基于电子鼻与GC-MS分析精氨酸-葡萄糖美拉德反应体系挥发性风味成分的差异性

为研究不同反应时间对精氨酸-葡萄糖美拉德反应体系挥发性风味物质的影响,利用电子鼻与气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS),结合主成分分析(principal component analysis,PCA)和线性判别分析(linear discrimin...

Analysis of the Difference of Volatile Flavor Components of Arginine-Glucose Maillard Reaction System Based on Electronic Nose and GC-MS

In order to study the effect of different reaction times on the volatile flavor compounds of the arginine-glucose Maillard reaction system,an electronic nose and gas chromatography-mass spectrometry(GC-MS)were used in conjunction with principal component analysis(PCA)and linear discriminant analysis(LDA)were used to analyze the difference of the volatile flavor components of the arginine-glucose Maillard reaction system at different reaction times.The results showed that both PCA and LDA could distinguish 30 d and 40 d samples better,but for other samples,PCA was better than LDA.GC-MS had detected a total of 50 volatile substances from the arginine-glucose Maillard reaction system,which could be divided into 6 types of substances including alcohols,aldehydes,ketones,esters,alkanes and other compounds.Ester substances were the main volatile substances in the 10 d and 20 d samples,and alcohols were the main volatile constituents in the 20 d and 30 d samples.The main volatile constituents were significantly different at different reaction times.Principal component analysis was performed on the volatile substances of different arginine-glucose Maillard reaction system samples,the quality evaluation model was established,and the order of comprehensive scores at different times was 20,10,60,40,30 d and 50 d.