龙田扎肉风味物质分析

Analysis of Flavor Substances in Longtian Zha Meat

为探究龙田扎肉品质特性,明确扎肉关键挥发性风味物质,本试验对龙田扎肉的挥发性风味物质、氨基酸和脂肪酸的组成进行检测分析,并结合相对气味活度值法探讨关键挥发性风味物质。结果显示:成品龙田扎肉中肉部分关键挥发性化合物14种,反式-2,4-癸二烯醛是主要挥发性风味物质,使肉部分呈现油脂香和肉香。而萝卜丝部分关键挥发性风味物质19种,主要有2-十一烯醛、癸醛和1-辛烯-3-醇,为萝卜丝部分提供清香,薰衣草、玫瑰香气、水果香气。龙田扎肉中氨基酸总量为192.2 mg/g,必需氨基酸占总氨基酸的38.29%。鲜味氨基酸占总氨基酸量的47.45%;龙田扎肉中不饱和脂肪酸占脂肪酸总量的59.41%。结果表明龙田扎肉富含2-十一烯醛、癸醛和1-辛烯-3-醇等挥发性物质、鲜味氨基酸以及不饱和脂肪酸。

The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat.In this study,volatile flavor substances,amino acids and fatty acids of Longtian Zha meat were detected and analyzed.The key volatile flavor compounds were identified by relative odor activity value method.The result showed that,for the meat part,14 key volatile compounds were detected,of which trans-2,4-decadienal was the main volatile flavor compound,and imparted the oily and meaty aroma to Longtian Zha meat.For the part of radish,19 key volatile compounds were detected,among which 2-undecanal,decanal and 1-octen-3-ol were the main volatile flavor compounds and provided the fragrance,lavender,rose,and fruit aroma to Longtian Zha meat.The total amino acid content in Longtian Zha was 192.2 mg/g,including 38.29%of essential amino acids and 47.45%of umami taste amino acids.Longtian Zha meat was rich in unsaturated fatty acids(59.41%of the total fatty acids).The results showed that Longtian Zha meat was rich in volatile substances such as 2-undecenaldehyde,decanal and 1-octene-3-ol,delicious amino acids and unsaturated fatty acids.