Affiliation:
1. Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China
Abstract
In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processing stages and establish the fingerprint. The differences among these stages were analyzed using multivariate statistical analysis, and the mechanism underlying volatile flavor compound formation was explored by discriminant analysis of Ejiao at different processing stages. The results indicated that Ejiao contains 47 volatile flavor compounds at different processing stages; they mainly include aldehydes, alcohols, esters, ketones, dimethyl disulfide, thiazole, and pyrazines. During Ejiao processing, the formation of these substances is mainly attributable to the Maillard reaction, amino acid or protein-oxidized lipid interaction, lipid oxidation and degradation, and long-chain compound degradation during heating. Principal component analysis results showed that volatile flavor compounds could be used to distinguish different Ejiao processing stages. The current results provide some reference for flavor and quality control of Ejiao products.
Subject
Safety, Risk, Reliability and Quality,Food Science
Reference24 articles.
1. Characterization of Aroma-Active Components and Antioxidant Activity Analysis of E-jiao (Colla Corii Asini) from Different Geographical Origins
2. Investigations on key aroma compounds in colla corii asini by GC-MS/GC-O combined with chemometrics;Y. Yu;Modern Food Science and Technology,2016
3. Analysis of aroma active compounds of Ejiao;X. Sui;Journal of Food Science & Technology,2021
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献