Page 175 - 《精细化工》2022年第9期

第 9 期 刘双双，等: 恩施土家烟熏腊肉挥发性成分提取 ·1893·

components in food[J]. Journal of Nuclear Agricultural Sciences (核 of volatile flavor compounds in smoked chicken thighs by HS-GC-
农学报), 2015, 29(12): 2366-2374. IMS and HS-SPME-GC-MS[J]. Food and Fermentation Industries
[7] YU A N (余爱农), SONG X J (宋新建), LIU Y X (刘应煊). Study (食品与发酵工业), 2021, 47(9): 253-261.
on smoked Chinese bacon aroma components by solid phase extraction [21] BONNEAU A, BOULANGER R, LEBRUN M, et al. Aroma
carried out by GC-MS[J]. Food Science (食品科学), 2004, 25(8): compounds in fresh and dried mango fruit (Mangifera indica L. cv.
134-137. Kent): Impact of drying on volatile composition[J]. International
[8] SU G R (粟桂蓉), PENG Y Y (彭钰媛), ZHOU L L (周璐璐). Journal of Food Science & Technology, 2016, 51(3): 789-800.
Changes of volatile flavor compounds in the process of traditional [22] WEN Y Q, HE F, ZHU B Q, et al. Free and glycosidically bound
Tujia bacon[J]. Food Scienceand Technology (食品科技), 2017, 42(3): aroma compounds in cherry (Prunus avium L.)[J]. Food Chemistry,
118-123. 2014, 152(6): 29-36.
[9] YU A N (余爱农),WU S Y (吴绍艳). Study on aroma components of [23] WANG R F (王瑞芳), LIU B (刘兵), SUN J (孙杰), et al. Volatile
smoked bacon[J]. Food Science (食品科学), 2003, 24(10): 135-138. aroma analysis of tangerine peel[J]. Fine Chemicals (精细化工),
[10] YU A N, SUN B G, TIAN D T, et al. Analysis of volatile compounds 2022, 39(2): 321-329, 410.
in traditional smoke-cured bacon (CSCB) with different fiber coatings [24] YANG Y N, ZHENG F P, YU A N, et al. Changes of the free and
using SPME[J]. Food Chemistry, 2008, 110(1): 233-238. bound volatile compounds in Rubus corchorifolius L. f. fruit during
[11] PU D D (蒲丹丹), SUN J (孙杰), CHEN H T (陈海涛), et al. ripening[J]. Food Chemistry, 2019, 287: 232-240.
Comparative analysis of volatile flavor compounds of cooked Hunan [25] Ministry of Agriculture of the People's Republic of China. Sensory
and Guangdong bacon by simultaneous distillation and extraction analysis—General guidelines for selection, training and management of
combine with gas chromatography-mass spectrometry (SDE-GC-MS) evaluators Part 1: Selected evaluators: GB/T 16291.1—2012[S].
and gas chromatography-olfactometry (GC-O)[J]. Food Science (食 Beijing: China Standard Press (中国标准出版社), 2012.
品科学), 2015, 36(24): 131-136. [26] WANG H W (王洪伟). Smoked odor characteristics of phenol
[12] RISTICEVIC S, NIRI V H, VUCKOVIC D, et al. Recent developments compounds and their contribution to the smoked flavor of Chinese
in solid-phase microextraction[J]. Analytical and Bioanalytical Chemistry, bacon[D]. Chongqing: Southwest University (西南大学), 2019.
2009, 393(3): 781-795. [27] WANG X (王逍). Preliminary study on key aroma compounds in
[13] DONALD S M. Flavor formation in meat and meat products: A sugar-smoked chicken thighs and its formation mechanism[D].
review[J]. Food Chemistry, 1998, 62(4): 415-424. Jinzhou: Bohai University (渤海大学), 2019.
[14] PAN J (潘见), YANG J J (杨俊杰), ZOU Y Z (邹英子). Comparative [28] JEONG S Y, CHUNG S J, SUB D S, et al. Developing a descriptive
analysis of flavor components in pork from different breeds by analysis procedure for evaluating the sensory characteristics of soy
SPME with different fiber coatings and GC-MS[J]. Food Science (食 sauce [J]. Journal of Food Science, 2004, 69(8): 319-325.
品科学), 2012, 33 (12):169-172. [29] PUJCHAKARN T, SUWONSICHON S, SUWONSICHON T.
[15] ZHOU S X (周世兴), WEI C X (魏彩霞), NIGORA K, et al. Development of a sensory lexicon for a specific subcategory of soy
Chemical composition and phytotoxic activity of the essential oil of sauce: Seasoning soy sauce[J]. Journal of Sensory Studies, 2016,
Dracocephalum integrifolium Bunge (Labiatae) flowers[J]. Fine 31(6): 1-10.
Chemicals (精细化工), 2019, 36(7):1352-1356. [30] WANG D, DUAN C Q, SHI Y, et al. Free and glycosidically bound
[16] ZHANG Y (张昱). Study on the changes of aroma substances in volatile compounds in sun-dried raisins made from different fragrance
Musalaisi wine by E-nose and GC-MS[D]. Alar: Tarim University intensities grape varieties using a validated HS-SPME with GC-MS
(塔里木大学), 2017. method[J]. Food Chemistry, 2017, 228(5): 125-135.
[17] LIANG M (梁淼), YANG Y (杨艳), SHI J Y (石嘉悦), et al. [31] WANG S (王松), SHI D M (史冬梅), LIU G Y (刘国英), et al.
Comparison of enzymatic and acid hydrolysis of bound aroma Analysis of volatile components of base distillates from different
compounds in Litsea mollis Hemsl.[J]. Fine Chemicals (精细化工), layers of jiupei via liquid-liquid microextraction[J]. Fine Chemicals
2020, 37(5): 989-996. (精细化工), 2020, 37(5): 1010-1017.
[18] LUO T (罗涛), FANG W (王丹), XU Y (徐岩), et al. Aroma [32] ZHENG Y (郑月), YANG W S (杨文昇), ZHANG Y H (张宇辉), et
components in Chinese rice wines from different regions[J]. China al. Study on differences of pork flavor between different processing
Brewing (中国酿造), 2009, (2): 14-19. methods "Yangguang-pork" and general farming mode[J]. Food and
[19] WANG J (王娟), YI X (易翔), YANG Q (杨强), et al. Identification Fermentation Industries (食品与发酵工业), 2020, 46(10): 255-263.
of key odorants in tartary buckwheat extracts[J]. Fine Chemicals (精 [33] WANG H W, CHAMBERS E. Sensory characteristics of various
细化工), 2019, 36(7): 1364-1374. concentrations of phenolic compounds potentially associated with
[20] YAO W S (姚文生), CAI Y X (蔡莹暄), LIU D Y (刘登勇). Analysis smoked aroma in foods[J]. Molecules, 2018, 23(4): 1-9.