WANG Hao, WANG Peng, YU Jiahang, et al. Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species[J]. Science and Technology of Food Industry, 2021, 42(17): 235−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100031.
Citation: WANG Hao, WANG Peng, YU Jiahang, et al. Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species[J]. Science and Technology of Food Industry, 2021, 42(17): 235−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100031.

Sensory Evaluation Combined with Principal Component Analysis and Mahalanobis Distance to Compare the Volatile Flavor Substances of Different Chicken Species

More Information
  • Received Date: October 11, 2020
  • Available Online: July 20, 2021
  • To promote the development of yellow feather chicken industry in our country and optimize the better yellow feather chicken species for today's market, in this study four representative local yellow feather chicken species (Langshan chicken, Chongren chicken, Luyuan chicken and Wenchang chicken) were selected and the components of volatile flavor substances in their chest and leg muscles were measured. Firstly, the main gas components were extracted by headspace extraction and GC-MS, and then the principal components were extracted by PCA, followed by Markov distance analysis, and finally, the differences among chicken species were analyzed based on the results of sensory evaluation. In this study, a total of 29 gas components were extracted, among which alcohols, aldehydes and ketones were the main odor components. Two principal components were extracted from the multi-index system through PCA, and the cumulative contribution rate was 85%. The evaluation results combined with Mahalanobis distance and sensory assessment showed that: Four gas content between different breeds of significant differences (P<0.05), the Luyuan chicken kept the lowest number in the aspects of aldehydes, alcohols and ketones, which meaned it had the best smell, and Luyuan chicken also occupied obvious advantagein the fat, green grass and smoke small. It could be concluded that the smell state of Luyuan chicken was the best among the four chicken species.
  • [1]
    施海东. 论我国肉鸡行业发展[J]. 家禽科学,2018(3):6−12. [Shi Haidong. On the development of broiler industry in China[J]. Poultry Science,2018(3):6−12. doi: 10.3969/j.issn.1673-1085.2018.03.003
    [2]
    Regueiro J, Negreira N, Simalgándara J. Challenges in relating concentrations of aromas and tastes with flavour features of foods[J]. Critical Reviews in Food Science and Nutrition,2015,57(10):2112−2127.
    [3]
    Pathare P B, Roskilly A P. Quality and energy evaluation in meat cooking[J]. Food Engineering Reviews,2016:1−13.
    [4]
    Sohn M, Ho C T. Ammonia generation during thermal degradation of amino acids[J]. Journal of Agricultural and Food Chemistry,1995,43(12):55−72.
    [5]
    Jayasena D D, Ahn D U, Nam K C, et al. Flavour chemistry of chicken meat: A review[J]. Asian-Australasian Journal of Animal Sciences,2013,26(5):732−742. doi: 10.5713/ajas.2012.12619
    [6]
    戚军. 基于结构蛋白与风味物质结合的黄羽鸡汤风味形成研究[D]. 南京:南京农业大学, 2018.

    Qi Jun, Study on the flavor formation of yellow-yu chicken soup based on the combination of structural protein and flavor substance[D]. Nanjing : Nanjing Agricultural University, 2018.
    [7]
    Yang Y, Zhang X, Wang Y, et al. Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing[J]. European Journal of Lipid Science & Technology,2017,119(10):1600512.
    [8]
    刘登勇, 周光宏, 徐幸莲. 金华火腿主体风味成分及其确定方法[J]. 南京农业大学学报,2009,32(2):173−176. [Liu Dengyong, Zhou Guanghong, Xu Xinglian. The main flavor components of jinhua ham and its determination method[J]. Journal of Nanjing Agricultural University,2009,32(2):173−176.
    [9]
    陈婷, 刘清珺, 武彦文, 等. 基于统计学习理论的食用油红外光谱分析方法研究[J]. 食品安全质量检测学报,2015,6(3):836−842. [Chen Ting, Liu Qingjun, Wu Yanwen, et al. Research on infrared spectrum analysis method of edible oil based on statistical learning theory[J]. Journal of Food Safety and Quality Inspection,2015,6(3):836−842.
    [10]
    Kerler J, Grosch W. Character impact odorants of boiled chicken: changes during refrigerated storage and reheating[J]. Zeitschrift für Lebensmittel-Untersuchung und-Forschung A,1997,205(3):232−238.
    [11]
    Gasser U, Grosch W. Primary odorants of chicken broth[J]. Zeitschrift für Lebensmittel-Untersuchung und Forschung,1990,190(1):3−8.
    [12]
    Shahidi F. Flavour of meat and meat products[M]. Glasgow: Blackie Academic and Professional, 1998: 9−10.
    [13]
    GB/T 16291.1-2012 感官分析选拔、培训与管理评价员一般导则第1部分: 优选评价员[S].

