盐水鹅与酱鹅营养成分及主体风味物质的解析

摘要/Abstract

摘要： 为了比较盐水鹅和酱鹅的差异，以浙东盐水鹅和酱鹅为原料，测定2 种样品的营养成分的含量（蛋白质、脂肪、灰分，水分）与基本理化指标（pH值、色泽），并对样品进行感官评价，运用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术对样品的主体挥发性成分进行分析。结果表明，酱鹅的蛋白质、灰分、脂肪含量和L*值明显高于盐水鹅（P＜0.05），而水分和pH值差异不显著；就感官评分而言，两者的品质都良好，但在风味方面，酱鹅感官评分显著高于盐水鹅（P＜0.05）。就风味差异而言，盐水鹅共有63 种挥发性风味物质，主要挥发性成分为醛类、酮类、醇类物质，其中，2,4-戊二烯醛是最主要的风味物质，2-甲基-3-辛酮、1-辛烯-3-醇也对其特有风味有重大贡献；酱鹅共含有71 种挥发性成分，主要有酮类、醛类、吡嗪类，其中，酮类含量最高，吡嗪类化合物是酱鹅独有的物质。2-乙基-3-羟基-四氢吡喃酮、壬醛、四甲基吡嗪等对其烘烤风味的形成具有重要作用。其研究结果对盐水鹅和酱鹅产品加工具有重要指导意义。

关键词: 酱鹅, 盐水鹅, 顶空固相微萃取-气相色谱-质谱联用, 营养成分, 挥发性风味成分

Abstract: In order to compare the difference between salted goose and braised goose, Zhedong salted goose and braised goose as experimental materials were used in this paper, with the determination of nutrient content ( protein, fat, ash, moisture ) and the physicochemical properties ( pH, color ) of two products. In addition, the sensory evaluation of the two products was measured, and their volatile substances were analyzed by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the content of protein, ash, fat and L* value of the salted goose were significantly higher than those of salted goose (P< 0.05), while the differences with water and pH of the two products were not significant. In terms of sensory evaluation, the quality of both was good, however, in terms of flavor, the scores of braised goose were significantly higher than that of salted goose (P< 0.05). In terms of flavor differences, 63 volatile flavor compounds were identified from salted goose in total and the major volatile components were aldehydes, ketones, alcohols, of which 2,4-pentadiene was the most important compounds; 2- methyl-3-octanone and 1-octylene-3-alcohol also had a significant contribution to its specific flavor. Braised goose contained 71 kinds of volatile components in total and mainly were ketones, aldehydes and pyrazines, of which the content of ketones was highest and pyrazines was unique compound. 2-ethyl-3-hydroxy-tetrahydropyranone, nonanal and tetramethylpyrazine were important for the formation of roast flavor. The results of the study are of great significance to the processing of salted goose and braised goose.

Key words: braised goose, salted goose, headspace solid-phase microextraction-gas chromatography-mass spectrometry, nutrient composition(HS-SPME-GC-MS), volatile flavor compounds

中图分类号:

TS251.1

唐霄郑兰亭孙杨赢潘道东曹锦轩熊金波沈铭聪. 盐水鹅与酱鹅营养成分及主体风味物质的解析[J]. 食品科学, 0, (): 0-0.

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