煎制成熟度对牛排挥发性风味物质及感官的影响

Effects of pan-fried maturity on volatile flavor compounds and sensory quality of beef steaks

采用感官评价以及固相微萃取-气相色谱-质谱联用技术,通过热图结合相对气味活度值对不同煎制成熟度牛排(一分熟、三分熟、五分熟、七分熟和九分熟)中挥发性风味物质和感官品质进行分析。结果表明,煎制时间的延长促进了牛排色泽、滋味和香气的生成,但牛排的嫩度逐渐变小;七分熟牛排的感官评分最高,挥发性风味物质含量与数量也最高。煎制牛排中关键挥发性风味物质为1-辛烯-3-醇、辛醛、壬醛、(E)-2-壬烯醛、(E)-2-癸烯醛、(E,E)-2,4-壬二烯醛、2-十一烯醛、(E,E)-2,4-癸二烯醛、3-庚酮、己酸等,醛类物质种类最多,可能是煎制牛排风味形成的重要组成部分;随煎制程度增加,牛排的蘑菇香、花香、奶油香减弱,总体香味以油脂香和肉香为主。由感官评价和相对气味活度值聚类分析可知,三分熟和五分熟为一类,七分熟和九分熟为一类,一分熟样品与其他样品存在较大差异。不同煎制牛排样品中蛋白质、脂肪和碳水化合物含量存在显著差异,且与挥发性物质的形成密切相关。

Sensory evaluation and solid phase microextraction gas chromatography mass spectrometry were used to analyze the volatile flavor compounds and sensory quality of beef steak with different pan-fried maturity(rare,medium rare,medium,medium well,and well-done)combined with heat map and relative odor activity value(ROAV).Results showed that with the pan-frying time increasing,the col-or,taste,and aroma of beef steaks gradually increased and the tenderness of beef steaks gradually decreased.The sensory score,contents,and quantity of volatile flavor compounds of medium well steaks were the highest.The key volatile flavor compounds in pan-fried steak were 1-octen-3-ol,octanal,nonanal,(E)-2-nonenal,(E)-2-decenal,(E,E)-2,4-nonadienal,2-undecenal,(E,E)-2,4-decadienal,3-hep-tanone,and hexanoic acid.Aldehydes might be the most important substances in the flavor formation of pan-fried steak.With the increased frying degree,the mushroom flavor,flower flavor,and cream flavor of steaks became weakened and the overall flavor was mainly fat flavor and meat flavor.Cluster analysis of sensory and ROAV showed that medium rare and medium samples were in the same category,medium well and well-done samples were in the other category,and there were great differences between rare samples and other samples.The con-tents of protein,fat,and carbohydrate in different pan-fried samples were significantly different and were closely related to the formation of volatile compounds.