苹果木烟熏液的品质特性

doi:10.7506/spkx1002-6630-201608019

食品科学

苹果木烟熏液的品质特性

赵冰，李素，王守伟*，成晓瑜，乔晓玲，李家鹏，曲超，艾婷，许典

中国肉类食品综合研究中心，北京食品科学研究院，肉类加工技术北京市重点实验室，北京 100068

出版日期:2016-04-25 发布日期:2016-04-13

Quality Characteristics of Liquid Smoke Flavoring Obtained from Apple Wood

ZHAO Bing, LI Su, WANG Shouwei*, CHENG Xiaoyu, QIAO Xiaoling, LI Jiapeng, QU Chao, AI Ting, XU Dian

Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences,China Meat Research Center, Beijing 100068, China

Online:2016-04-25 Published:2016-04-13

摘要/Abstract

摘要：

以苹果木烟熏液为研究对象，从感官品质、pH值、羰基化合物、酚类化合物、苯并（a）芘的含量、挥发性风味物质的组成和电子鼻分析等角度研究苹果木烟熏液的性质，并与目前市场上烟熏液产品进行比较。结果表明，苹果木烟熏液pH值为2.31，酚类化合物、羰基类化合物的含量分别达到9.94 mg/mL和7.91 g/100 mL，挥发性风味物质以酚类物质和醛类为主，相对含量分别为36.15%和17.58%，通过电子鼻主成分分析发现，苹果木烟熏液与其他几种烟熏液之间主成分有显著性差异，与市场其他烟熏液相比，在核心成分和特征性风味物质均有明显的优势，同时无苯并（a）芘检出，表明苹果木烟熏液具有良好的应用前景。

关键词: 苹果木屑, 烟熏液, 风味物质, 苯并（a）芘, 酚类化合物

Abstract:

The smoke flavoring obtained in our laboratory from apple wood was evaluated for its quality characteristics
such as sensory quality, pH, the contents of carbonyl compounds, phenols and benzo(a)pyrene, volatile flavor composition
and electronic nose analysis in comparison with commercial products. The results showed that pH value of the liquid smoke
flavoring from apple wood was 2.31 and it contained 9.94 mg/mL of phenolic compounds and 7.91 g/100 mL of carbonyl
compounds. Phenols and aldehydes were the dominant volatile flavor compounds in the smoke flavoring, accounting for
36.15% and 17.58% of the total amount of volatiles, respectively. Electronic nose combined with principal component
analysis revealed that the smoke flavoring from apple wood had significant differences in principal components compared
with commercial products and was obviously advantageous in terms of major components and characteristic flavor
compounds. Meanwhile, benzo(a)pyrene was not detected in smoke flavoring. Thus, it has a good application prospect.

Key words: apple wood, smoke flavoring, flavor substance, benzo(a)pyrene, phenolic compounds

中图分类号:

TS251.1

赵冰，李素，王守伟，成晓瑜，乔晓玲，李家鹏，曲超，艾婷，许典. 苹果木烟熏液的品质特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201608019.

ZHAO Bing, LI Su, WANG Shouwei, CHENG Xiaoyu, QIAO Xiaoling, LI Jiapeng, QU Chao, AI Ting, XU Dian. Quality Characteristics of Liquid Smoke Flavoring Obtained from Apple Wood[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608019.

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苹果木烟熏液的品质特性

Quality Characteristics of Liquid Smoke Flavoring Obtained from Apple Wood

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