关键词: 羊脂, 美拉德体系, 描述性感官分析, 气相色谱-质谱, 偏最小二乘回归分析

Abstract: Gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis (DSA) were used to analyze and identify the flavor characteristics of the Maillard reaction products (MRPs) prepared from native and modified mutton tallow (subjected to enzymatic hydrolysis, low temperature oxidation, their combination or high temperature oxidation). The results showed that there was a significant difference in the flavor characteristics of the four MRPs. The MRPs prepared from mutton tallow subjected to enzymatic hydrolysis and mild thermal oxidization showed obvious meaty, muttony and fatty aromas, and contained a variety of characteristic muttony aroma components, including nonanal, benzaldehyde, S-ethyl ethanethioate, dibutyl phthalate, 2-hexylthiophene, 2-heptylthiophene, 2-acetylfuran, 2-n-pentylfuran, and 2,6-di-tert-butyl-4-methylphenol. It was further confirmed by partial least squares regression (PLSR) analysis that mutton tallow subjected to enzymatic hydrolysis and mild thermal oxidization was the most suitable flavor precursor.

Key words: mutton tallow, Maillard reaction system, descriptive sensory analysis, gas chromatography-mass spectrometry, partial least squares regression analysis