Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method

WANG Yuanyuan; ZHANG Zhengyu; QI Libo; HUANG Xuhui; FU Baoshang

doi:10.13386/j.issn1002-0306.2024040351

Volume 46 Issue 7

Mar. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(7): 187-197. > DOI: 10.13386/j.issn1002-0306.2024040351

WANG Yuanyuan, ZHANG Zhengyu, QI Libo, et al. Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method[J]. Science and Technology of Food Industry, 2025, 46(7): 187−197. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040351.

Citation:

PDF (3684 KB)

Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method

WANG Yuanyuan^1,,
ZHANG Zhengyu²,
QI Libo^{1, 3},
HUANG Xuhui^{1, 3},
FU Baoshang^{1, 3, ,}

1.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
2.
Acchrom Technology Co., Ltd., Beijing 101400, China
3.
National Research Center for Marine Engineering Technology, Dalian 116034, China

More Information

Received Date: April 22, 2024
Available Online: January 21, 2025

Graphical Abstract

Abstract

Abstract

To investigate the effect of rosemary extract deodorizing solution on the deodorization of mackerel, the deodorization process was optimized using one-way and response surface tests, and the volatile components of mackerel before and after deodorization were identified by gas chromatography-ion mobility spectroscopy (GC-IMS). The results indicated that the volatile flavors of mackerel were significantly different before and after deodorization. The lowest TBA and sensory fishy flavor values of 0.881 mg MDA/kg and 1.34 score, respectively, were obtained at a concentration of 0.16% in rosemary extract deodorizing solution, a mass-liquid ratio of 1:3.3 (g/mL) and an immersion time of 41 min. A total of 45 volatiles were detected by GC-IMS, with the highest relative content of aldehydes before deodorization. After deodorization treatment, the relative content of aldehydes was significantly reduced by 30.73%, and the relative content of ketones and esters was significantly increased (P<0.05), by 0.87 and 2.11 fold, respectively. An orthogonal partial least squares-discriminant analysis (OPLS-DA) was utilized to develop a model with reliable stability. Based on the variable importance in projection (VIP), the key flavor substances before deodorization (VIP>1) were identified as hexanal (M), hexanal (D), and butanal, all of which constituted the overall flavor of mackerel before deodorization. The key flavor substances (VIP>1) after deodorization were ethyl isobutyrate, isoamyl alcohol (M), and 3-hydroxy-2-butanone, indicating that the rosemary extract deodorizing solution effectively improved the volatile flavor of mackerel.

FullText(HTML)

References (47)