    GB/T 16291.1-2012 Sensory analysis general guidelines for the selection, training and management of evaluators - Part 1: Selection of evaluators[S].
    [14]
    Sun L, Chen J, Li M, et al. Effect of star anise (Illicium verum) on the volatile compounds of stewed chicken[J]. Journal of Food Process Engineering,2014,37(2):131−145. doi: 10.1111/jfpe.12069
    [15]
    Zhuang K, Wu N, Wang X, et al. E fects of 3 feeding modes on the volatile and nonvolatile compounds in the edible tissues of female Chinese mitten crab (Eriocheir sinensis)[J]. Journal of Food Science,2016,81(4):S1−S14.
    [16]
    Zhou X, Chong Y, Ding Y, et al. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation[J]. Food Chemistry,2016,207:205−213. doi: 10.1016/j.foodchem.2016.03.026
    [17]
    Chen G, Song H, Ma C. Aroma-active compounds of Beijing roast duck[J]. Flavour and Fragrance Journal,2009,24(24):186−191.
    [18]
    Gu S Q, Wang X C, Tao N P, et al. Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)[J]. Food Research International,2013,54(1):81−92. doi: 10.1016/j.foodres.2013.05.018
    [19]
    Guth H, Grosch W. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies[J]. Journal of Agricultural and Food Chemistry,1994,42(12):2862−2866. doi: 10.1021/jf00048a039
    [20]
    Burdock G A. Fenaroli's handbook of flavor ingredients[M]. Boca Raton: CRC Press, 2009: 1−2162.
    [21]
    李继昊, 黄明远, 王虎虎, 等. 不同类型生鲜鸡对白切鸡风味的影响[J]. 核农学报,2019,33(12):2392−2404. [Li Jihao, Huang Mingyuan, Wang Huhu, et al. Effects of different types of fresh chicken on flavor of white cut chicken[J]. Journal of Nuclear Agricultural Sciences,2019,33(12):2392−2404. doi: 10.11869/j.issn.100-8551.2019.12.2392
    [22]
    李儒仁, 陈雨, 张庆永, 等. 扒鸡加工过程中挥发性风味物质的变化规律[J]. 肉类研究,2019,33(7):49−55. [Li Chengru, Chen Yu, Zhang Qingyong, et al. Changes of volatile flavor compounds in braised chicken during processing[J]. Meat Research,2019,33(7):49−55.
    [23]
    赵文华, 王桂瑛, 王雪峰, 等. 鸡肉中挥发性风味物质及其影响因素的研究进展[J]. 食品工业科技,2019,40(21):337−343, 351. [Zhao Wenhua, Wang Guiying, Wang Xuefeng, et al. Research progress of volatile flavor compounds in chicken and its influencing factors[J]. Science and Technology of Food Industry,2019,40(21):337−343, 351.
    [24]
    李龙, 蒋守群, 郑春田, 等. 不同品种黄羽肉鸡肉品质比较研究[J]. 中国家禽,2015,37(21):6−11. [Li Long, Jiang Shouqun, Zheng Chuntian, et al. Comparative study on meat quality of different yellow-feathered broilers[J]. China Poultry,2015,37(21):6−11.
    [25]
    陈建良, 芮汉明, 陈号川. 不同鸡种的鸡肉挥发性风味特性的比较研究[J]. 现代食品科技,2009,25(10):1129−1134. [Chen Jianliang, Rui Hanming, Chen Haochuan. Comparative study on volatile flavor characteristics of different chicken breeds[J]. Modern Food Science and Technology,2009,25(10):1129−1134.
    [26]
    张秀梅, 康丽, 李显耀, 等. 汶上芦花鸡和济宁百日鸡母鸡的肌肉营养成分及风味的比较[J]. 中国畜牧兽医,2015,42(1):109−117. [Zhang Xiumei, Kang Li, Li Xianyao, et al. Comparison of muscle nutrients and flavor of Wenshang Luhua chicken and Jining Bairi chicken[J]. China Animal Husbandry and Veterinary,2015,42(1):109−117.
    [27]
    李娟. 鸡生长发育和肌纤维生长的影响因素与相关基因表达研究[D]. 成都: 四川农业大学, 2013.

    Li Juan. Study on the influencing factors and related gene expression of chicken growth and muscle fiber growth[D]. Chengdu: Sichuan Agricultural University, 2013.
  • Related Articles

