基于GC-O-MS技术的植物肉风味特征及像真性分析

Analysis of the Similarity of Flavoring Characteristic of Plant-based Meat Alternatives with Meat Products Based on GC-O-MS Technology

为探究市售植物肉的风味特征及像真性,本实验采用固相微萃取法和气相色谱-嗅闻-质谱联用技术,对3类国产植物肉产品及对应种类动物肉产品的挥发性风味物质进行识别和差异分析。在植物鸡肉、植物牛肉、植物猪肉中分别定性检出30,35和30种风味活性物质。仪器测定结合相对气味活度值分析,明确构成三类植物肉的关键风味物质均以醛类物质为主,分别为庚醛(橡胶味、肉脂香)、(E)-2-辛烯醛(清香、肉脂香)、(E)-2-壬烯醛(肉脂香、咸味、酱香)、(E,E)-2,4-癸二烯醛(肉脂香)。此外,植物鸡肉组的关键风味物质还有壬醛(芹菜味)、癸醛(蒜味、酸味)和(E,E)-2,4-壬二烯醛(肉脂香、酱香);植物牛肉组的关键风味物质还有:癸醛(豆腥味、烤葱香)、乙基麦芽酚(油脂味)、甲基糠基二硫醚(焙烤香)和(E,E)-2,4-壬二烯醛(肉脂香);植物猪肉组的关键风味物质还有:(E)-2-十一烯醛(煎烤香)、(E,Z)-2,4-癸二烯醛(酱香)和2-乙酰基噻唑(生豆味)。本研究表明醛类物质是组成植物肉整体香气特征的关键呈香物质,加工过程中香辛料风味物质具有掩蔽和模拟作用,为进一步优化和增强植物肉风味特征的像真性提供了理论和数据支持。

In order to investigate the flavor properties of commercial plant-based meat alternatives(PMAs)and the similarity of PMAs with meat products,this experiment used solid-phase microextraction(SPME)in conjunction with gas chromatography-olfactometry-mass spectrometry(GC-O-MS)to identify and analyze the volatile flavor compounds in three types of commercial PMAs and corresponding animal meat products.There were 30,35,and 30 flavor-active substances discovered in chicken PMAs,beef PMAs,and pork PMAs,respectively.According to instrument measurement and relative odor activity value(ROAV)analysis,the key flavor components thatmade up the three types of PMAs were aldehydes,including heptanal(rubber,meat tallow),(E)-2-octenal(delicate fragrance,meat tallow),(E)-2-nonenal(meat tallow,salt,sauce),and(E,E)-2,4-decadienal(meat tallow).Key flavor components of the chicken PMAs group also included nonanal(celery),decyl aldehyde(garlic,acid),and(E)-2,4-nonadienal(meat tallow).Key flavor components up the beef PMAs group included decyl aldehyde(beany flavor,roasted onion),ethyl hydride maltol(tallow,sauce),methyl furfuryl disulfide(roasted),and(E,E)-2,4 nonadienal(meat tallow).Key flavor components of the pork PMAs group were(E)-2-undecenal(fried),(E,Z)-2,4-decadienal(sauce),and 2-acetylthiazole(bean).This study demonstrated the primary aromatic substances that contributed to the overall olfactory features of PMAs were aldehydes.During processing,the flavorings from spices had masking and imitating impact.As a result,this work provides both theoretical and empirical support for further improving and maximizing the authenticity of PMAs flavor qualities.