References

[1]	农业农村部渔业渔政管理局. 2023中国渔业统计年鉴[M]. 北京:中国农业出版社, 2023:39. [Fishery and Fishery Administration of the Ministry of Agriculture and Rural Areas. 2023 Chinese fishery statistics yearbook[M]. Bejing:China Agriculture Press, 2023:39.] Fishery and Fishery Administration of the Ministry of Agriculture and Rural Areas. 2023 Chinese fishery statistics yearbook[M]. Bejing: China Agriculture Press, 2023: 39.
[2]	CROPOTOVA J, MOZURAITYTE R, STANDAL I B, et al. A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging[J]. Food Control,2018,92:216−224. doi: 10.1016/j.foodcont.2018.04.060
[3]	邱文兴, 杜柳, 易弛, 等. 不同加热方式结合迷迭香对大口黑鲈脂质氧化及其风味的影响[J]. 食品安全质量检测学报,2023,14(11):43−51. [QIU Wenxing, DU Liu, YI Chi, et al. Effects of different heating methods combined with Rosmarinus on lipid oxidation and its flavour in Micropterus salmoides[J]. Journal of Food Safety & Quality,2023,14(11):43−51.] QIU Wenxing, DU Liu, YI Chi, et al. Effects of different heating methods combined with Rosmarinus on lipid oxidation and its flavour in Micropterus salmoides[J]. Journal of Food Safety & Quality, 2023, 14（11）: 43−51.
[4]	王守印, 王雯慧, 赵亚楠, 等. 迷迭香提取物与茶多酚对猪肉饼品质及蛋白氧化的影响[J]. 肉类研究,2023,37(9):8−13. [WANG Shouyin, WANG Wenhui, ZHAO Yanan, et al. Effects of rosemary extract and tea polyphenols on quality and protein oxidation in pork patties[J]. Meat Research,2023,37(9):8−13.] WANG Shouyin, WANG Wenhui, ZHAO Yanan, et al. Effects of rosemary extract and tea polyphenols on quality and protein oxidation in pork patties[J]. Meat Research, 2023, 37（9）: 8−13.
[5]	黄丕苗. 香辛料提取物对白鲢肉脱腥效果及其脱腥机理研究[D]. 重庆:西南大学, 2022. [HUANG Pimiao. Research on deodorizing effect and deodorizing mechanism of spice extracts on silver carp[D]. Chongqing:Southwest University, 2022.] HUANG Pimiao. Research on deodorizing effect and deodorizing mechanism of spice extracts on silver carp[D]. Chongqing: Southwest University, 2022.
[6]	HUANG P, WANG Z, SHI Y, et al. Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components[J]. Journal of Food Science,2022,87(2):636−650. doi: 10.1111/1750-3841.16023
[7]	李婷婷, 励建荣, 胡文忠, 等. 迷迭香对冷藏鲅鱼蔬菜鱼丸的保鲜效果[J]. 中国食品学报,2012,12(11):90−96. [LI Tingting, LI Jianrong, HU Wenzhong, et al. Effect of rosemary extract on the quality of the vegetable fish-ball during chilled storage[J]. Journal of Chinese Institute of Food Science and Technology,2012,12(11):90−96.] LI Tingting, LI Jianrong, HU Wenzhong, et al. Effect of rosemary extract on the quality of the vegetable fish-ball during chilled storage[J]. Journal of Chinese Institute of Food Science and Technology, 2012, 12（11）: 90−96.
[8]	鲍佳丽, 方旭波, 陈小娥, 等. 巴沙鱼片脱腥工艺优化及腥味物质分析[J]. 食品工业科技,2022,43(6):70−76. [BAO Jiali, FANG Xubo, CHEN Xiaoe, et al. Optimization of deodorization process and analysis of fishy aftertaste substances in Pangasius bocourti fillets[J]. Science and Technology of Food Industry,2022,43 6):70−76.
[9]	JOHN L, CORNFORTH D, CARPENTER C E, et al. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum[J]. Meat Science,2005,69(3):441−449. doi: 10.1016/j.meatsci.2004.08.013
[10]	HU M, WANG S, LIU Q, et al. Flavor profile of dried shrimp at different processing stages[J]. LWT,2021,146:111403. doi: 10.1016/j.lwt.2021.111403
[11]	刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法:“ROAV”法[J]. 食品科学,2008(7):370−374. [LIU Dengyong, ZHOU Guanghong, XU Xinglian. "ROAV" method:A new method for determining key odor compounds of rugao ham[J]. Food Science,2008(7):370−374.] doi: 10.3321/j.issn:1002-6630.2008.07.082 LIU Dengyong, ZHOU Guanghong, XU Xinglian. "ROAV" method: A new method for determining key odor compounds of rugao ham[J]. Food Science, 2008（7）: 370−374. doi: 10.3321/j.issn:1002-6630.2008.07.082
