基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响

Effects of Different Smoking Materials on Volatile Flavor Compounds in Smoked Chicken Thighs

为探究果木屑、红茶末、白砂糖3 种不同熏制材料对熏鸡腿挥发性风味物质的影响,应用固相微萃取结合气相色谱-质谱联用仪对其挥发性物质进行分离鉴定,通过计算相对气味活度值确定其主体风味成分。结果表明,从烟熏鸡腿中共鉴定出92 种挥发性物质;糖熏的主体风味物质为2-呋喃甲醛、5-甲基-2-呋喃甲醛等糠醛类化合物;木熏的主体风味物质为愈创木酚、4-甲基愈创木酚、4-乙基愈创木酚、4-乙烯基愈创木酚等酚类物质及2-呋喃甲醛、5-甲基-2-呋喃甲醛等;茶熏的主体风味物质为2,6-二乙基吡嗪等含氮化合物和愈创木酚。呋喃类、酚类、含氮化合物均为典型的烟熏风味物质。

This study was conducted in order to explore the effects of different smoking materials (apple tree sawdust, black tea, and white sugar) on the volatile flavor compounds of smoked chicken thighs. Solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile compounds, and the main flavor components were determined by calculating the relative odor activity values (ROAV). Results showed that a total of 92 volatile flavor components were identi fied from the three smoked chicken thighs. Furfural and 5-methyl-2- furancarboxaldehyde were determined as the characteristic compounds of sugar-smoked flavor;2-methoxyphenol, 2-methoxy- 4-methyl-phenol, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol, furfural, and 5-methyl-2-furancarboxaldehyde as the characteristic compounds of wood-smoked flavor;2,6-diethyl-pyrazine and 2-methoxyphenol as the characteristic compounds of tea-smoked flavor. Furans, pyrazines and phenoic compounds were typical compounds of smoked flavor.