一种特色鸭肉卤制品的风味与滋味分析

Flavor and taste analysis of a kind of feature duck meat halogen products

实验采用感官评定的方法,选定评价最好的特色鸭肉卤制品。然后采用顶空固相微萃取(HSSPME)和同时蒸馏萃取(SDE)与气质联用(GC-MS)的方法,对其进行挥发性风味的实验与分析,初步确定对风味起关键性作用的物质有D-柠檬烯、芳樟醇、已醛、庚醛、丁子香酚等。最后利用电子舌进行滋味的实验与分析,得出所选样品的酸味、苦味、鲜味、回味和涩味特点可能是特色鸭肉卤制品的特征滋味。

Sensory evaluation method was adopted to selecte the best evaluation feature duck meat halogen products. Headspace solid phase micro -extraction （HS -SPME）, simultaneous distillation ex- traction （SDE） and gas chromatography - mass spectrometry （ GC - MS） method were adopted to con- duct the experiment and analysis of volatile flavor. The materials playing a key role in flavor were prima- rily determined and it contained D -limonene, linalool, caproaldehyde, heptaldehyde, eugenol and so on. At last, according to conducting taste experiment and analysis by electronic tongue, the characteristic of sour taste, bitter taste, fresh flavor, aftertaste and astringent of selected samples were obtained, which might be the characteristic taste of feature duck meat halogen products.