[12]	MAQSOOD S, BENJAKUL S. Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage[J]. Food Chemistry,2011,124(2):459−467. doi: 10.1016/j.foodchem.2010.06.055
[13]	FENG H, TIMIRA V, ZHAO J, et al. Insight into the characterization of volatile compounds in smoke-flavored sea bass (Lateolabrax maculatus) during processing via HS-SPME-GC-MS and HS-GC-IMS[J]. Foods,2022,11(17):2614. doi: 10.3390/foods11172614
[14]	张浩, 易宇文, 朱开宪, 等. 基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响[J]. 食品科学,2023,44(22):337−344. [ZHANG Hao, YI Yuwen, ZHU Kaixian, et al. Effect of temperature on flavor substances of yak meat during roasting as analyzed by chromatography-lon mobility spectrometry and chemometrics[J]. Food Science,2023,44(22):337−344.] doi: 10.7506/spkx1002-6630-20230206-053 ZHANG Hao, YI Yuwen, ZHU Kaixian, et al. Effect of temperature on flavor substances of yak meat during roasting as analyzed by chromatography-lon mobility spectrometry and chemometrics[J]. Food Science, 2023, 44（22）: 337−344. doi: 10.7506/spkx1002-6630-20230206-053
[15]	付丽, 刘旖旎, 高雪琴, 等. HS-SPME与GC-MS协同法分析不同杀菌条件下酱牛肉中的挥发性风味物质[J]. 现代牧业,2020,4(2):18−23. [FU Li, LIU Yini, GAO Xueqin, et al. Analysis of volatile flavor compounds in different sterilization sauce beef with HSPME and GC-MS[J]. Modern Animal Husbandry,2020,4(2):18−23.] doi: 10.3969/j.issn.1008-3111.2020.02.005 FU Li, LIU Yini, GAO Xueqin, et al. Analysis of volatile flavor compounds in different sterilization sauce beef with HSPME and GC-MS[J]. Modern Animal Husbandry, 2020, 4（2）: 18−23. doi: 10.3969/j.issn.1008-3111.2020.02.005
[16]	OLIVARES A, NAVARRO J L, FLORES M. Effect of fat content on aroma generation during processing of dry fermented sausages[J]. Meat Science,2011,87(3):264−273. doi: 10.1016/j.meatsci.2010.10.021
[17]	高先楚, 王锡昌, 顾赛麒, 等. 中华绒螯蟹性腺加热熟制前后挥发性成分和脂肪酸组成分析[J]. 现代食品科技,2014,30(9):265−274. [GAO Xianchu, WANG Xichang, GU Sailin, et al. Analysis of volatile components and fatty acids derived from Eriocheir sinensis Gonad before and after cooking[J]. Modern Food Science and Technology,2014,30(9):265−274.] GAO Xianchu, WANG Xichang, GU Sailin, et al. Analysis of volatile components and fatty acids derived from Eriocheir sinensis Gonad before and after cooking[J]. Modern Food Science and Technology, 2014, 30（9）: 265−274.
[18]	EL A S, HASSOUNA M. Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils[J]. Journal of Food Safety,2016,36(1):19−32. doi: 10.1111/jfs.12209
[19]	AN K, ZHAO D, WANG Z, et al. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe):Changes in volatiles, chemical profile, antioxidant properties, and microstructure[J]. Food Chemistry,2016,197:1292−1300. doi: 10.1016/j.foodchem.2015.11.033
[20]	洪林欣, 童星, 孙乐常, 等. 酶解前后牡蛎肉风味变化研究[J]. 食品与发酵工业,2024,50(20):120−128. [HONG Linxin, TONG Xing, SUN Lechang, et al. Study on flavor changes of oyster meat before and after enzymatic hydrolysis[J]. Food and Fermentation Industries,2024,50(20):120−128.] HONG Linxin, TONG Xing, SUN Lechang, et al. Study on flavor changes of oyster meat before and after enzymatic hydrolysis[J]. Food and Fermentation Industries, 2024, 50（20）: 120−128.
[21]	刘琳琳. 香港牡蛎酶解前后挥发性成分变化及其脱腥方法研究 [D]. 湛江:广东海洋大学, 2019. [LIU Linlin. Study on the change of volatile components and the method of deodorization in the enzymatic hydrolysis of Crassostrea hongkongensis[D]. Zhanjiang:Guangdong Ocean University, 2019.] LIU Linlin. Study on the change of volatile components and the method of deodorization in the enzymatic hydrolysis of Crassostrea hongkongensis[D]. Zhanjiang: Guangdong Ocean University, 2019.
