高温风干成熟工艺对风鸭风味物质的影响

Effects of High-temperature Air-drying on Flavor Compounds in Dry-cured Duck

为研究高温风干成熟工艺对风鸭风味物质的影响,采用固相微萃取结合气相色谱/质谱联用技术(SPME-GC/MS)检测了原料、腌制、风干24、48、72、96 h不同工艺阶段风鸭中挥发性风味化合物的种类及相对含量,并利用主成分分析方法分析影响风鸭风味的主要因子。共检测到110种挥发性风味成分,分别为醇类(38)、烃类(24)、醛类(19)、酮类(9)、胺类(7)、呋喃类(4)、酯类(3)、酸类(2)、含硫化合物(2)、醚类(1)和含氮化合物(1)。第一主成分主要由醛、醇类和甲基酮构成,第二主成分主要由烃、醇和醛等组成。风鸭风味的形成受脂肪氧化分解、蛋白质降解及微生物共同作用的影响,通过控制加工工艺参数可以调控高温成熟风鸭风味的形成。

The effects of high-temperature air-drying on flavor compounds in dry-cured duck were investigated in the study.Volatile flavor compounds and their relative contents in dry-cured ducks at stages of raw material,dry-curing,air-drying 24 h,48 h,72 h and 96 h were measured by solid-phase microextraction followed by gas chromatography/mass spectrometry（SPME-GC/MS）analysis.One hundred and ten flavor compounds were identified,including alcohols（38）,hydrocarbons（24）,aldehydes（19）,ketones（9）,amines（7）,furans（4）,esters（3）,S-containing compounds（2）,acids（2）,ethers（1） and N-containing compound（1）.The first principal component consisted aldehydes,alcohols and methyl ketones,and the second principal component consisted of hydrocarbons,alcohols and aldehydes.The flavor formation of dry-cured ducks was affected by oxidative of fat,protein degradation and microorganisms.Therefore,the flavor in finished product is controlled by those processing parameters.