米粉鹵水的風(fēng)味特征
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DOI:10.3969/j.issn.1000-9973.2024.07.021
引文格式:周杰,姜潔群,馬瑞東,等.基于電子舌、GC-IMS和GC-MS分析桂林米粉鹵水的風(fēng)味特征.中國(guó)調(diào)味品,2024,49(7):137-144.
ZHOU J, JIANG J Q, MA R D, et al.Analysis of flavor characteristics of brine of Guilin rice noodles based on electronic tongue, GC-IMS and GC-MS.China Condiment,2024,49(7):137-144.
摘要:該研究采用電子舌分析技術(shù)結(jié)合氣相色譜-離子遷移譜聯(lián)用技術(shù)(gas chromatography-ion mobility spectrometry,GC-IMS)對(duì)南寧和桂林兩市18個(gè)桂林米粉餐飲店的鹵水及兩款產(chǎn)業(yè)化鹵水進(jìn)行檢測(cè),經(jīng)滋味輪廓、指紋圖譜、揮發(fā)性物質(zhì)相似度分析,選擇5個(gè)典型樣品,通過頂空固相微萃取-氣相色譜-質(zhì)譜聯(lián)用技術(shù)(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)結(jié)合氣味活性值(odor activity value,OAV)確定關(guān)鍵風(fēng)味物質(zhì)。(剩余12521字)