[22]	王森. 鸭肉腥味特征物质及脱腥技术研究 [D]. 郑州:河南农业大学, 2023. [WANG Sen. Study on characteristic substances of duck odorous smell and deodorization technology[D]. Zhengzhou:Henan Agricultural University, 2023.] WANG Sen. Study on characteristic substances of duck odorous smell and deodorization technology[D]. Zhengzhou: Henan Agricultural University, 2023.
[23]	潘晓倩, 周慧敏, 李素, 等. 卤牛肉贮藏过程中气味活性化合物变化及异味分析[J]. 食品科学,2021,42(22):240−248. [PAN Xiaoqian, ZHOU Huimin, LI Su, et al. Changes in odor-active compounds during storage and analysis of off-flavor substances in stewed marinated beef[J]. Food Science,2021,42(22):240−248.] doi: 10.7506/spkx1002-6630-20201217-208 PAN Xiaoqian, ZHOU Huimin, LI Su, et al. Changes in odor-active compounds during storage and analysis of off-flavor substances in stewed marinated beef[J]. Food Science, 2021, 42（22）: 240−248. doi: 10.7506/spkx1002-6630-20201217-208
[24]	姚晓波, 熊光权, 乔宇, 等. 酵母提取物和迷迭香提取物对鲈鱼风味的影响[J]. 食品科技,2020,45(2):144−150. [YAO Xiaobo, XIONG Guangquan, QIAO Yu, et al. Effect of yeast extract and rosemary extract on bass flavor[J]. Food Science and Technology,2020,45(2):144−150.] YAO Xiaobo, XIONG Guangquan, QIAO Yu, et al. Effect of yeast extract and rosemary extract on bass flavor[J]. Food Science and Technology, 2020, 45（2）: 144−150.
[25]	詹萍. 羊肉特征香气成分的鉴定及其肉味香精的制备[D]. 无锡:江南大学, 2013. [ZHAN Ping. Identification of characteristic aroma and preparation of mutton flavor[D]. Wuxi:Jiangnan University, 2013.] ZHAN Ping. Identification of characteristic aroma and preparation of mutton flavor[D]. Wuxi: Jiangnan University, 2013.
[26]	WANG Y, TIAN G, MAO K, et al. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle[J]. Frontiers in Nutrition,2022,9:1022156. doi: 10.3389/fnut.2022.1022156
[27]	陈珍珍, 曾欢, 陶宁萍. 生物脱腥对银鲫腥味物质及微观结构的影响[J]. 食品与发酵工业,2023,49(6):126−134. [CHEN Zhenzhen, ZENG Huan, TAO Ningping. Effects of biological deodorization on fishy substances and microstructure of Carssius auratus gibelio[J]. Food and Fermentation Industries,2023,49(6):126−134.] CHEN Zhenzhen, ZENG Huan, TAO Ningping. Effects of biological deodorization on fishy substances and microstructure of Carssius auratus gibelio[J]. Food and Fermentation Industries, 2023, 49（6）: 126−134.
[28]	刘红娜, 梁晓琳, 田越, 等. 兰州糟肉加工过程中挥发性风味物质的分析[J]. 中国食品学报,2023,23(9):356−367. [LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing [J]. Journal of Chinese Institute of Food Science and Technology,2023,23(9):356−367.] LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing [J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（9）: 356−367.
[29]	李昶甫, 邓静, 王天杨, 等. 干式熟成时间对牦牛肉品质的影响[J]. 食品工业科技,2024,45(15):66−75. [LI Changfu, DENG Jing, WANG Tianyang, et al. Effects of dry aging times on the quality of yak[J]. Meat Science and Technology of Food Industry,2024,45(15):66−75.] LI Changfu, DENG Jing, WANG Tianyang, et al. Effects of dry aging times on the quality of yak[J]. Meat Science and Technology of Food Industry, 2024, 45（15）: 66−75.
[30]	TANAKA T, YAMAUCHI T, KATSUMATA R, et al. Comparison of volatile components in commercial itohiki-natto by solid-phase microextraction and gas chromatography[J]. Nippon Shokuhin Kagaku Kogaku Kaishi,2003,50(6):278−285. doi: 10.3136/nskkk.50.278
