干腌盐量对南京盐水鸭特征风味成分的影响

Effects of dry-curing salt amount on the characteristic flavor components of Nanjing boiled salted duck

为研究干腌食盐用量对南京盐水鸭特征风味的影响,采用固相微萃取-气质联用法(SPME-CG-MS)测定挥发性风味物质,以市售盐水鸭为对照,结合气味活度值(OAV)确定南京盐水鸭特征风味成分,采用PCA法分析干腌盐量(4%、6%、8%,W/W)与盐水鸭特征风味物质间的相关性。结果表明,南京盐水鸭的特征风味物质为戊醛、1-己醇、己醛、甲酸乙酯、2-庚酮、庚醛、1-辛烯-3-醇、2,3-辛二酮、1-辛醇、辛醛、壬醛、2-辛烯醛、2,4-壬二烯醛、2,4-癸二烯醛、2-戊基呋喃共15种。随着干腌盐量的提高,盐水鸭特征风味物质的含量有显著增加。4%盐量不利于盐水鸭特征风味的形成,与6%盐量盐水鸭相关性较高的特征风味物质有甲酸乙酯、庚醛、2,4-壬二烯醛,与8%盐量盐水鸭相关性较高的特征风味物质有1-辛醇、壬醛。该结果可为传统盐水鸭制品的低盐化及风味稳定化提供依据和参考。

To investigate the effects of dry-cured salt amount on the characteristic flavor of Nanjing boiled-salted duck, solid-phase micro-extraction-gas-chromatography-mass spectrometry(SPME-CG-MS) was used to determine the volatile flavor compounds, and the characteristic flavor component was determined by odor activity value (OAV) using commercial boiled-salted ducks as control, and PCA method was used to analyze the correlation between dry-cured salt amount (4%, 6%, 8%, w/w ) as well as the characteristic flavor compounds in boiled-salted ducks. The results showed that there were 15 kinds of characteristic flavor compounds in Nanjing boiled-salted duck, including pentanal, 1-hexanol, hexanal, ethyl formate, 2-heptanone, heptanal, 1-octene-3-ol, 2,3-octanedione, 1-octanol, octanal, nonanal, 2-octenal, 2,4-nonadienal, 2,4-decadienal, and 2-pentylfuran. Moreover, the content of characteristic flavor substances increased significantly with the increase of dry-cured salt amount. 4% salt was not conducive to the formation of characteristic flavor of boiled-salted duck. The characteristic flavor substances had high correlations with 6% salt group were ethyl formate, heptanal and 2,4-nonadienal, while 1-octanol and nonanal were more correlated with 8% salt group. In conclusion, the results provide a theoretical basis and reference for lowing salt content and stabilizing flavor of traditional boiled-salted duck products.