萝卜丝入坛发酵对安岳坛子肉特征风味形成的影响

Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat

为了解萝卜丝入坛发酵对安岳坛子肉特征风味的影响,利用顶空固相微萃取-气相色谱-质谱联用法对发酵过程中坛子肉和萝卜丝中的挥发性风味物质进行鉴定及分析。结果表明:萝卜丝和坛子肉中共检出11类301种挥发性物质,萝卜丝与坛子肉中挥发性物质的种类及相对含量差异较大;萝卜丝中共检出醇类物质31种,坛子肉中共检出27种;萝卜丝中共检出酯类物质57种,坛子肉中共检出14种;萝卜丝中共检出醛类物质17种,坛子肉中共检出5种;萝卜丝中共检出酸类物质7种,坛子肉中共检出4种;萝卜丝中共检出酮类物质13种,坛子肉中共检出7种;萝卜丝中共检出碳氢化合物94种,坛子肉中共检出20种;发酵坛子肉中相对含量最高的为醇类,其次为酯类和碳氢化合物,发酵萝卜丝中相对含量最高的为酯类,其次为醇类和碳氢化合物;发酵坛子肉的特征风味物质主要包括正己醛、乙醇、1-辛烯-3-醇、3-羟基-2-丁酮、乙酸、乙酸乙酯、丙酸乙酯、正己酸乙酯和2,2,4,6,6-五甲基庚烷;萝卜丝入坛发酵有助于坛子肉特征风味的形成。

In this paper, we aimed to analyze the influence of cofermentation with radish shreds on the flavor of Anyue jar meat. The volatile flavor compounds of the meat and the radish shreds were analyzed during the fermentation process by head-spacesolid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS).As a result, a total of 301 volatile components, belonging to 11 chemical classes, were detected in the fermented meat and radish shreds. There were significant defferences in the types and contents of volatile compounds present in the two samples. There were 31 alcohols detected in the fermented radish shreds and 27 in the fermented meat. A total of 57 esters were detected in the fermented turnip shreds and 14 in the fermented meat. A total of 17 aldehydes were detected in the fermented radish shreds and 5 in the fermented meat. Seven acids were detected in the fermented radish shreds and 4 in the fermented meat. In total 13 ketones were detected in the fermented radish shreds and 7 in the fermented meat. In total 94 hydrocarbons were detected in the fermented radish shreds and 20 in the fermented meat.Alcohols were the most prominent volatile compounds in the fermented meat, followed by esters and hydrocarbons,while esters were the most abundant in the fermented radish shreds, followed by alcohols and hydrocarbons. The major flavors components in the fermented meat included n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, and 2,2,4,6,6-pentamethylheptane. Consequently,cofermentation with radish shreds contributed to the formation of the characteristic flavor of Anyue jar meat.