HS-SPME-GC-MS技术结合电子鼻分析热处理对南京盐水鸭高温蒸煮味的影响

doi:10.3864/j.issn.0578-1752.2023.17.016

中国农业科学 ›› 2023, Vol. 56 ›› Issue (17): 3435-3451.doi: 10.3864/j.issn.0578-1752.2023.17.016

HS-SPME-GC-MS技术结合电子鼻分析热处理对南京盐水鸭高温蒸煮味的影响

吴世豪¹(), 黄天然², 黄明¹()

¹南京农业大学食品科技学院/肉品加工与质量控制教育部重点实验室，南京 210095
²南京黄教授食品科技有限公司/国家禽肉加工技术研发专业中心/江苏省畜禽产品加工工程技术研究中心，南京 211225

收稿日期:2023-03-13 接受日期:2023-05-31 出版日期:2023-09-01 发布日期:2023-09-08
通信作者:
黄明，E-mail：mhuang@njau.edu.cn。
联系方式: 吴世豪，E-mail：2428092648@qq.com。
基金资助:
南京市科技计划项目（“一区一中心”联动专项项目）(202212003)

Effect of Heat Treatment on the Warmed-Over Flavor of Nanjing Water-Boiled Salted Duck Detected by HS-SPME-GC-MS Technology and Electronic Nose

WU ShiHao¹(), HUANG TianRan², HUANG Ming¹()

¹College of Food Science and Technology/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095
²Nanjing Huangjiaoshou Food Science and Technology Co., Ltd./National R&D Center for Poultry Processing/Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing 211225

Received:2023-03-13 Accepted:2023-05-31 Published:2023-09-01 Online:2023-09-08
Supported by:
3194

摘要/Abstract

摘要： 【目的】 以南京盐水鸭为研究对象，通过风味检测技术研究热处理对其高温蒸煮味（warmed-over flavor，WOF）产生的影响，并对其高温蒸煮味的主要成分进行分析，填补南京盐水鸭高温蒸煮味相关研究的空白，为禽类加工方向的异味控制提供一定的科学依据。【方法】 选用12只樱桃谷鸭鸭腿为原料，经过清洗、干腌、湿腌、凉胚、煮制后制作成南京盐水鸭，待其冷却后利用高温蒸煮袋进行真空包装，随机分成4组。其中一组作为对照组不作热处理，另外3组则分别作不同温度的热处理，探究在不同热处理条件下（80 ℃ 50 min、100 ℃ 30 min和121 ℃ 15 min）盐水鸭挥发性气味物质的种类及含量的变化，利用HS-SPME-GC-MS结合电子鼻与感官评价，通过聚类分析、PLS-DA分析研究热处理对南京盐水鸭蒸煮味形成的影响。【结果】 不同热处理条件下南京盐水鸭的挥发性风味物质种类及含量均有所差异。感官评定的结果显示121 ℃处理组的高温蒸煮味最重，然后是100 ℃、80 ℃热处理组，其中未进行热处理的盐水鸭风味最好。GC-MS的结果显示，4个组共检出78种风味化合物，主要包括醛类、酮类、烃类、醇类和含氮含硫及苯系物。对这78种风味物质进行OAV分析，发现其中共有22种OAV>1的活性气味物质，对22种活性气味物质进行聚类分析，结果显示戊醛、2-庚酮、癸醛、十二醛、辛醛、己醛、庚醛、壬醛、2,5-辛二酮、1-辛烯-3-醇和2-戊基呋喃在121 ℃处理组含量最高。对22种气味物质进行OPLS-DA分析，结果显示壬醛、辛醛、戊醛、1-辛烯-3-醇和2-戊基呋喃的VIP>1，且其在121 ℃处理组中含量最高（P<0.05）。【结论】 121℃高温热处理能够显著促进盐水鸭中脂质的氧化降解，使代表性香气物质含量显著下降，代表性异味物质含量显著上升，挥发性风味物质中的壬醛、辛醛、戊醛、1-辛烯-3-醇和2-戊基呋喃是南京盐水鸭高温蒸煮味的主要成分。

关键词: 南京盐水鸭, 热处理, 高温蒸煮味, 挥发性化合物

Abstract:

