GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响

doi:10.7506/spkx1002-6630-20191027-298

食品科学 ›› 2020, Vol. 41 ›› Issue (12): 166-172.doi: 10.7506/spkx1002-6630-20191027-298

GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响

张哲奇，臧明伍，张凯华，李丹，王守伟，李笑曼

（中国肉类食品综合研究中心，北京食品科学研究院，肉类加工技术北京市重点实验室，北京 100068）

出版日期:2020-06-25 发布日期:2020-06-22
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400403）

Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose

ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman

(Beijing Key Laboratory of Meat Processing Technology, China Meat Food Research Center, Beijing Academy of Food Sciences, Beijing 100068, China)

Online:2020-06-25 Published:2020-06-22

摘要/Abstract

摘要： 采用动态顶空-气相色谱-质谱联用和电子鼻分析亚油酸对美拉德体系的作用以及复热对亚油酸-木糖-半胱氨酸的影响。结果显示：共测定出53 种挥发性物质，其中共有物质13 种，3 个组中挥发性物质总量分别为1 598.61、2 330.71 μg/kg和1 675.09 μg/kg。添加亚油酸后美拉德反应产物含量降低，说明亚油酸对于美拉德反应具有抑制作用。复热处理后模拟体系中除酸、醇类物质外，其他类物质含量均呈降低趋势，气味活度值分析显示1-辛烯-3-醇含量的增加以及肉香、脂香类物质含量的降低可能是导致热异味产生的原因。电子鼻分析显示无机硫化物也可能是复热导致异味来源。

关键词: 美拉德反应, 亚油酸, 挥发性物质, 复热

Abstract: The effect of linoleic acid on the formation of volatile compounds from xylose-cysteine Maillard reaction system and the effect of reheating on the formation of volatile compounds from linoleic acid-xylose-cysteine Maillard reaction system were analyzed by dynamic headspace sampling combined with gas chromatography-mass spectrometry (DHS-GC-MS) and electronic nose. The results showed that a total of 53 volatile compounds were detected of which 13 were common to all three groups. The total amount of volatile compounds was 1 598.61, 2 330.71 and 1 675.09 μg/kg in the control, linoleic acid addition and linoleic acid addition plus reheating groups, respectively. Addition of linoleic acid decreased the amount of Maillard reaction products, indicating that linoleic acid has an inhibitory effect on the Maillard reaction. The amounts of all volatile substances except acids and alcohols formed in the reaction system decreased after reheating. The analysis of odor activity value showed that the increase in 1-octene-3-ol content and the decrease in meaty flavor and fatty flavor compounds may be one of the causes of hot odor. Electronic nose analysis showed that inorganic sulfide may also be a source of odor caused by reheating.

Key words: Maillard reaction, linoleic acid, volatile flavor composition, reheating

中图分类号:

TQ656.1

张哲奇，臧明伍，张凯华，李丹，王守伟，李笑曼. GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响[J]. 食品科学, 2020, 41(12): 166-172.

ZHANG Zheqi, ZANG Mingwu, ZHANG Kaihua, LI Dan, WANG Shouwei, LI Xiaoman. Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose[J]. FOOD SCIENCE, 2020, 41(12): 166-172.

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GC-MS结合电子鼻分析复热对亚油酸-木糖-半胱氨酸体系挥发性风味物质的影响

Effect of Reheating on Volatile Constituents from Linoleic Acid-Xylose-Cysteine Reaction System as Analyzed by GC-MS and Electronic Nose

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