Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS

WU Ziqian; ZHOU Jinsong; LIU Teyuan; JIANG Liwen; LIU Yang; YIN Shixian; RONG Zhixing; CHEN Huan

doi:10.13386/j.issn1002-0306.2023020213

Volume 44 Issue 24

Dec. 2023

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Science and Technology of Food Industry > 2023 > 44(24): 311-318. > DOI: 10.13386/j.issn1002-0306.2023020213

WU Ziqian, ZHOU Jinsong, LIU Teyuan, et al. Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2023, 44(24): 311−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020213.

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Analysis of Differences in Marinade Aroma under Different Brining Conditions Based on HS-SPME-GC-MS

WU Ziqian^{1, 2,},
ZHOU Jinsong^{3, 4},
LIU Teyuan^{3, 4},
JIANG Liwen^{1, 2},
LIU Yang^{1, 2, ,},
YIN Shixian^{3, 4},
RONG Zhixing^{3, 4},
CHEN Huan^{3, 4}

1.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.
Key Laboratory for Food Science and Biotechnology of Hunan Province, Changsha 410128, China
3.
Jin Zai Food Group Co., Ltd., Yueyang 414000, China
4.
Hunan Engineering and Technology Research Center of Healthy Snack Food, Yueyang 414000, China

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Received Date: February 21, 2023
Available Online: October 16, 2023

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Abstract

Abstract

This study aims to investigate the effect of different brining conditions on the aroma of the marinade, gas chromatography-mass spectrometry was used to determine the volatile composition of the marinade samples with different brining times in atmospheric pressure (0525-1 and 0525-4) and micro-pressure (0525-H), combining with sensory ranking test and Principal Component Analysis was used to further analyze the differences in the aroma of the three marinades. The results showed that a total of 43 volatile compounds were detected by GC-MS, including alcohols, phenols, ketones, alkenes, esters, ethers, acids and other compounds. More volatile compounds were founded in the marinade solutions under atmospheric pressure than under micro-pressure conditions, but the total content of marinade solutions under atmospheric pressure was lower than the under micro-pressure conditions. For the OAV, a total of 15 substances that contributed to the aroma of the marinade, of which the aroma of the marinade under atmospheric conditions were richness, while the aroma of the marinade under micro-pressure conditions was stronger. The results of ranking the aroma intensity of the samples were 0525-H>0525-1>0525-4 with significant difference (P<0.05). The clustering of OAV results indicated that the aromas of the two samples which in the atmospheric pressure group were closer, and PCA also suggested significant differences in aroma between 0525-4 and 0525-H, while 0525-1 and 0525-H had high similarity. In conclusion, the changes of brine condition showed a significant impact on the aroma of the marinade, and the micro-pressure conditions could promote the release of aroma compounds in the marinade. The above results could provide a theoretical foundation for the optimization of the re-brining process of brine products.
- marinade,
- gas chromatography-mass spectrometry,
- odour active value,
- ranking test,
- principal component analysis

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References

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