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荣昌猪肉在不同烤制温度条件下的挥发性风味物质变化 被引量：17

Variation of Aroma Compounds in Rongchang Pork at Different Roast Temperatures
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摘要 为探明荣昌猪肉在不同烤制温度中的挥发性风味物质,采用偏最小二乘回归分析结果表明,在荣昌猪肉的烤制加工过程中吡嗪类化合物变化比较显著,对烤肉的整体风味贡献较大。同时蒸馏萃取和固相微萃取两种提取方法对风味化合物的提取效果差异显著。固相微萃取法提取的风味化合物更接近样本的真实风味。 The variation of volatile aroma compounds in Rongchang pork at different roast temperature was investigated in this study.Partial least squares regression analysis showed pyrazine compounds revealed considerable variation and greatly contributed to the flavor of roasted pork during processing.Volatile compounds extracted by simultaneous distillation extraction（SDE） and solid-phase micro-extraction（SPME） demonstrated obvious differences.The aroma compounds extracted by SPME represented the true flavor of roasted pork more accurately.
作者 秦刚 李洪军 贺稚非 王庭 黄业传
机构地区 西南大学食品学院
出处 《食品科学》 EI CAS CSCD 北大核心 2011年第18期190-194,共5页 Food Science
基金 "十一五"国家科技支撑计划项目(2007BAD51B06)
关键词 烤肉 同时蒸馏萃取(SDE) 固相微萃取(SPME) 偏最小二乘回归(PLSR) roast simultaneous distillation extraction（SDE） soild-phase microextraction（SPME） partial least squares regression（PLSR）
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献15

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食品科学
2011年 第18期

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