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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 719 - 728 (10page)
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초록· 키워드
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The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.
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등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
Ayseli, M. T. / 2014 / Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value / J. Food Nutr. Res 53:137~142
Brunton, N. P. / 2000 / A comparison of solid-phase microextraction(SPME)fibres for measurement of hexanal and pentanal in cooked turkey / Food Chem 68:339~345
Bueno, M. / 2014 / A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins / Meat Sci 98:622~628
Chen, G. J. / 2009 / Aroma-active compounds of Beijing roast duck / Flavour. Frag. J 24:186~191
Chen, S. / 2013 / Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution / J. Agric. Food Chem 61:11295~11302
Brunton, N. P. / 2000 / A comparison of solid-phase microextraction(SPME)fibres for measurement of hexanal and pentanal in cooked turkey / Food Chem 68:339~345
Bueno, M. / 2014 / A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins / Meat Sci 98:622~628
Chen, G. J. / 2009 / Aroma-active compounds of Beijing roast duck / Flavour. Frag. J 24:186~191
Chen, S. / 2013 / Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution / J. Agric. Food Chem 61:11295~11302
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