香辛料对牛肉味热反应香味料贮存期间香气质量的影响

Effect of Spices on Aroma Quality of Beef Flavoring Produced by Thermal Reaction during Storage

为分析香辛料对热反应香味料贮存质量的影响,采用固相微萃取(solid phase microextraction,SPME)和溶剂辅助风味蒸发(solvent-assisted flavor evaporation,SAFE)结合气相色谱-嗅闻-质谱联用法对挥发性物质进行提取,并结合感官评价分析香气质量变化。研究发现,两种萃取方法SPME法、SAFE法可分别鉴定得到217、163种挥发性成分,主要是酸、醛、酮、萜烯、酚、含硫、含氮化合物。低气味阈值的含氮、含硫化合物是关键的挥发性香气活性化合物(香气稀释因子≥27,香气活性值≥1)。关键香气化合物与香气属性的相关性分析结果表明,桉叶油醇、二烯丙基二硫醚和4-羟基-2,5-二甲基-3(2H)呋喃酮是维持贮存期间热反应香味料的香辛料、肉香香气强度的关键化合物。因此,添加香辛料不仅影响挥发性化合物的种类,还可以减缓肉香强度的降低、焦糊味和酱香强度的增加。这为开发高品质热反应香味料提供理论依据,为热反应香味料的多元化提供参考。

In order to evaluate the effect of spices on the storage quality of thermal reaction-derived flavorings,the volatiles of beef flavoring produced by thermal reaction with and without the addition of spices were analyzed by solid phase microextraction(SPME)or solvent-assisted flavor evaporation(SAFE)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS),and the aroma quality was investigated by sensory evaluation.Results revealed that 217 and 163 volatile compounds were identified by SPME and SAFE,respectively,mainly including aldehydes,ketones,terpenes,phenols,sulphur-containing compounds and nitrogen-containing compounds.Nitrogen-containing or sulphur-containing compounds with low odor thresholds were the key volatile aroma active compounds(flavor dilution factor≥27,and odor activity value≥1).Correlation analysis indicated that eucalyptol,diallyl disulfide and furaneol were the key odorants that maintain the spicy and meaty notes of beef flavoring during storage.Therefore,the addition of spices not only affected the types of volatile compounds,but also slowed down the decrease in the intensity of meaty note and the increase in burnt and soybean paste-like notes.This study can provide a theoretical basis for the development of high-quality thermal reaction-derived flavorings and a reference for the diversification of thermal reaction-derived flavorings.