通过GC-O-MS研究了非烟熏培根中的香气特征,GC×GC-TOFMS,和GC-IMS。GC-O-MS对于检测醛是有利的。GC×GC-TOFMS对碳氢化合物和酒精更敏感,而GC-IMS检测类别的平衡范围。所有三种方法均可识别239种检测到的挥发物中只有9种。因此,三种方法的结合被证明是全面分析培根香气特征的最有效方法。使用风味稀释度(FD)因子大于27的芳香化合物进行重组和省略试验;五种挥发物被鉴定为非烟熏培根中的关键芳香化合物,包括己醛,(E,E)-2,4-decadienal,1-octen-3-ol,二氢-5-戊基-2(3H)-呋喃酮,和3-甲基丁酸。其中,己醛和1-辛烯-3-醇表现出相对较高的FD因子和气味活性值(OAV),所以他们被确认为主要贡献者。同时,七种挥发物促成了不同地区非烟熏培根的独特香气。不同地区培根香气的差异主要是由于各种挥发物的含量而不是种类。对未熏制培根中的香气进行综合分析可以揭示理论信息,以改善产品的工艺和质量控制。
The aroma profiles in non-smoked bacon were investigated via GC-O-MS, GC × GC-TOFMS, and GC-IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product.