Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

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成果类型：

期刊论文

作者：

Tian, Xing;Li, Zong Jun;Chao, Yu Zhou;Wu, Zhong Qin;Zhou, Ming Xi;...

通讯作者：

Li, ZJ

作者机构：

[Li, Zong Jun; Tian, Xing; Zhou, Ming Xi; Wu, Zhong Qin] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

[Zeng, Jian; Tian, Xing; Zhe, Jie; Xiao, Shu Ting] Hunan Univ Chinese Med, Coll Pharm, Changsha 410208, Hunan, Peoples R China.

[Tian, Xing] Hunan Engn Res Ctr Drug & Food Homol Funct Food, Changsha 410208, Hunan, Peoples R China.

[Chao, Yu Zhou] Hunan Binzhilang Food Sci Ltd Co, Engn Technol Res Ctr, Xiangtan 411100, Hunan, Peoples R China.

[Li, ZJ] 1 Nongda Rd, Changsha 410128, Peoples R China.

通讯机构：

[Li, ZJ ] 1

1 Nongda Rd, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Dry-cured pork products;Electronic tongue;GC-IMS;Salt content;Taste-active;Volatile compounds

期刊：

Food Research International

ISSN：

0963-9969

年：

2020

卷：

137

页码：

109456

DOI：

10.1016/j.foodres.2020.109456

基金类别：

This study was supported by “ Hunan Natural Science Foundation Program ” (Project No. 2019JJ50450 ),” and “Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China. The authors thank AiMi Academic Services ( www.aimieditor.com ) for English language editing and review services and thank Shandong Hanon Instruments Co., Ltd. for providing the GC-IMS instrument and technical support.

机构署名：

本校为第一机构

院系归属：

食品科学技术学院

摘要：

Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acid...

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Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

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