The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics
To explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by combining chemometrics methods. The results showed th...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-11-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240615 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850266103940382720 |
|---|---|
| author | ZHOU Zhou LIU Cheng-gang CAO Meng YAO Heng-zhe LI Fei DU Xian-feng |
| author_facet | ZHOU Zhou LIU Cheng-gang CAO Meng YAO Heng-zhe LI Fei DU Xian-feng |
| author_sort | ZHOU Zhou |
| collection | DOAJ |
| description | To explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by combining chemometrics methods. The results showed that a total of 24 volatile compounds were identified by GC-MS, which could be divided into aldehydes, ketones, esters, thioethers, alcohols and others. Among them, the proportion of alcohol volatile flavor substances reached 83.38% and 83.39% after stewing and sterilization, respectively, with high proportions of ethanol and acetaldehyde. The proportion of ketone volatile flavor substances increased gradually with the progression of processing stages, imparting fruity, fresh, and buttery aromas to the goose cubes. Multivariate statistical analysis showed that there were statistical differences in the characteristic flavor components of different samples. The ROAV method determined 7, 5, 4, and 4 key volatile flavor substances for each sample, respectively, among which aldehydes were the key volatile flavor components for all four processing stages, positively contributing to the flavor of Gushi goose cubes at different processing stages. Based on the results of GC-MS, the orthogonal partial least squares discriminant analysis model, principal component analysis and cluster analysis showed that the flavor of the samples after stewing and sterilization was close, indicating that the sterilization had a great influence on the flavor of Gushi goose products. This study is of great significance to improve the deep processing level and large-scale production of Xinyang Gushi goose blocks, as well as enhance the added value of Xinyang dishes. |
| format | Article |
| id | doaj-art-72ae6bc95d9b4fcb957ba4b65aec7ed7 |
| institution | OA Journals |
| issn | 1007-7561 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-72ae6bc95d9b4fcb957ba4b65aec7ed72025-08-20T01:54:15ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612024-11-0132611712410.16210/j.cnki.1007-7561.2024.06.014The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with ChemometricsZHOU Zhou0LIU Cheng-gang1CAO Meng2YAO Heng-zhe3LI Fei4DU Xian-feng5School of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, ChinaSchool of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, ChinaSchool of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, ChinaQingdao Hotel Management Vocational and Technical College, Qingdao, Shandong 266100, ChinaSchool of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, ChinaTourism Culinary College, Harbin University of Commerce, Harbin, Heilongjiang 150025, ChinaTo explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by combining chemometrics methods. The results showed that a total of 24 volatile compounds were identified by GC-MS, which could be divided into aldehydes, ketones, esters, thioethers, alcohols and others. Among them, the proportion of alcohol volatile flavor substances reached 83.38% and 83.39% after stewing and sterilization, respectively, with high proportions of ethanol and acetaldehyde. The proportion of ketone volatile flavor substances increased gradually with the progression of processing stages, imparting fruity, fresh, and buttery aromas to the goose cubes. Multivariate statistical analysis showed that there were statistical differences in the characteristic flavor components of different samples. The ROAV method determined 7, 5, 4, and 4 key volatile flavor substances for each sample, respectively, among which aldehydes were the key volatile flavor components for all four processing stages, positively contributing to the flavor of Gushi goose cubes at different processing stages. Based on the results of GC-MS, the orthogonal partial least squares discriminant analysis model, principal component analysis and cluster analysis showed that the flavor of the samples after stewing and sterilization was close, indicating that the sterilization had a great influence on the flavor of Gushi goose products. This study is of great significance to improve the deep processing level and large-scale production of Xinyang Gushi goose blocks, as well as enhance the added value of Xinyang dishes.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240615gushi goose nuggetsgas chromatography-mass spectrometryvolatile flavor substancesrelative odor activity valuestoichiometry |
| spellingShingle | ZHOU Zhou LIU Cheng-gang CAO Meng YAO Heng-zhe LI Fei DU Xian-feng The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics Liang you shipin ke-ji gushi goose nuggets gas chromatography-mass spectrometry volatile flavor substances relative odor activity value stoichiometry |
| title | The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics |
| title_full | The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics |
| title_fullStr | The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics |
| title_full_unstemmed | The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics |
| title_short | The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics |
| title_sort | flavor change mechanism of gushi goose nuggets at different processing stages analyzed by gc ms combined with chemometrics |
| topic | gushi goose nuggets gas chromatography-mass spectrometry volatile flavor substances relative odor activity value stoichiometry |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240615 |
| work_keys_str_mv | AT zhouzhou theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT liuchenggang theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT caomeng theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT yaohengzhe theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT lifei theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT duxianfeng theflavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT zhouzhou flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT liuchenggang flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT caomeng flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT yaohengzhe flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT lifei flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics AT duxianfeng flavorchangemechanismofgushigoosenuggetsatdifferentprocessingstagesanalyzedbygcmscombinedwithchemometrics |