食品科学

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基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析

郝宝瑞1,2,张坤生1,*,张顺亮2,王守伟2,成晓瑜2   

  1. 1.天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津 300134;
    2.中国肉类食品综合研究中心,北京 100068
  • 出版日期:2015-08-25 发布日期:2015-08-17
  • 通讯作者: 张坤生
  • 基金资助:

    公益性行业(农业)科研专项(201303082);“十二五”国家科技支撑计划项目(2012BAD37B06-07)

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2   

  1. 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China; 2. China Meat Research Center, Beijing 100068, China
  • Online:2015-08-25 Published:2015-08-17
  • Contact: ZHANG Kunsheng

摘要:

为探究清酱肉中挥发性风味成分,并分析各个物质对清酱肉整体风味的贡献大小,采用同时蒸馏萃取提取清酱肉的香气成分,利用气相色谱-质谱联用结合嗅闻仪分析其挥发性风味成分,共鉴定出61 种化合物,结合芳香萃取物稀释分析法检测到的香气化合物共23 种。清酱肉中检测到风味活性较强的挥发性物质主要有壬醛(油脂香、香橙香)、3-甲硫基丙醛(煮土豆味)、辛酸乙酯(水果香、甜味)、反-2-壬烯醛(清香)、癸酸乙酯(水果香)、苯乙醛(玫瑰花香),其对清酱肉整体风味贡献较大。2,4-己二烯酸乙酯(肉香、腊味)是清酱肉中特有的香气成分。

关键词: 清酱肉, 挥发性风味成分, 同时蒸馏萃取, 气相色谱-质谱联用结合嗅闻, 芳香萃取物稀释分析法

Abstract:

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction
(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Totally 61 volatile
flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-
O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal
(fat, orange), methional (cooked potato), ethyl caprylate (fruit, sweet), (E)-2-nonenal (delicate), ethyl decanoate (fruit),
benzeneacetaldehyde (rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid
ethyl ester (meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.

Key words: pickled sauced meat, volatile flavor components, simultaneous distillation extraction (SDE), gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extract dilution analysis (AEDA)

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