【Objective】 By using flavor detection technology, the effect of heat treatment on Nanjing water-boiled salted duck’s warmed-over flavor (WOF) was investigated, and the main components of warmed-over flavor were identified. The study could fill the gap in research on warmed-over flavor of Nanjing water-boiled salted duck, as well as provide a basis for controlling the odor associated with poultry processing. 【Method】 The raw materials for the Nanjing water-boiled salted duck were 12 cherry valley duck legs, washed, dry pickled, wet pickled, cooled, and boiled. The samples were vacuum packed in high-temperature retort pouches and randomly divided into four groups after cooling. In order to examine the changes in volatile odor substances in water-boiled salted ducks after heat treatment, one group was used as a control without heat treatment, and the other three groups were heated at different temperatures (80 ℃ 50 min, 100 ℃ 30 min, and 121 ℃ 15 min). By using HS-SPME-GC-MS in combination with electronic nose and sensory evaluation, the effect of heat treatment on Nanjing water-boiled salted duck's warmed-over flavor was studied by cluster analysis and PLS-DA. 【Result】 Under different heat treatment conditions, Nanjing water-boiled salted duck contained different volatile flavor substances. Sensory evaluation showed that the highest warmed-over flavor was found in the 121 ℃ heat treatment group, followed by 100 ℃ and 80 ℃ group, and the best flavor was found in water-boiled salted duck without heat treatment. A total of 78 flavor compounds were detected in the four groups, mainly including aldehydes, ketones, hydrocarbons, alcohols, nitrogenous sulfur, and benzene. These 78 flavor substances were analyzed for OAV, and 22 active odors were detected with OAV>1, among these 22 active odor substances, cluster analysis showed that Valeraldehyde, 2-Heptanone, Decanal, Dodecanal, Octanal, Hexanal, Heptanal, Nonanal, 2,5-Octanedione, 1-Octen-3-ol and 2-Pentylfuran were the most abundant in the 121 ℃ group. Nonanal, Octanal, Valeraldehyde, 1-Octen-3-ol, and 2-Pentylfuran were found to have VIP>1 and the highest content at 121 ℃ in the OPLS-DA analysis (P<0.05). 【Conclusion】 It has been found that heat treatment at 121 ℃ increased oxidative degradation of lipids in water-boiled salted duck, significantly reduced the content of representative aroma substances, and increased the amount of representative odor substances. Nanjing water-boiled salted duck’s warmed-over flavor mainly consisted of Nonanal, Octanal, Valeraldehyde, 1-Octen-3-ol, and 2-Pentylfuran.

Key words: Nanjing water-boiled salted duck, heat treatment, warmed-over flavor, volatile compounds

吴世豪, 黄天然, 黄明. HS-SPME-GC-MS技术结合电子鼻分析热处理对南京盐水鸭高温蒸煮味的影响[J]. 中国农业科学, 2023, 56(17): 3435-3451.

WU ShiHao, HUANG TianRan, HUANG Ming. Effect of Heat Treatment on the Warmed-Over Flavor of Nanjing Water-Boiled Salted Duck Detected by HS-SPME-GC-MS Technology and Electronic Nose[J]. Scientia Agricultura Sinica, 2023, 56(17): 3435-3451.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2023.17.016

https://www.chinaagrisci.com/CN/Y2023/V56/I17/3435

图/表 7

表1

图1

表2

不同热处理温度下南京盐水鸭挥发性风味物质含量的变化"

