食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 成分分析 •    下一篇

红烧肉口腔加工过程中的香气释放规律

刘登勇,曹振霞   

  1. 渤海大学
  • 收稿日期:2019-03-01 修回日期:2019-11-22 出版日期:2020-02-25 发布日期:2020-03-02
  • 通讯作者: 刘登勇 E-mail:jz_dyliu@126.com

Aroma release from Stewed Pork with Brown Sauce during oral processing

2   

  • Received:2019-03-01 Revised:2019-11-22 Online:2020-02-25 Published:2020-03-02

摘要: 本文以红烧肉为研究对象,探究其在不同口腔加工阶段的香气释放规律。经过招募、筛选和专业培训,最终构建由4人组成的受试者小组。要求4名受试者自由咀嚼红烧肉样品,并在不同口腔加工阶段使用Tedlar?采样袋收集呼出的气体,之后应用固相微萃取-气相色谱/质谱技术对呼气中挥发性成分进行检测。对每名受试者在不同加工阶段的呼气成分进行定性定量分析。对总香气释放与咀嚼参数进行相关性分析并比较吞咽前和吞咽后阶段香气释放量的分布。结果表明:绘制的香气释放曲线(总体和个体)显示红烧肉在口腔加工过程中的香气释放始终处于动态变化,且个体差异性不可避免;相关性分析结果表明,咀嚼时间(r=0.910,P<0.01)和咀嚼次数(r=0.851,P<0.01)与香气释放量存在极显著的正相关性;且吞咽前阶段与吞咽后相比香气释放比率较大;通过分析3类疏水性(log P值)不同的主要挥发物在吞咽前后的释放量,香气物质的疏水性越高,吞咽后香气释放的水平也随之增高。使用气体采集袋结合固相微萃取-气相色谱/质谱技术是一种新型的检测方法,可对食物(红烧肉)口腔加工过程中呼气的挥发性组分进行定性定量分析,为食物的香气释放动力学研究奠定方法学基础。

关键词: 红烧肉, 口腔加工, 香气释放

Abstract: This paper took stewed pork with brown sauce as the research project to explore its aroma release at different oral processing stages. The panel of four subjects was built by recruiting members for evaluation, selection, and professional training. Four subjects chewed the samples of Stewed Pork with Brown Sauce freely and collected the exhaled gas samples used Tedlar? gas bags at different oral processing stages, followed by solid phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) to detect volatile organic compounds in the exhaled gas. Qualitative and quantitative analysis of the exhaled gas for each subject at different oral processing stages. The correlation between total aroma release and chewing parameters were analyzed, and the distribution of aroma release at pre- and post-swallow was compared. Results showed that the aroma release curves (panel and individual) were found that the aroma release was always in dynamic change during the oral processing from Stewed Pork, and the inter-individual difference was still unavoidable; Correlation analysis showed that there was a significant positive correlation between the chewing times (r=0.910, P<0.01) and the chewing cycles (r=0.851, P<0.01) on the amount of aroma release; Moreover, the ratio of aroma release was larger at the pre-swallow stage than the post-swallow stage; The release of three major volatiles with different hydrophobicity (log P values) were also analyzed between pre-swallow and post-swallow stages, and the higher the hydrophobicity of the volatile, the more release of aroma at post-swallow. The use of Tedlar? bags combined with solid phase microextraction-gas chromatography/mass spectrometry was a novel detection method for qualitative and quantitative analysis of the exhaled gas from food (Stewed Pork with Brown Sauce) during oral processing. It laid a methodological foundation for the study of the release kinetics of food aroma.

Key words: Stewed Pork with Brown Sauce, oral processing, aroma release

中图分类号: