4种市售不同香型肉味香精挥发性风味成分的比较

Comparison of volatile compounds in four types of meat flavor

采用顶空固相微萃取-气相色谱-质谱联用法对市售的鸡肉、牛肉、猪肉和羊肉香精的挥发性风味成分进行了分析,并对其中的主要成分及含量进行了比较,探讨了4种不同香型的肉味香精挥发性风味的差异。研究结果表明,在4种肉味香精中共鉴定出80种挥发性成分,主要为醇、醛、酮、酯、酸、吡嗪类化合物,并且不同香型的肉味香精中所含风味成分的种类和含量有较大的差异。研究结果对了解不同香型肉味香精的香气成分,合成不同的肉味风味料提供了参考。

The flavor components in four types of meat flavor（chichen,beef,pork and mutton） were analyzed by SPME-GC-MS technique.The difference of volatile flavors in the four meat flavors has been clarified based on the comparison of the major components and contents.Up to 80 kinds of volatile components in the four meat flavors have been identified.The mainly flavor compounds in different flavorings were alcohols,aldehydes,ketones esters,acids,and pyrazines etc.There exists considerable difference in the types and contents of flavor components for different meat flavors.This investigation reported the characteristics of commercial meat flavors,and provided a reference to synthesis of various meat flavors.