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Meat Sci

Title:		Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
Author(s):		Yin X; Lv Y; Wen R; Wang Y; Chen Q; Kong B;
Address:		"College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Shimadzu (China) Co., LTD., Shenyang, Liaoning 110000, China. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: chenqianego7@126.com. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com"
Journal Title:		Meat Sci
Year:		2021
Volume:		20201014
Issue:
Page Number:		108345 -
DOI:		10.1016/j.meatsci.2020.108345
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue). Four varieties of traditional sausages and four varieties of conventional sausages were selected. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. The total contents of aldehydes (211.32 mug/kg), ketones (404.28 mug/kg), phenols (1795.40 mug/kg) and furans (928.73 mug/kg) in the traditional sausages were significantly higher than those in the conventional sausages (P < 0.05). The results of GC/MS coupled with E-nose based on principal component analysis could discriminate the sausages well, but the E-tongue could not clearly distinguish them. The results of partial least square regression (P < 0.05, Q(2) = 0.659) indicated that there was a high correlation between the E-nose sensors and volatiles of Harbin red sausages"
Keywords:		Animals Cattle Chickens *Electronic Nose Gas Chromatography-Mass Spectrometry/methods Meat Products/*analysis Solid Phase Microextraction/methods Swine Volatile Organic Compounds/*analysis Electronic nose Electronic tongue Flavour profile Hs-spme-gc/ms Ha;
Notes:		"MedlineYin, Xiaoyu Lv, Yichao Wen, Rongxin Wang, Yan Chen, Qian Kong, Baohua eng England 2020/10/30 Meat Sci. 2021 Feb; 172:108345. doi: 10.1016/j.meatsci.2020.108345. Epub 2020 Oct 14"