[31]	黄晓岚, 雷佳佳, 黄万一, 等. 不同热加工方式对小龙虾虾黄理化特性、挥发性风味物质和感官品质的影响[J]. 食品工业科技,2024,45(15):126−136. [HUANG Xiaolan, LEI Jiajia, HUANG Wanyi, et al. Effects of different thermal processing methods on the physicochemical properties, volatile flavor substances and sensory quality of crayfish hepatopancreas[J]. Meat Science and Technology of Food Industry,2024,45(15):126−136.] HUANG Xiaolan, LEI Jiajia, HUANG Wanyi, et al. Effects of different thermal processing methods on the physicochemical properties, volatile flavor substances and sensory quality of crayfish hepatopancreas[J]. Meat Science and Technology of Food Industry, 2024, 45（15）: 126−136.
[32]	WANG W, FENG X, ZHANG D, et al. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry[J]. Meat Science,2018,140:14−25. doi: 10.1016/j.meatsci.2018.02.016
[33]	杨学博, 陈秋翰, 刘寿春, 等. 基于GC-IMS和OPLS-DA分析酵母-藿香复合对罗非鱼脱腥效果的影响[J/OL]. 食品与发酵工业, 1−11[2025-01-12]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573. [YANG Xuebo, CHEN Qiuhan, LIU Shouchun, et al. Effect of yeast- Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA[J]. Food and Fermentation Industries: 1−11[2025-01-12]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573.] YANG Xuebo, CHEN Qiuhan, LIU Shouchun, et al. Effect of yeast- Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA[J]. Food and Fermentation Industries: 1−11[2025-01-12]. https://doi.org/10.13995/j.cnki.11-1802/ts.036573.
[34]	ZHANG Y, ZHANG S, FAN W, et al. Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry[J]. Journal of the Science of Food and Agriculture,2019,99(8):3957−66. doi: 10.1002/jsfa.9621
[35]	YAO L, MO Y, CHEN D, et al. Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses[J]. LWT,2021,150:111982. doi: 10.1016/j.lwt.2021.111982
[36]	PU D, ZHANG H, ZHANG Y, et al. Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments[J]. Journal of Food Processing and Preservation,2019,43(5):e13933. doi: 10.1111/jfpp.13933
[37]	王静, 唐旭晓, 张应中, 等. 顶空固相微萃取茶油挥发性成分的响应面优化[J]. 食品研究与开发,2020,41(13):93−100. [WANG Jing, TANG Xuxiao, ZHANG Yizhong, et al. Optimization of headspace solid phase micro-extraction of volatile components from Camellia oleifera seeds oil by response surface methodology[J]. Food Research and Development,2020,41(13):93−100.] doi: 10.12161/j.issn.1005-6521.2020.13.015 WANG Jing, TANG Xuxiao, ZHANG Yizhong, et al. Optimization of headspace solid phase micro-extraction of volatile components from Camellia oleifera seeds oil by response surface methodology[J]. Food Research and Development, 2020, 41（13）: 93−100. doi: 10.12161/j.issn.1005-6521.2020.13.015
[38]	尹一鸣, 徐永霞, 张朝敏, 等. 水产品贮藏期间风味劣变机理的研究进展[J]. 食品与发酵工业,2020,46(14):269−274. [YIN Yiming, XU yongxia, ZHANG Zhaomin, et al. The progress on flavor deterioration mechanism of aquatic products during storage[J]. Food and Fermentation Industries,2020,46(14):269−274.] YIN Yiming, XU yongxia, ZHANG Zhaomin, et al. The progress on flavor deterioration mechanism of aquatic products during storage[J]. Food and Fermentation Industries, 2020, 46（14）: 269−274.
[39]	GASPARDO B, PROCIDA G, TOSO B, et al. Determination of volatile compounds in San Daniele ham using headspace GC-MS[J]. Meat science,2008,80(2):204−209. doi: 10.1016/j.meatsci.2007.11.021
[40]	王伯华, 王美焱, 王晨曦, 等. 臭氧处理对洞庭青鲫鱼肉挥发性成分的影响[J]. 食品与发酵工业,2023,49(15):288−295. [WANG Bo, WANG Meiyan, WANG Chenxi, et al. Effects of ozone floatation on volatile components of Carassius auratus var. Dongting meat[J]. Food and Fermentation Industries,2023,49(15):288−295.] WANG Bo, WANG Meiyan, WANG Chenxi, et al. Effects of ozone floatation on volatile components of Carassius auratus var. Dongting meat[J]. Food and Fermentation Industries, 2023, 49（15）: 288−295.
