温和条件下的美拉德反应对干腌肉品风味的贡献

Contribution of mild Maillard reaction to aroma profile of dry-cured meat products

为了研究干腌肉制品风味形成机理,建立了核糖与氨基酸(Leu,Ile,Val,Met)在温和(微酸性pH及非加热)条件下的美拉德反应模型。经过SPME-GC/MS检测,表明产生的主要挥发性产物分别是3-甲基丁醛、2-甲基丁醛、2-丁酮、2-甲基-2-丁烯醛、2-甲基丙醛、二甲基二硫化物、3-甲基硫代丙醛,以上挥发性化合物已在一些不同的干腌火腿中检测到。

Mild Maillard reaction （under tiny acidic and unheated conditions） model systems constituted with D-Ribose and amino acid （Leu, lie, Val and Met, respectively） were established in order to study the mechanism of dry-cured meat flavor formation. Through SPME-GC/MS detection, key volatile compounds obtained from the above four model systems were 3-methylbutanal,2-Butanone, 2-methylbutanal, 2-methyl-2- butenal, 2-methylpropanal, dimethyl disulfide and 3 - （methylthio） - propanal, respectively. These volatile compounds were already detected in different dry-cured hams.