化合物名称 Compound	SI	鉴定依据 Identification basis	气味描述 Odor description	含量Content (μg·kg^-1)
化合物名称 Compound	SI	鉴定依据 Identification basis	气味描述 Odor description	CK	80 ℃	100 ℃	121 ℃
烃类 Hydrocarbons
(3E)-3-丙-2-烯亚基环丁烯(3E)-3-prop-2-enylidenecyclobutene	828	MS	NC	520.10±15.11a	84.69±3.03b	60.38±2.71b	—
右旋萜二烯 Cyclohexene,1-methyl-4-(1-methylethenyl)-, (4R)-	1071	MS、RI	橙子香气 Orange aroma	669.16±20.31a	—	—	—
3,7-二甲基-1辛烯 3,7-dimethyl-1-Octene	862	MS、RI	NC	308.56±11.33a	—	—	—
茴香脑 cis-Anethol	906	MS、RI	甜、清凉、茴香气味 Sweet, cool, fennel smell	229.56±10.76b	56.43±5.34a	92.81±9.31a	—
十二烷 Dodecane	1200	MS、RI	NC	374.03±12.43b	198.99±8.35a	131.35±6.33a	134.05±5.12a
2,6,10-三甲基十四烷 2,6,10-Trimethyltetradecane	1456	MS、RI	NC	73.09±6.15a	54.57±4.33a	55.81±4.11a	67.92±5.32a
2,6,11-三甲基十二烷 2,6,11-Trimethyldodecane	1241	MS、RI	NC	141.89±9.31a	174.29±8.82a	120.05±10.05a	125.86±9.33a
十四烷 Tetradecane	1400	MS、RI	NC	97.76±9.11a	66.11±6.21a	50.83±3.33a	72.35±5.33a
2-氯辛烷 2-Chlorooctane	902	MS、RI	NC	—	106.63±6.30a	—	—
十五烷 Pentadecane	1504	MS、RI	NC	153.31±10.33a	114.88±9.45a	100.72±8.33a	123.04±10.33a
[1S-(1R,4E,9S)]-4,11,11-三甲基-8-亚甲基双环[7.2.0]十一碳-4-烯 [1S-(1R,4E,9S)]-4,11,11-Trimethyl-8-methylenebicyclo [7.2.0] undec-4-ene	971	MS	NC	9.98±1.21a	—	—	—
异松油烯 Terpinolene	1074	MS、RI	松木，柑橘味 Matsuki, citrus flavor	64.58±4.30a	—	—	—
2,4,6-三甲基癸烷 2,4,6-Trimethyldecane	1087	MS、RI	NC	164.65±10.33a	—	70.55±8.20b	—
柠檬烯 Limonene	1033	MS、RI	柠檬、薄荷味 Lemon, mint flavor	65.91±7.01b	76.01±8.10b	54.37±6.33b	37.44±4.02a
1,5,5-三甲基-6-亚甲基环己烯 6-methylene-1,5,5-Trimethyl cyclohexene	911	MS、RI	NC	52.98±4.37b	51.20±6.12a	—	12.55±0.12b
β-石竹烯 β-Caryophyllene	1468	MS、RI	辛香、木头味 Spicy, woody flavor	85.07±10.33a	—	—	—
α-蒎烯 α-Pinene	1375	MS、RI	松木，针叶香 Pine, coniferous aroma	121.60±11.12a	—	—	—
十六烷 Hexadecane	1618	MS、RI	NC	—	161.39±12.33b	—	89.67±7.33a
2,3,5,8-四甲基癸烷 2,3,5,8-Tetramethyldecane	1080	MS、RI	NC	35.21±1.02a	—	—	—
十一烷 Undecane	1101	MS、RI	NC	63.67±4.33a	56.69±3.72a	52.18±5.11a	64.21±9.02a
癸烷 Decane	996	MS、RI	NC	42.75±8.33a	38.33±5.56a	28.89±2.33a	28.01±1.89a
2,6-二甲基十一烷 2,6-Dimethylundecane	1152	MS、RI	NC	123.50±11.03a	89.69±8.02a	75.16±8.41a	95.15±7.73a
γ-萜品烯 γ-Terpinene	1018	MS、RI	木头，金属味 Wood, metallic smell	32.37±2.36a	33.63±1.03a	44.11±5.45a	43.60±3.33a
CK	80 ℃	100 ℃	121 ℃
11-戊烷-3-基己烷 11-Pentane-3-Methylhexane	804	MS	NC	—	121.68±13.72a	—	—
1,2-环氧十四烷 1,2-Epoxytetradecane	1421	MS、RI	NC	—	16.81±2.01a	—	15.00±1.89a
3-二十碳烯 3-Eicosane	1986	MS、RI	NC	—	123.48±17.03a	—	—
