不同部位驴肉风味物质差异分析

Differences in flavor compounds in different parts of donkey meat

利用气相电子鼻检测分析仪等对不同部位驴肉的风味成分进行测定。共检出53种挥发性物质,以醛类为主,颈、脊、肋、腿部中醛类占比分别为76.39%、79.63%、82.07%、76.64%,具有清香和青草气味的正己醛含量最高,占醛类的56.6%~70.56%,气相电子鼻结果表明驴腿部与其他部位的驴肉风味存在显著差异。非挥发性成分中,呈味核苷酸以5′肌苷酸二钠(5′-IMP)为主,颈、脊、肋、腿中呈味强度值(TAV)分别为2.86、0.85、5.46、6.84。呈味氨基酸以丙氨酸(Ala)、甘氨酸(Gly)、赖氨酸(Lys)和亮氨酸(Leu)为主,且呈味基酸含量颈部>脊部>肋部>腿部。

Gas phase electronic nose detection analyzer and other instruments were used to measure flavor compounds in different parts of donkey meat.A total of 53 volatile compounds were detected and were mainly aldehydes,which accounted for 76.39%,79.63%,82.07%,and 76.64%,respectively,in donkey neck,ridge,ribs,and legs.Besides,N-hexanal with fragrance and grassy taste was the most abundant,accounted for 56.6%-70.56%of total aldehydes.Moreover,the results of gas-phase electronic nose showed that there were significant differences in volatile flavor compounds between donkey legs and other parts of donkey meat.Furthermore,the taste nucleotides in non-volatile components were mainly 5′-IMP,and its taste activity value(TAV)in neck,ridge,ribs,and legs were 2.86,0.85,5.46,and 6.84,respectively.Additionally,Ala,Gly,Lys,and Leu were the main flavor amino acids in donkey meat,and the contents of flavor amino acids in different parts of donkey meat followed the following order:neck>ridge>ribs>legs.