三穗特色卤香鸭卤制过程中挥发性风味物质的变化

The Changes of Volatile Flavor Compounds of Sansui Characteristic Marinated DuckDuring Marination

为探究贵州三穗特色卤香鸭卤制过程中风味物质的变化规律,采用固相微萃取-气相色谱质谱联用分析技术(SPME-GC-MS),结合相对气味活度值(ROAV)、聚类分析(CA)和主成分分析(PCA)等方法对卤制0,60,120 min的样品进行分析,确定卤制过程中卤香鸭的关键挥发性风味物质。结果表明:卤制0,60,120 min时分别检出67,94,100种挥发性风味化合物,包括烃类、醛类、醇类、酯类、醚类和含硫杂环等化合物,风味的丰富度在卤制过程中显著增加(P<0.05)。经ROAV分析得出卤制过程中共有28种关键性风味物质(ROAV>1),采用主成分分析得出芳樟醇、己醛、壬醛、辛醛、正庚醛、D-柠檬烯、α-蒎烯、γ-丁内酯、1-辛烯-3-醇是不同卤制阶段共有的关键性风味物质。表征卤制0 min样品的关键性风味物质是苯甲醛、苯乙醛,表征卤制60 min样品的关键性风味物质是反-2-辛烯醛,表征卤制120 min样品的关键性风味物质是十二醛、癸醛、3-羟基-2-丁酮、松油烯、α-石竹烯、月桂烯、α-松油醇、6-甲基-5-庚烯-2-酮、萜品油烯、反式-罗勒烯。随着卤制时间的延长,三穗特色卤香鸭的关键风味物质种类更加丰富,增加了烃类、酮类、醇类等主体风味物质,使卤香鸭总体风味得以改善。

The effects of marinating on the volatile flavor compounds of Guizhou Sansui characteristic marinated duck was investigated by solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS),combined with relative odor activity value(ROAV),cluster analysis(CA)and principal component analysis(PCA)were used to analyze the samples marinated for 0 min,60 min and 120 min in order to determine the key volatile flavor substances of marinated duck in the process of marinating.The results showed that 67,94 and 100 volatile flavor compounds,including hydrocarbons,aldehydes,alcohols,esters,ethers and sulfur-containing heterocycles were detected at 0 min,60 min and 120 min,the richness of flavor increased significantly during the marinating process(P<0.05).Relative odor activity value(ROAV)and cluster analysis(CA)found that there are 28 key flavor substances in the marinating process(ROAV>1).Principal component analysis(PCA)indicated that linalool,hexanal,nonanal,octanal,n-heptanaldehyde,D-limonene,α-pinene,γ-butyrolactone and 1-octene-3-alcohol are the key flavor compounds in different marination stages.Benzaldehyde and phenylacetaldehyde were the characteristic aroma compounds of the samples marinated for 0 min.Trans-2-octenaldehyde were the characteristic aroma compounds of the samples marinated for 60 min.Dodecaldehyde,decanal,3-hydroxy-2-butanone,terpinene,α-caryophyllene,laurene,α-terpineol,6-methyl-5-heptene-2-one,terpene oleene,trans basilene were the characteristic aroma compounds of the samples marinated for 120 min.With the extension of marinating time,the types of key flavor compounds of Sansui characteristic marinated duck are more abundant,and the main flavor compounds such as hydrocarbons,ketones and alcohols are added to improve the overall flavor of the Sansui characteristic marinated duck.