[41]	金文刚, 别玲玲, 裴金金, 等. 基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质[J]. 食品工业科技,2021,42(19):307−313. [JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile flavor compounds of giant salamander (Andrias davidianus) head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry,2021,42(19):307−313.] JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile flavor compounds of giant salamander （Andrias davidianus） head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry, 2021, 42（19）: 307−313.
[42]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学,2019,40(17):36−44. [GU Sailin, TANG Jinjing, ZHOU Xuxia, et al. Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science,2019,40(17):36−44.] doi: 10.7506/spkx1002-6630-20180716-201 GU Sailin, TANG Jinjing, ZHOU Xuxia, et al. Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science, 2019, 40（17）: 36−44. doi: 10.7506/spkx1002-6630-20180716-201
[43]	宋仪, 燕建辉, 张梅超, 等. 酵母发酵脱腥对黄鰤鱼鱼白风味特性的影响[J]. 食品研究与开发,2023,44(16):9−17. [SONG Yi, YAN Jianhui, ZHANG Meichao, et al. Effects of deodorization methods by yeast fermentation on flavor characteristics of Seriola aureovittata Milt[J]. Food Research and Development,2023,44(16):9−17.] doi: 10.12161/j.issn.1005-6521.2023.16.002 SONG Yi, YAN Jianhui, ZHANG Meichao, et al. Effects of deodorization methods by yeast fermentation on flavor characteristics of Seriola aureovittata Milt[J]. Food Research and Development, 2023, 44（16）: 9−17. doi: 10.12161/j.issn.1005-6521.2023.16.002
[44]	曾桥, 吕生华, 段洁, 等. 基于气相离子迁移谱技术分析杜仲叶茯砖茶加工过程中挥发性成分[J]. 食品工业科技,2021,42(21):73−82. [ZENG Qiao, LÜ Shenghua, DUAN Jie, et al. Analysis of volatile compounds in the manufacturing process of Eucommia ulmoides leaves Fu brick tea based on gas chromatography-ion mobility spectrometry method[J]. Science and Technology of Food Industry,2021,42(21):73−82.] ZENG Qiao, LÜ Shenghua, DUAN Jie, et al. Analysis of volatile compounds in the manufacturing process of Eucommia ulmoides leaves Fu brick tea based on gas chromatography-ion mobility spectrometry method[J]. Science and Technology of Food Industry, 2021, 42（21）: 73−82.
[45]	巨晓军, 单艳菊, 刘一帆, 等. 基于气相-离子迁移谱技术分析不同生长速度肉鸡肌肉中挥发性有机物的差异[J]. 食品与发酵工业,2021,47(3):170−175. [JU Xiaojun, SHAN Yanju, LIU Yifan, et al. The analysis of volatile organic compounds in broiler muscles with different growth rates based on GC-IMS technology[J]. Food and Fermentation Industries,2021,47(3):170−175.] JU Xiaojun, SHAN Yanju, LIU Yifan, et al. The analysis of volatile organic compounds in broiler muscles with different growth rates based on GC-IMS technology[J]. Food and Fermentation Industries, 2021, 47（3）: 170−175.
[46]	KANG C, ZHANG Y, ZHANG M, et al. Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA[J]. Food Chemistry,2022,387:132932. doi: 10.1016/j.foodchem.2022.132932
[47]	徐永霞, 白旭婷, 冯媛, 等. 基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化[J]. 食品科学,2021,42(22):270−275. [XU Yongxia, BAI Xuting, FENG Yuan, et al. Changes of flavor compounds in sea bass during steaming process as analyzed by gas chromatography-ion mobility spectroscopy and chemometrics[J]. Food Science,2021,42(22):270−275.] doi: 10.7506/spkx1002-6630-20201219-221 XU Yongxia, BAI Xuting, FENG Yuan, et al. Changes of flavor compounds in sea bass during steaming process as analyzed by gas chromatography-ion mobility spectroscopy and chemometrics[J]. Food Science, 2021, 42（22）: 270−275. doi: 10.7506/spkx1002-6630-20201219-221

