黑白胡椒腊肠贮藏期中气味活性物质演变及异味分析

Changes in Odor-Active Compounds and Analysis of Off-Flavor Compounds in Chinese Sausage Added with Black and White Pepper during Storage

采用吹扫捕集-热脱附-气相色谱-嗅闻-质谱联用技术,结合气味活性值(odour activity value,OAV)、感官评价及多元统计分析,研究黑白胡椒腊肠贮藏期(成品,7、21、35、49、77 d)的气味活性化合物的演变规律,解析异味的特征化合物,并建立风味劣变和货架期预测的有效评价手段。结果表明:共有56种OAV不小于0.1的风味化合物,其中醛类物质总OAV最高(1724.58~4682.24)、种类最多(15种),对整体风味贡献率高达85.85%~90.35%。随着贮藏时间的延长,除酯类和烯烃类物质,其他各类风味物质的OAV均持续增加,尤其在贮藏35~49 d之间增加最显著;同时产品的颜色变暗,腊味和胡椒味变淡,异味明显加重,可接受度降低。相关性分析确定出17种气味活性物质与贮藏时间和风味得分显著相关,可作为贮藏时间和风味恶化的最佳预测指标。经过OAV分析以及气相色谱-嗅闻鉴定,己醛、反,反-2,4-癸二烯醛、庚醛、辛醛、反-2-辛烯醛、壬醛、1-辛烯-3-醇和反-2-癸烯醛可能是造成黑白胡椒腊肠异味的主要物质。基于OAV大于1风味活性成分,建立一种客观的判别不同贮藏期黑白胡椒腊肠样品的主成分分析和聚类分析方法。

The pattern of changes in the odor-active compounds of Chinese sausage added with black and white pepper during storage(at time points of 0,7,21,35,49,and 77 d)was investigated using purge&trap-thermal desorption-gas chromatography-olfactometry-mass spectrometry(P&T-TDS-GC-O-MS)combined with odor activity value(OAV),sensory evaluation,and multivariate statistical analysis.The characteristic off-flavor compounds were identified,and an effective method for flavor deterioration and shelf life prediction was proposed.The results showed that a total of 56 volatile flavor compounds with OAV≥0.1 were detected in all samples.Among them,aldehydes showed the highest total OAV(1724.58–4682.24),contributing to 85.85%–90.35%of the overall flavor,and totally 15 aldehydes were identified,accounting for the highest proportion of the total number of volatile flavor compounds.As the storage time increased,the OAV values of all flavour substances except esters and olefins continued to increase,especially between days 35 and 49.Furthermore,the color became dark,the cured meat-like and pepper-like flavor became light,the off-flavor became strong,and the acceptability decreased.The correlation analysis showed that 17 odor active substances were significantly correlated with storage time and sensory flavor score,indicating that these compounds can be seen as the optimal indicators to predict the storage period and flavour deterioration.According to OAV analysis and GC-O identification,hexanal,E,E-2,4-decanodienal,heptanal,octanal,E-2-octenal,nonanal,1-octene-3-ol and E-2-decenal might be the main sources of sausage off-flavor.Based on odor-active compounds with OAV>1,an objective method was established to distinguish sausage samples added with black and white pepper at different storage times using principal component analysis(PCA)and cluster analysis.