Rapid identification method of aroma quality of minced mutton
A rapid identification method of the aroma quality of minced mutton comprises the following steps: 1, extracting volatile components in the minced mutton through headspace solid-phase microextraction;2, performing chromatography and mass spectrometry; 3, scoring by using different characteristic aro...
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Format: | Patent |
Sprache: | chi ; eng |
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Zusammenfassung: | A rapid identification method of the aroma quality of minced mutton comprises the following steps: 1, extracting volatile components in the minced mutton through headspace solid-phase microextraction;2, performing chromatography and mass spectrometry; 3, scoring by using different characteristic aromas as sensory attributes; 4, comparing the chromatographic peak value with an NIST spectrum library and a Wiley spectrum library, and calculating the KI value of a test object when SI is greater than 800 and smaller than 1000 by using a normal alkane mixture of C8-C24 as a standard; 5, comparing the chromatographic peak area with the chromatographic peak area of 1,2-dichlorobenzene, and calculating the relative content; 6, identifying characteristic aroma components by a partial least square regression method. By the rapid identification method, through combination of a solid-phase microextraction technology, a GC-MS technology, a GC-O technology and sensory analysis, the aroma componentsin the minced mutton can b |
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