辛基环丙烷 Octylcyclopropane	805	MS、RI	NC	—	—	7.41±0.33a	—
2,4-二甲基十二烷 2,4-Dimethyldodecane	1226	MS、RI	NC	—	—	9.48±1.64a	—
3-二十二烯 3-Docosanol	2281	MS、RI	NC	—	—	21.33±3.41a	28.30±6.02a
环庚三烯 Cycloheptatriene	813	MS、RI	NC	—	—	—	94.34±10.05a
10-二十一碳烯 10-Henicosene	2046	MS、RI	NC	—	—	—	13.66±1.82a
醛类 Aldehydes
戊醛 Valeraldehyde	692	MS、RI	杏仁，麦芽，辛辣味Almond, malt, spicy flavor	280.53±19.33a	285.13±13.02a	256.59±17.56a	996.64±17.01b
癸醛 Decanal	1202	MS、RI	肥皂，橙皮，牛脂味Soap, orange peel, tallow flavor	45.49±4.13a	45.01±3.01a	47.20±3.33a	48.89±4.11a
(Z)-2-壬烯醛 (Z)-2-Nonenal	1146	MS、RI	鸢尾，脂肪，黄瓜味Iris, fatty, cucumber flavor	20.35±2.03a	—	27.09±2.67a	—
壬醛 Nonanal	1101	MS、RI	脂肪，柑橘味 Fatty, citrus flavor	914.53±21.01c	1329.39±32.37b	1316.03±17.33b	1584.60±34.02a
辛醛 Octanal	1003	MS、RI	脂肪，肥皂，柠檬味Fatty, soap, lemon flavor	1022.08±43.73c	1369.69±34.56b	1347.81±29.11b	1689.87±39.72a
庚醛 Heptanal	908	MS、RI	脂肪，柑橘，腐臭味Fatty, citrus, rancid smell	424.10±27.15a	320.82±18.62b	347.96±20.13ab	486.59±30.56a
苯甲醛 Benzaldehyde	961	MS、RI	杏仁，烧糖味Almonds, burnt sugar flavor	91.38±10.33a	73.23±9.67a	65.33±7.56a	80.31±9.02a
己醛 Hexanal	801	MS、RI	低浓度：脂肪、青草味；高浓度：酸败、辛辣味 Low concentration: fat, grassy flavor; high concentration: rancidity, spicy taste	3286.68±312.65b	3788.73±275.13a	3824.27±266.42a	3960.89±302.33a
3-甲基丁醛 Isovaleraldehyde	638	MS、RI	可可、杏仁、麦芽味 Cocoa, almond, malt flavor	351.26±37.42a	—	—	22.70±3.12b
十八醛 Octadecanal	2052	MS、RI	油脂味 Grease smell	7.76±1.21b	15.24±2.73a	20.44±3.32a	20.52±2.67a
十六醛 Hexadecanal	1834	MS、RI	蒜味 Garlic smell	16.83±3.23c	31.57±4.02b	62.38±6.45a	81.02±6.12a
(Z)-4-癸烯醛 (Z)-4-Decenal	667	MS、RI	青味 Green taste	—	21.97±2.33b	56.94±6.67a	—
肉豆蔻醛 Myristicin aldehyde	1198	MS、RI	脂肪、蜡味 Fatty, waxy taste	—	37.94±5.21a	—	—
CK	80 ℃	100 ℃	121 ℃
十二醛 Dodecanal	1423	MS、RI	脂肪、松油味 Fatty, pine oil flavor	13.05±1.01a	15.92±1.67a	13.26±0.92a	16.56±1.93a
十七醛 Heptadecanal	1906	MS、RI	NC	—	—	5.42±0.21a	5.35±0.73a
十三醛 Tridecanal	1503	MS、RI	花，甜味 Flower, sweet	—	—	4.66±0.91a	—
十四醛 Tetradecenal	1611	MS、RI	NC	—	—	22.24±3.72a	51.18±6.11a
(E)-2-辛烯醛 (E)-2-Octenal	1056	MS、RI	绿色，坚果，脂肪味 Green, nutty, fatty flavor	—	—	7.69±2.12a	—
醇类Alcohols
1-辛烯-3-醇 1-Octen-3-ol	956	MS、RI	蘑菇味 Mushroom flavor	1367.97±121.42b	1582.81±145.29b	1469.03±133.65b	1747.05±113.67a
芳樟醇 Linalool	1100	MS、RI	花，薰衣草味 Flower, lavender flavor	206.62±22.67a	116.50±17.33b	135.77±13.51b	106.80±11.01b
2-辛烯-1-醇 2-Octen-1-ol	1104	MS、RI	肥皂，塑料味 Soap, plastic smell	62.19±7.93b	88.07±9.20b	213.03±28.77a	73.28±9.33b
桉叶油醇 Cineole	1031	MS、RI	樟脑样香气，清凉味 Camphor-like aroma, cool taste	348.84±52.21a	131.01±17.83b	158.49±15.01b	186.30±19.62b
4-萜烯醇 Terpinine-4-ol	907	MS	松节油，肉豆蔻 Turpentine, nutmeg	233.49±28.33a	142.54±16.67b	163.39±21.56b	188.70±19.38b
1-十六烷醇 1-Hexadecanol	1889	MS、RI	花，蜡味 Flower, waxy smell	87.03±9.73a	46.30±5.20b	35.49±3.45b	30.84±4.21b
α-松油醇 Alpha-Terpineol	1189	MS、RI	松油，茴香，薄荷味 Pine oil, fennel, mint flavor	131.08±16.31b	—	57.36±11.14a	46.45±8.42a
戊醇 1-Pentanol	760	MS、RI	香醋味 Vinegar flavor	90.04±8.67b	109.13±13.62b	123.92±19.33b	179.04±21.77a
(-)-4-萜品醇 (-)-Terpinen-4-ol	904	MS、RI	NC	366.92±66.67a	—	—	—
(R)-α,α-4-三甲基-3-环己烯-1-甲醇 3-Cyclohexene-1-methanol, α,α, 4-trimethyl-, (R)-	857	MS	NC	74.61±11.01a	74.84±9.82a	—	82.24±7.34a
6-甲基-1-庚醇 6-Methylheptanol	962	MS、RI	化学、青味 Chemical, green	—	—	19.28±2.78a	—
酮类Ketones
2-庚酮 2-Heptanone	891	MS、RI	肥皂味 Soapy smell	24.51±3.12b	219.90±19.33a	247.34±23.56a	281.07±22.67a
2-甲基环戊酮 2-Methylcyclopentanone	921	MS	NC	197.66±18.03b	281.95±25.67a	319.20±33.45a	311.04±29.89a
2，5-辛二酮 2,5-Heptanedione	984	MS、RI	NC	4041.89±245.35a	4392.15±168.62a	4181.72±160.67a	4410.86±217.45a
香叶基丙酮 Geranylacetone	2015	MS、RI	玫瑰，花香 Roses, Flowers	83.22±11.02b	42.88±9.73a	42.48±6.33a	41.93±7.67a
酯类 Esters
己酸乙烯酯 Vinyl hexanoate	998	MS、RI	甜的醚香味 Sweet ether scent	2489.36±344.78a	—	—	—
(3-羟基-2,2,4-三甲基戊基)2-甲基丙酸酯 Propanoic acid, 2-methyl-, 3-hydroxy- 2,2,4-Trimethylpentyl ester	815	MS	NC	205.30±21.33a	115.58±11.45b	173.90±17.67a	121.79±13.80b
CK	80 ℃	100 ℃	121 ℃
含氮含硫及苯系物 Benzene and sulfur series containing nitrogen
2,6-二叔丁基对甲酚 Butylated hydroxytoluene	1180	MS、RI	NC	23.69±4.02b	34.11±3.33a	40.67±6.74a	47.90±5.67a
对二甲苯 p-Xylene	845	MS、RI	塑胶味 Plastic smell	26.69±4.33c	67.20±8.67b	107.65±9.06a	159.93±11.45a
乙胺 Ethylamine	677	MS、RI	鱼味 Fish smell	345.75±39.71a	203.44±22.04b	187.29±23.33b	—
乙基苯 Ether	816	MS、RI	NC	25.68±3.31b	41.59±5.73a	49.51±6.01a	44.13±6.33a
间二甲苯 m-Xylene	869	MS、RI	塑胶味 Plastic smell	—	—	42.86±5.42a	95.43±7.67b
2,4-二叔丁基苯酚 2,4-Di-t-butylphenol	1073	MS、RI	NC	19.42±1.72b	31.47±2.84a	—	34.33±3.65a
甲苯 Toluene	773	MS、RI	油漆味 Smell of paint	—	42.27±6.78a	—	—
邻异丙基甲苯 o-Cymene	846	MS、RI	NC	149.94±17.67a	—	—	—
间异丙基甲苯 m-Cymene	872	MS、RI	NC	101.71±11.33a	—	—	—
2-(氮杂环丁-1-基)乙胺 1-Azetidineethanamine	817	MS、RI	NC	131.54±14.48a	—	—	—
呋喃类 Furans
2-戊基呋喃 2-Pentylfuran	992	MS、RI	豆香、果香 Bean-aroma, fruity	1386.48±110.73d	1887.56±187.42c	2477.94±214.33b	2884.23±267.25a
其他 Others
十二烷-1-磺酰氯 Dodecane-1-sulfonyl chloride	770	MS	NC	—	—	3.92±0.67a	—

