牛油感官特征分析及关键风味物质鉴定

Sensory characteristics analysis and key volatile compounds identification of beef tallow

为了开发消费者喜爱的牛油产品,对两种牛油(老火锅牛油与浓香牛油)的感官特征及其相关的风味物质进行了分析。采用适合项勾选法(CATA)探究两种牛油的感官特征,并分析了感官属性与喜好度之间的关系。通过固相微萃取-全二维气相色谱-质谱联用法(SPME-GC×GC-MS)测定两种牛油的挥发性风味物质含量,并采用气味活度值(OAV)确定关键风味物质。结果表明:浓香牛油的“肉香味”“焦香味”“干草味”和“蘑菇味”更突出,老火锅牛油的“脂香味”“膻味”和“腥味”更突出;老火锅牛油与浓香牛油中共检出80种挥发性风味物质,根据OAV分别鉴定出13、10种关键风味物质,这些关键风味物质呈现的香气特征与感官特征分析结果一致。开发牛油产品时,增加产品的“奶香味”“清新味”与“肉香味”,均可提高消费者喜好度。

In order to develop the favorite beef tallow products of consumer,the sensory characteristics of different technological beef tallow(fragrant beef tallow and hot pot beef tallow)and the volatile compounds related to its sensory characteristics were analyzed,Check-all-that-apply was used to evaluate the sensory characteristics of the two beef tallow,and the relationship between sensory attributes and consumer preference was analyzed.Meanwhile,the contents of the volatile compounds of the two beef tallow were determined using solid phase micro-extraction-comprehensive two-dimensional gas chromatography-mass spectrometry,then the key flavor compounds were identified by odor activity value(OAV).The results showed that meat,fried,hay and mushroom were more prominent in fragrant beef tallow,while fat,cowy and raw were more prominent in hot pot beef tallow.A total of 80 volatile compounds were detected in hot pot beef tallow and fragrant beef tallow,and 13 and 10 key volatile compounds were identified according to OAV,respectively.And the aroma profiles presented by key volatile compounds were consistent with the results of sensory characteristics.When developing beef tallow products,increasing the creamy,freshness and meat flavor of the products can improve consumer preference.