食品科学 ›› 2022, Vol. 43 ›› Issue (8): 198-203.doi: 10.7506/spkx1002-6630-20210129-347

• 成分分析 • 上一篇    

羊脂肪关键香气成分分析

杜文斌,王羽桐,徐玉霞,谢建春   

  1. (食品质量与安全北京实验室,北京食品风味化学重点实验室,北京工商大学,北京 100048)
  • 发布日期:2022-04-26
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400106)

Analysis of Key Aroma Compounds in Sheep Tallow

DU Wenbin, WANG Yutong, XU Yuxia, XIE Jianchun   

  1. (Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China)
  • Published:2022-04-26

摘要: 采用溶剂辅助蒸发装置分离并结合气相色谱-质谱及气相色谱-嗅闻分析加热后羊脂肪的关键香气成分。结果表明:根据谱库检索、保留指数、标准品比对气相色谱-质谱鉴定出58 种化合物,其中含量较高的化合物(>3 μg/kg)为2,3-丁二醇、乙酸、乙偶姻、丙酸、己酸、2-己醇等。采用稀释法/气相色谱-嗅闻分析检测到37 个气味活性区域,根据谱库检索、保留指数、气味特征和标准品比对,鉴定出37 种气味活性成分,其中风味稀释(flavor dilution,FD)因子较大(log2FD≥4)的化合物有(E,E)-2,4-庚二烯醛、(E)-2-壬烯醛、(E,E)-2,4-辛二烯醛、(E)-2-癸烯醛、(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、2-庚醇、三甲基吡嗪、4-甲基噻唑、3-甲硫基丙醛、5-甲基-二氢-2(3H)-呋喃酮、4-乙基苯酚,这些化合物是羊脂肪香气的关键成分。研究结果可为羊脂肪的开发利用及羊肉香精的研制提供一定参考。

关键词: 羊脂肪;加热;溶剂辅助蒸发;气相色谱-嗅闻;香气成分

Abstract: The key aroma compounds in heated sheep tallow were analyzed by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Based on NIST2011 database search, retention index, and comparison with authentic standards, 58 volatiles were identified by GC-MS, among which 2,3-butanediol, acetic acid, acetoin, propanoic acid, hexanoic acid, and 2-hexanol were more abundant. A total of 37 odor activity regions were found by aroma extract dilution analysis (AEDA) combined with GC-O. Totally, 37 odorants were identified, among which (E,E)-2,4-heptadienal, (E)-2-nonenal, (E,E)-2,4-octadienal, (E)-2-decenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, 2-heptanol, trimethylpyrazine, 4-methylthiazole, 3-(methylthio)propanal, dihydro-5-methyl-2(3H)-furanone, and 4-ethylphenol, with higher flavor dilution (FD) values (log2FD ≥ 4), were considered to be the key aroma compounds in sheep tallow. These results can provide a basis for the utilization of sheep tallow in the food industry and the preparation of mutton flavorings.

Key words: sheep tallow; heat; solvent-assisted flavor evaporation; gas chromatography-olfactometry; aroma compounds

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