食品科学 ›› 2019, Vol. 40 ›› Issue (16): 185-192.doi: 10.7506/spkx1002-6630-20180725-304

• 成分分析 • 上一篇    下一篇

3个品牌干腌火腿皮下脂肪挥发性风味比较分析

谭椰子,周光宏,徐幸莲,刘 源,李春保,张丹妮   

  1. 1.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;2.上海交通大学农业与生物学院,上海 200240;3.北京工商大学食品质量与安全北京实验室,北京食品营养与人类健康高精尖创新中心,北京 100048
  • 出版日期:2019-08-25 发布日期:2019-08-26
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400103;2016YFD0401502);北京食品营养与人类健康高精尖创新中心开放课题

Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams

TAN Yezi, ZHOU Guanghong, XU Xinglian, LIU Yuan, LI Chunbao, ZHANG Danni   

  1. 1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; 3. Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
  • Online:2019-08-25 Published:2019-08-26

摘要: 为确定并分析各种挥发性风味活性物质对干腌火腿皮下脂肪整体风味的贡献,取金华金字火腿、宣威浦记火腿和长寿如皋火腿3 个不同年份的皮下脂肪,利用电子鼻技术和固相微萃取-气相色谱-质谱联用技术对挥发性物质进行分析。结果表明,电子鼻技术可以实现对皮下脂肪的香味轮廓进行快速区分,气相色谱-质谱联用技术共检测出皮下脂肪中的62 种挥发性风味物质,然后经相对气味活度值分析得到15 种有较大贡献的活性物质,分别为3-甲基丁醛、己醛、庚醛、辛醛、(E)-2-庚烯醛、壬醛、(Z)-2-辛烯醛、2-壬烯醛、6-壬烯醛、(Z,Z)-2,4-癸二烯醛、1-辛烯-3-酮、1-辛烯-3-醇、2-甲基丁酸乙酯、2-正戊基呋喃和2-乙基呋喃;主成分分析表明,这15 种活性物质可以实现对皮下脂肪挥发性风味的区分。

关键词: 干腌火腿, 皮下脂肪, 挥发性风味物质, 电子鼻, 气相色谱-质谱联用技术, 相对气味活度值, 主成分分析

Abstract: This study was done to identify the flavor-active volatile compounds and analyze their contributions to the overall flavor of subcutaneous fat of dry-cured hams. The subcutaneous fat samples were collected from Jinhua Jinzi, Xuanwei Puji and Changshou Rugao dry-cured hams of different ages and were analyzed for volatile compounds using an electronic nose and solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS). Results showed that the electronic nose could rapidly distinguish among different aroma profiles of dry-cured hams. Sixty-two volatile compounds were identified by GC-MS. Fifteen volatile compounds, including 3-methylbutanal, hexanal, heptanal, octyl aldehyde, (E)-2-heptenal, nonanal, (Z)-2-octenal, 2-nonenal, 6-nonenal, (Z,Z)-2,4-decadienal, 1-octen-3-one, 1-octen-3-ol, ethyl 2-methylbutyrate, 2-n-pentylfuran and 2-ethylfuran, were determined as the key aroma contributors by relative odor activity value (ROAV). Principal component analysis indicated that good discrimination among different flavors of subcutaneous fat was achieved on the basis of these aroma compounds.

Key words: dry-cured ham, subcutaneous fat, volatile compounds, electronic nose, gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), principal component analysis (PCA)

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