食品科学 ›› 2019, Vol. 40 ›› Issue (24): 220-227.doi: 10.7506/spkx1002-6630-20190104-062

• 成分分析 • 上一篇    下一篇

基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响

刘登勇,赵志南,吴金城,邹玉峰,王逍,李明倩   

  1. (1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京 210095)
  • 出版日期:2019-12-25 发布日期:2019-12-24
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401505); 辽宁省高等学校产业技术研究院重大应用研究项目(041804);辽宁省“兴辽英才计划”项目(XLYC1807100)

Effects of Different Smoking Materials on Volatile Flavor Compounds in Smoked Chicken Thighs

LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, WANG Xiao, LI Mingqian   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China;2. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
  • Online:2019-12-25 Published:2019-12-24

摘要: 为探究果木屑、红茶末、白砂糖3 种不同熏制材料对熏鸡腿挥发性风味物质的影响,应用固相微萃取结合气相色谱-质谱联用仪对其挥发性物质进行分离鉴定,通过计算相对气味活度值确定其主体风味成分。结果表明,从烟熏鸡腿中共鉴定出92 种挥发性物质;糖熏的主体风味物质为2-呋喃甲醛、5-甲基-2-呋喃甲醛等糠醛类化合物;木熏的主体风味物质为愈创木酚、4-甲基愈创木酚、4-乙基愈创木酚、4-乙烯基愈创木酚等酚类物质及2-呋喃甲醛、5-甲基-2-呋喃甲醛等;茶熏的主体风味物质为2,6-二乙基吡嗪等含氮化合物和愈创木酚。呋喃类、酚类、含氮化合物均为典型的烟熏风味物质。

关键词: 熏制材料, 挥发性风味, 固相微萃取, 相对气味活度值

Abstract: This study was conducted in order to explore the effects of different smoking materials (apple tree sawdust, black tea, and white sugar) on the volatile flavor compounds of smoked chicken thighs. Solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile compounds, and the main flavor components were determined by calculating the relative odor activity values (ROAV). Results showed that a total of 92 volatile flavor components were identified from the three smoked chicken thighs. Furfural and 5-methyl-2-furancarboxaldehyde were determined as the characteristic compounds of sugar-smoked flavor; 2-methoxyphenol, 2-methoxy-4-methyl-phenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, furfural, and 5-methyl-2-furancarboxaldehyde as the characteristic compounds of wood-smoked flavor; 2,6-diethyl-pyrazine and 2-methoxyphenol as the characteristic compounds of tea-smoked flavor. Furans, pyrazines and phenoic compounds were typical compounds of smoked flavor.

Key words: smoked materials, volatile flavor compounds, solid-phase microextraction, relative odor activity value

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