表2

表3

不同热处理温度下南京盐水鸭挥发性风味物质的OAV"

化合物名称 Compound	感觉阈值 Sensitivity (μg·kg^-1)	OAV
化合物名称 Compound	感觉阈值 Sensitivity (μg·kg^-1)	CK	80 ℃	100 ℃	121 ℃
醛类 Aldehydes
戊醛 Valeraldehyde	12	23.38	23.76	21.38	83.05
癸醛 Decanal	0.1	454.90	450.10	472	488.90
(Z)-2-壬烯醛 (Z)-2-Nonenal	4.1	4.96	—	6.61	—
壬醛 Nonanal	1	914.53	1329.39	1316.03	1584.6
辛醛 Octanal	0.7	1460.11	1956.7	1925.44	2414.4
庚醛 Heptanal	3	141.37	106.94	115.99	162.20
苯甲醛 Benzaldehyde	350	0.26	0.21	0.19	0.23
己醛 Hexanal	4.5	730.37	841.94	849.84	880.2
3-甲基丁醛 Isovaleraldehyde	0.2	1756.3	—	—	113.5
十二醛 Dodecanal	2	6.53	7.96	6.63	8.28
(E)-2-辛烯醛 (E)-2-octenal	3	—	—	2.56	—
醇类 Alcohols
1-辛烯-3-醇 1-Octen-3-ol	1	1367.97	1582.81	1469.03	1747.05
芳樟醇 Linalool	6	34.44	19.42	22.63	17.80
2-辛烯-1-醇 2-Octen-1-ol	40	1.55	2.20	5.33	1.83
桉叶油醇 Cineole	140.04	2.49	0.94	1.13	1.33
4-萜烯醇 Terpinine-4-ol	1240	0.19	0.11	0.13	0.15
α-松油醇 Alpha-Terpineol	330	0.40	—	0.17	0.14
戊醇 Isoamyl alcohol	4000	0.02	0.03	0.03	0.04
酮类 Ketones
2-庚酮 2-Heptanone	141	0.17	1.56	1.75	1.99
2,5-辛二酮 2,5-Heptanedione	2.52	1603.92	1742.92	1659.41	1750.34
香叶基丙酮 Geranylacetone	60	1.39	0.71	0.71	0.70
酯类 Esters
己酸乙烯酯 Vinyl hexanoate	14	177.81	—	—	—
呋喃类 Furans
2-戊基呋喃 2-Pentylfuran	6	231.08	314.59	412.99	480.705
烃类 Hydrocarbons
茴香脑 cis-Anethol	0.14	925.43	403.07	662.93	—
十二烷 Dodecane	2040	0.09	0.10	0.06	0.07
异松油烯 Terpinolene	3260	0.02	—	—	—
柠檬烯 Limonene	10	6.59	7.60	5.44	3.74
β-石竹烯 β-Caryophyllene	64	1.33	—	—	—
α-蒎烯 α-pinene	6	20.27	—	—	—
含氮含硫及苯系物 Benzene and sulfur series containing nitrogen
对二甲苯 p-Xylene	450.23	0.06	0.15	0.24	0.36
甲苯 Toluene	1550	—	0.03	—	—

表3

图2

图3

图4

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传感器名称Sensor name	性能描述Performance description	灵敏性Sensitivity (mL·m^-3)
W1C	对芳香族化合物敏感，苯 Sensitive to aromatic compounds, Benzene	10
W5S	对氮氧化物敏感 Sensitive to nitrogen oxides	1
W3C	对香气敏感，氨气 Sensitive to aroma, ammonia	10
W6S	对氢化物敏感 Sensitive to hydrides	100
W5C	对短链烷烃及芳香组分敏感 Sensitive to short-chain alkanes and aromatic components	1
W1S	对甲基敏感 Sensitive to methyl groups	100
W1W	对硫化物敏感 Sensitive to sulfides	1
W2S	对醇、醛、酮类化合物敏感 Sensitive to alcohols, aldehydes and ketones	100
W2W	对芳香成分及有机硫化物敏感 Sensitive to aromatic components and organic sulfides	1
W3S	对长链烷烃敏感 Sensitive to long-chain alkanes	100

HS-SPME-GC-MS技术结合电子鼻分析热处理对南京盐水鸭高温蒸煮味的影响

Effect of Heat Treatment on the Warmed-Over Flavor of Nanjing Water-Boiled Salted Duck Detected by HS-SPME-GC-MS Technology and Electronic Nose

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