Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (6): 1116-1121.DOI: 10.11869/j.issn.100-8551.2019.06.1116

• Food Irradiation·Food Science • Previous Articles     Next Articles

The Detection of Volatile Flavor Substances of Irradiated Duck Products by Electronic Nose

FENG Min1,2, WANG Min1, CHANG Guobin3, ZHANG Yang3, ZHAO Yongfu1,*   

  1. 1 Institute of Application of Energy, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
    2 Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210014;
    3 Yangzhou University College of Animal Science and Technology, Yangzhou, Jiangsu 225004
  • Received:2018-01-15 Online:2019-06-10 Published:2019-04-16


冯敏1,2, 汪敏1, 常国斌3, 张扬3, 赵永富1,*   

  1. 1 江苏省农业科学院农业设施与装备研究所,江苏 南京 210014;
    2 农业农村部长江中下游设施农业工程重点实验室,江苏 南京 210014;
    3 扬州大学动物科学与技术学院,江苏 扬州 225004
  • 通讯作者: 赵永富,男,研究员,主要从事农副产品辐照加工及质量安全研究。
  • 作者简介:冯敏,女,副研究员,主要从事农副产品加工研究。
  • 基金资助:

Abstract: In order to study the "Irradiation off-odor" of duck products, and distinguish the irradiated duck products through the volatile flavor substances, samples of roasted ducks and salty wild ducks were irradiated with different doses. The changes of volatile flavor substances were detected using electronic nose, and the main categories of volatile flavor substances in duck products were investigated. The results show that the response values of the volatile flavor substances of two duck products change after irradiation, but the main volatile flavor substances before and after irradiation did not change which were aromatic compounds, ammonia hydrogen sulfide, aromatic compounds and organic sulfide. From the results of three kinds of analysis (Loading, LDA and PCA), the LDA analysis can effectively distinguish roasted ducks or salty wild ducks irradiated with different doses. It provides the potential for promoting irradiation technology in duck products.

Key words: duck products, irradiation, volatile flavor components, electronic nose

摘要: 为了研究辐照肉鸭产品的“辐照味”问题,通过挥发性风味物质区分辐照肉鸭产品,对烤鸭、盐水鸭2种肉鸭产品进行不同剂量的辐照处理后,采用电子鼻检测产品中挥发性风味物质的变化,并对产品中挥发性风味物质的主要类别进行分析。结果表明,辐照处理后2种肉鸭产品中的挥发性风味物质的响应值都发生了变化,但辐照前后主要的挥发性风味物质的类别都是氨类和芳香型化合物、硫化氢、芳香化合物和有机硫化物。Loading、LDA、PCA分析结果表明,LDA分析能够有效区分经不同剂量辐照处理的烤鸭和盐水鸭。本研究结果为促进辐照技术在鸭肉产品中的应用提供了理论依据。

关键词: 肉鸭产品, 辐照, 挥发性风味成分, 电子鼻