基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

为探究清酱肉中挥发性风味成分,并分析各个物质对清酱肉整体风味的贡献大小,采用同时蒸馏萃取提取清酱肉的香气成分,利用气相色谱-质谱联用结合嗅闻仪分析其挥发性风味成分,共鉴定出61种化合物,结合芳香萃取物稀释分析法检测到的香气化合物共23种。清酱肉中检测到风味活性较强的挥发性物质主要有壬醛(油脂香、香橙香)、3-甲硫基丙醛(煮土豆味)、辛酸乙酯(水果香、甜味)、反-2-壬烯醛(清香)、癸酸乙酯(水果香)、苯乙醛(玫瑰花香),其对清酱肉整体风味贡献较大。2,4-己二烯酸乙酯(肉香、腊味)是清酱肉中特有的香气成分。

The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction（SDE） and then analyzed by gas chromatography-olfactometry-mass spectrometry（GC-O-MS）. Totally 61 volatile flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal（fat, orange）, methional（cooked potato）, ethyl caprylate（fruit, sweet）,（E）-2-nonenal（delicate）, ethyl decanoate（fruit）, benzeneacetaldehyde（rose）, which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid ethyl ester（meat, preserved meat flavor） was the distinctive aroma component of pickled sauced meat.