气相色谱-嗅闻-质谱联用分析牦牛肉的“膻味”成分

Analysis of Odor-Active Compounds of Yak Meat by GC-O-MS

采用同时蒸馏提取制样,通过气相色谱-嗅闻-质谱联用对熟牦牛肉的挥发性风味物质进行分析,共检测出72种化合物,其中酯类4种、羰基化合物31种、醇类6种、烃类13种、醚类1种,酚类2种、杂环化合物7种,含硫化合物6种、未知化合物2种。通过嗅闻仪检测表明:异丁酸、丁酸、1-戊烯-3-酮、2,3-戊二酮4种化合物具有强烈的刺激性气味,对牦牛肉腥膻味的形成影响较大。

The flavor compounds of cooked yak meat were investigated by gas chromatography-olfactometry-mass spectrometry （GC-O-MS） and simultaneous distillation extraction （SDE）. A total of 72 flavor compounds were identified including 4 esters, 31 carbonyl compounds, 6 alcohols, 13 hydrocarbon compounds, 1 ether, 2 phenolic compounds, 7 heterocyclic compounds, 6 sulfur-containing compounds and 2 unknown compounds. Meanwhile, 2-butanoic acid, butanoic acid, 1-penten-3-one and 2,3-pentanedione were identified by olfactometry to have a strong pungent odor, which made a great contribution to the formation of the disgusting odor of yak meat.