3个品牌干腌火腿皮下脂肪挥发性风味比较分析

Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams

为确定并分析各种挥发性风味活性物质对干腌火腿皮下脂肪整体风味的贡献,取金华金字火腿、宣威浦记火腿和长寿如皋火腿3个不同年份的皮下脂肪,利用电子鼻技术和固相微萃取-气相色谱-质谱联用技术对挥发性物质进行分析。结果表明,电子鼻技术可以实现对皮下脂肪的香味轮廓进行快速区分,气相色谱-质谱联用技术共检测出皮下脂肪中的62种挥发性风味物质,然后经相对气味活度值分析得到15种有较大贡献的活性物质,分别为3-甲基丁醛、己醛、庚醛、辛醛、(E)-2-庚烯醛、壬醛、(Z)-2-辛烯醛、2-壬烯醛、6-壬烯醛、(Z,Z)-2,4-癸二烯醛、1-辛烯-3-酮、1-辛烯-3-醇、2-甲基丁酸乙酯、2-正戊基呋喃和2-乙基呋喃;主成分分析表明,这15种活性物质可以实现对皮下脂肪挥发性风味的区分。

This study was done to identify the flavor-active volatile compounds and analyze their contributions to the overallflavor of subcutaneous fat of dry-cured hams. The subcutaneous fat samples were collected from Jinhua Jinzi, Xuanwei Puji and Changshou Rugao dry-cured hams of different ages and were analyzed for volatile compounds using an electronic nose and solid phase microextraction(SPME) gas chromatography-mass spectrometry(GC-MS). Results showed that the electronic nose could rapidly distinguish among different aroma profiles of dry-cured hams. Sixty-two volatile compounds were identified by GC-MS. Fifteen volatile compounds, including 3-methylbutanal, hexanal, heptanal, octyl aldehyde,(E)-2-heptenal, nonanal,(Z)-2-octenal, 2-nonenal, 6-nonenal,(Z,Z)-2,4-decadienal, 1-octen-3-one, 1-octen-3-ol, ethyl2-methylbutyrate, 2-n-pentylfuran and 2-ethylfuran, were determined as the key aroma contributors by relative odor activity value(ROAV). Principal component analysis indicated that good discrimination among different flavors of subcutaneous fat was achieved on the basis of these aroma compounds.