牛腩酶解液热反应制备清炖牛肉香精的挥发性成分分析

Analysis of volatile compounds in stewed beef essence prepared by thermal reaction of beef brisket enzymatic hydrolysate

以牛腩酶解液热反应制备风味良好的清炖牛肉香精,采用固相微萃取技术提取其中的挥发性成分,并结合气相色谱-嗅闻-质谱联用技术对萃取成分进行鉴定。结果显示,从清炖牛肉香精中共鉴定出42种挥发性成分,包括烃类1种,醛类2种,醇类3种,酯类6种,酮类5种,酸类8种,醚类2种,杂环类化合物11种,其他化合物4种,其中杂环类化合物相对含量最高,其次是其他类化合物和醛类化合物。GC-O确定清炖香精9种关键性风味成分:大茴香醛、2,5-二甲基吡嗪、茴香脑、2-乙酰基吡咯、愈创木酚、2-乙基-6-甲基吡嗪、苯甲醛、α-松油醇、4-甲基-5-羟乙基噻唑。

Stewed beef essence were prepared by thermal reaction of beef brisket enzymatic hydrolysate. And the volatile compounds of the essence were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS).According to the results of GC-MS, it showed that a total of 42 compounds were identified, which belong to several classes of chemicals including 1 hydrocarbon, 2 aldehydes, 3 alcohols, 6 esters, 5 ketone, 8 acids, 2 ethers, 11 heterocyclic compounds and 4 others.The relative content of heterocyclic compounds is the highest, followed by other compounds and aldehydes.9 key aromacompounds were evaluated by GC-O, including p-anisaldehyde, 2, 5- dimethylpyrazine;anethole, 2-acetylpyrrole, guaiacol, 2-ethyl-6-methyl pyrazine, benzaldehyde, alpha-terpieol, 4-methyl - 5 - thiazoleethanol.