    [1]ZHENG Wei, ZHANG Xiangzhao, DENG Xinfeng, MA Jingwen, LU Zhoumin. Optimization of Loquat Puree Color Protection Formula and Quality Change During Storage[J]. Science and Technology of Food Industry, 2024, 45(14): 184-193. DOI: 10.13386/j.issn1002-0306.2023080271
    [2]TONG Moru, LI Peipei, ZHANG Wei, YU Hao, WU Deling. Optimization of Composite Coating Film for Optimal Color Protection Process of Scraped Ginger by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(24): 175-182. DOI: 10.13386/j.issn1002-0306.2023020160
    [3]CHENG Chenyaqiong, ZHAO Pengtao, WANG Xiaoyu, WANG Shengnan, ZHAO Qinghao, DU Guorong, HUANG Ke, CHENG Yuwen. Research Progress in the Browning Mechanism of Apple Juice and Their Color Protection Mechanism by Antioxidants[J]. Science and Technology of Food Industry, 2022, 43(18): 447-455. DOI: 10.13386/j.issn1002-0306.2021080291
    [4]YANG Zihan, CHEN Dandan, JI Junfu, CHEN Fang, LIAO Xiaojun, WU Jihong, MA Lingjun, HU Xiaosong. Research Progress on Non-enzymatic Browning Mediated by Polyphenols in Fruit and Vegetable Juice[J]. Science and Technology of Food Industry, 2021, 42(24): 367-375. DOI: 10.13386/j.issn1002-0306.2020080207
    [5]XU Jia, TU Zhihong, YANG Jianfei, HUANG Xueqin, MA Qian, YI Yuan, ZUO Yong. Optimization of Compound Color-preserving Agent to Inhibit Browning of Apricot Wine[J]. Science and Technology of Food Industry, 2021, 42(12): 168-175. DOI: 10.13386/j.issn1002-0306.2020080187
    [6]WU Min, HU Zhuo-yan. Effects of packaging materials on the quality and non-enzymatic browning of litchi juice during storage[J]. Science and Technology of Food Industry, 2018, 39(7): 202-209. DOI: 10.13386/j.issn1002-0306.2018.07.037
    [7]WANG Zhao-yu, CHI Xue-wen, BI Yan-hong, ZHAO Xiang-jie, FU Rui-ping, LI Ning-yang. Optimization of anti-browning technology of Agaricus bisporus by response surface methodology[J]. Science and Technology of Food Industry, 2017, (16): 167-171. DOI: 10.13386/j.issn1002-0306.2017.16.031
    [8]HU Yun-feng, TANG Yu-xuan, LI Ning-ning, HU Han-yan, ZHU Yan-hua, . Study on browning reaction in hot air drying processing of Lycium barbarum[J]. Science and Technology of Food Industry, 2016, (22): 159-163. DOI: 10.13386/j.issn1002-0306.2016.22.023
    [9]LIU Xuan, ZHAO Li-qin. Research of sulfur free color protecting liquid on color keeping effects of freeze dried apricot[J]. Science and Technology of Food Industry, 2014, (15): 286-288. DOI: 10.13386/j.issn1002-0306.2014.15.054
    [10]ZHANG Yue-ting, CHEN Zhong, LIN Wei-feng. Study on the control of non-enzymatic browning of papaya candied fruit[J]. Science and Technology of Food Industry, 2014, (02): 255-258. DOI: 10.13386/j.issn1002-0306.2014.02.050
  • Cited by

    Periodical cited type(11)

    1. 吕素媛,商冰清,孙璐颜,刘国龙,赵发,梁秀清,吴秋,耿越. 微波辅助萃取油松松针精油的工艺优化及抗氧化活性研究. 食品工业科技. 2025(02): 184-191 . 本站查看
    2. 向晨曦,付文军,张阳阳,孙鹤,赵子旭,焦豫慧. 信阳茶树花精油的成分、抗氧化性及抑菌作用分析. 食品工业. 2024(03): 279-283 .
    3. 卢泳强,周朝曦,张丽丽,俞永婷,娜迪热木·肖克拉提,王新玲,丛媛媛. 苹果果胶的理化特性、抗氧化及降血脂作用研究. 食品与发酵工业. 2024(07): 61-68 .
    4. 陈丹燕,罗雯萃,黎凤玲,李海花,张沛清,刘惠娜,许良政,吕汉清. 基于GC-MS结合ROAV法分析不同柚皮精油挥发性成分及其特征香型物质. 广东化工. 2024(13): 130-133+137 .
    5. 王祎赫,夏燕莉,张欣,杨航,梅国富,余波,易建明,薛慧玲. 佛手果皮精油的提取工艺优化及其成分与抗氧化活性分析. 食品工业科技. 2023(03): 230-239 . 本站查看
    6. 段雪娟,张潼,曾洁滢,李晓拉,陈桂涛,程梓轩,韩雅莉,吴克刚. 植物精油的熏蒸抗菌活性及其机理研究. 食品工业科技. 2023(09): 135-145 . 本站查看
    7. 郑璇杏,佘溢彬,蔡杏粧,王彦瑶,刘燕妮. 浅谈国内儿童化妆品中的常见植物提取物及其质量管控. 山东化工. 2023(04): 151-153 .
    8. 司喜艳,王香玉,皇甫新燕,王琦,赵仁勇. 油茶籽饼中茶皂苷的超声-微波辅助法提取工艺优化. 中国油脂. 2023(07): 130-136 .
    9. 宗宪春,石芮,吴海悦,张雨馨,习秋香. 金盏花提取物的生物学功能及其在动物生产中的应用研究进展. 饲料研究. 2023(18): 183-187 .
    10. 丁岗芯,尹金芳,崔恩浩,邹维,石峰,赵建松,熊华斌,杨志,高云涛. 基于原位反应性顶空系统对金花清感颗粒挥发油抗氧化活性研究. 中草药. 2022(13): 3972-3979 .
    11. 郑雨欣,叶心慧,廖明江,叶智贤,潘育方. 复方山茶花精华油的制备及护肤功效. 广东化工. 2022(15): 40-42 .

    Other cited types(7)

Catalog

    Article Metrics

    Article views (240) PDF downloads (23) Cited by(18)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return