传统陇西腊肉制作过程中挥发性风味物质变化分析

The analysis of the volatile flavor compounds in traditional Longxi bacon production

该文采用固相微萃取-气相色谱-质谱联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)对传统陇西腊肉制作过程中的挥发性风味物质进行检测分析,并结合相对气味活度值(relative odor activity value,ROAV)和主成分分析(principal component analysis,PCA)法分别探讨了腊肉制作过程中的关键风味物质。结果显示,在腊肉制作的不同时期(T0、T15、T30、T60、T90),各种挥发性物质的含量表现出一定的变化规律:挥发性物质总量呈先增高后降低的趋势,在腌制后期(T30)时达到最高,为4473.05μg/kg。样品中醛类物质含量最高,其次是醇类物质。ROAV分析结果显示醛类、酮类、酯类物质对风味贡献最大;PCA分析结果表明己酸乙酯、茴香醚、己醛、3-甲基丁醛、(E)-2-辛烯醛、芳樟醇为风味主要贡献物质。

In order to explore the change law of volatile flavor compounds in the traditional Longxi bacon production process,and to clarify the key volatile flavor compounds,the solid phase microextraction-gas chromatography-mass spectrometry technology was used to detect and analyze the volatile flavor compounds in the process of traditional Longxi bacon production.And relative odor activity value(ROAV)and principal component analysis(PCA)methods were combined with respectively to explore the key flavor compounds in the process.The results showed that,in different periods(T0,T15,T30,T60,T90),the total amount of volatile compounds increased in the early stage and then decreased.And it reached the highest value at the later stage of curing(T30),which was 4473.05μg/kg.The content of aldehydes was the highest,followed by alcohols.ROAV analysis results showed that aldehydes,ketones and esters contribute the most to flavor.The results of PCA revealed that ethyl hexanoate,anisole,hexanal,3-methylbutyraldehyde,(E)-2-octenal and linalool were the main flavor contributors.