应用气相色谱-质谱联用与感官评价分析猪肉丸子风味

Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls

为评价分析消费者对不同猪肉丸子的喜爱程度,对4种肥瘦比不同的猪肉丸子进行感官评价,并用顶空固相微萃取-气相色谱-质谱(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPMEGC-MS)法获取丸子的挥发性风味物质。感官评价结果表明:4种丸子的香味、嫩度、多汁性、受喜爱程度等感官评价指标差异显著,嫩度、多汁性与受喜爱程度的相关性大于香味与受喜爱程度的相关性。对4种丸子共有的挥发性风味物质进行相对气味活度值(relative odor activity value,ROAV)分析,确定丸子的关键挥发性风味物质为己醛、辛醛、壬醛、反式-2-壬烯醛、桉树醇、1-辛烯-3-醇。使用偏最小二乘回归(partial least squares regression,PLSR)模型对香味和关键挥发性风味物质进行分析,发现所有关键挥发性风味物质都与香味相关,其中己醛和桉树醇对香味具有显著影响。

In order to evaluate and analyze consumers＇ affection for different pork balls,four pork balls with different fatto-lean meat ratios were evaluated by sensory evaluation and the volatile flavor compounds were determined by headspacesolid phase microextraction coupled to gas chromatography-mass spectrometry（HS-SPME-GC-MS）.Through the sensory evaluation,we found significant differences in aroma,tenderness,juiciness and consumer liking among four meatball samples.Consumer liking was more correlated with tenderness and juiciness than with aroma.Based on the relative odor activity values（ROAV） for the volatile flavor compounds which were common to all samples,hexanal,octanal,nonanal,（E）-non-2-enal,cineol,1-octen-3-ol were identified as the key volatile compounds of pork balls.A partial least squares regression（PLSR） model was developed for the analysis of aroma and key volatile compounds.We also found that all the key volatile compounds,especially hexanal and cineol,were related to the aroma of pork balls.