[1]	HUANG Kechang, GUO Gangjun, MA Shangxuan, FU Jiarong, XU Wenting, WEI Yuanmiao, YANG Yuexue, HE Xiyong. Optimization of Vacuum Frying Process and Quality Analysis of Macadamia Kernels by Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(5): 197-204. DOI: 10.13386/j.issn1002-0306.2023050079
[2]	SHENG Jinfeng, LEI Yawen, WANG Xuefeng, LI Li, XIN Ming, YE Dongqing, YAN Cailing, LING Dongning. Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis[J]. Science and Technology of Food Industry, 2024, 45(2): 152-160. DOI: 10.13386/j.issn1002-0306.2022120019
[3]	WANG Yuanyuan, HAO Jingrong, YAN Siying, ZHANG Tiantian, DANG Ling, WANG Xiaojing. Optimization of Preparation Process and Quality Analysis of Seabuckthorn Lyophilized Powder Effervescent Tablets[J]. Science and Technology of Food Industry, 2023, 44(10): 235-241. DOI: 10.13386/j.issn1002-0306.2022080179
[4]	GUAN Qinglin, ZHOU Xiaoli, QIN Zhicheng, WANG Yanli, QIN Yumeng, ZHONG Dingjiang. Recip Optimization and Quality Analysis of Lentinus edodes Chutney[J]. Science and Technology of Food Industry, 2023, 44(10): 185-194. DOI: 10.13386/j.issn1002-0306.2022070211
[5]	WANG Dan, JIANG Chunyang, DENG Qiaosheng, YANG Qin, ZHOU Nong. Process Optimization and Quality Analysis of Lycopus lucidus Fermented Wine[J]. Science and Technology of Food Industry, 2023, 44(6): 235-243. DOI: 10.13386/j.issn1002-0306.2022060210
[6]	SHENG Jinfeng, CHEN Kun, LEI Yawen, WANG Xuefeng, TANG Yayuan, YE Dongqing, CHEN Xi, SUN Jian. Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying[J]. Science and Technology of Food Industry, 2022, 43(11): 126-135. DOI: 10.13386/j.issn1002-0306.2021090267
[7]	TANG Xiaoxian, HE Siting, DUAN Zhenhua, LIU Yan, DUAN Weiwen, TANG Meiling, GAO Dan. Response Surface Optimization of Mesona Microwave Intermittent-Hot Air Combined Drying Process and Its Effect on Mesona Gel Quality[J]. Science and Technology of Food Industry, 2022, 43(3): 203-211. DOI: 10.13386/j.issn1002-0306.2021050288
[8]	ZHANG Yu, WANG Ying, LI Zhifang, WANG Di, ZHANG Yanli, ZUO Zhaohang. Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J]. Science and Technology of Food Industry, 2021, 42(17): 209-216. DOI: 10.13386/j.issn1002-0306.2021020126
[9]	LUO Jing, HE Xin, XIE Chao, BAI Dong, LI Hai-bo, HUANG Ju. Optimization of processing technology and quality analysis of high moisture instant shrimp of Solenocera Melantho[J]. Science and Technology of Food Industry, 2018, 39(11): 194-199,204. DOI: 10.13386/j.issn1002-0306.2018.11.034
[10]	DINGKAO Ren- qing, WANG Lin-lin, HAN Ling, WANG Jun, WEN Peng-cheng, JI Yin-li. Quality analysis of Yak Qula in different areas[J]. Science and Technology of Food Industry, 2015, (01): 105-109. DOI: 10.13386/j.issn1002-0306.2015.01.014

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(3)

1.	张洪礼，龚飘飘，杨芬，刘敏，郑继伟，毛建兰. 响应面法优化方竹笋超微粉制作曲奇饼干的关键配方及品质评价. 贵州农业科学. 2024(06): 103-115 .
2.	张翠静，张爽，刘涛，赵丹，晏磊. 固氮氧化亚铁钩端螺旋菌产次生矿物的条件优化及矿物鉴定. 微生物学通报. 2024(10): 3954-3969 .
3.	常茹菲，葛运兵，杨晓丽，张红星，谢远红. 酶解法制备澳洲坚果蛋白肽工艺优化研究. 中国粮油学报. 2024(10): 102-108 .