传统工艺下发酵时间对大河乌猪火腿挥发性风味物质的影响

Effect of fermentation time on volatile flavor compounds of Dahe black pig ham during traditional processing

为探究传统工艺下(上盐腌制21 d、脱水平衡60 d、发酵产香90~630 d)发酵时间对大河乌猪火腿挥发性风味物质的影响,采用固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术结合偏最小二乘-判别分析(partial least squares discrimination analysis,PLS-DA)和相对气味活度值(relative odor activity value,ROAV)分析发酵90、150、210、270、450、630 d 6个时期的挥发性风味物质。结果表明,6个发酵期共鉴定到135种挥发性风味成分,包括醛、醇、酸、烃、酮、酯及其他类化合物,其中醛类相对含量最为丰富;4个发酵期(210、270、450、630 d)挥发性风味物质组成相似,说明发酵至210 d时主体风味化合物已经形成;发酵过程中关键风味物质有己醛、庚醛、辛醛、壬醛、2-辛烯醛等17种。发酵时间对火腿挥发性风味物质的形成有一定的影响,且大河乌猪火腿的加工期可定为10~12个月,为大河乌猪火腿挥发性风味物质形成机理的研究提供理论依据。

To explore the influence of fermentation time on the volatile flavor compounds of Dahe black pig ham during traditional processing(salted for 21 d,dehydrated for 60 d,fermented for 90-630 d),solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)technology combined with partial least squares-discriminant analysis(PLS-DA)and relative odor activity value(ROAV)were used to analyze the volatile flavor compounds of Dahe black pig ham fermented for 90,150,210,270,450,630 d.The results showed that a total of 135 volatile flavor components were identified during these six fermentation periods,including aldehydes,alcohols,acids,hydrocarbons,ketones,esters,and other compounds,among which the most abundant flavor families were aldehydes.The volatile flavor components of four different fermentation periods(210,270,450,630 d)were similar.It indicated that the principal flavor compounds had formed at 210 th days during fermentation.A total of 17 key flavor compounds were identified during the fermentation,including hexanal,heptanal,octyl,aldehyde,nonanal,2-octenal,and other substances.Fermentation time had a certain impact on the formation of volatile flavor compounds in ham,and the processing time of Dahe black pig ham could be set as 10-12 months.This research provides a theoretical basis for the formation mechanism of volatile flavor compounds in Dahe black pig ham.