摘要
为明确发酵兔肉脯在加工过程中挥发性风味物质的变化规律,采用顶空固相微萃取-气相色谱-质谱联用技术分析其在原料肉、腌制后、发酵后、烤制后和成品5个加工过程中的挥发性风味物质差异,并利用相对气味活度值法和主成分分析法确定每个加工过程中的关键风味物质.结果表明:发酵兔肉脯不同加工过程中的挥发性风味物质存在明显差异,5个加工过程中共检测出128种挥发性风味物质,通过计算相对质量分数和相对气味活度值,发现原料肉中主要的挥发性风味物质是己醛、 1-辛烯-3-醇和1-辛烯3-酮;腌制后和发酵后的样品中挥发性风味物质较为相似,主要为丁香酚和茴香脑;烤制后的样品中3-羟基-2-丁酮、(+)-柠檬烯和葵酸乙酯等物质对其风味贡献较大;成品由苯乙醛、(E)-2-壬烯醛、甲基环戊烯醇酮、芳樟醇和乙基麦芽酚等物质构成了主体风味.
To clarify the changes of volatile flavour substances during the processing of fermented rabbit jerky,headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(GC-MS)was used to analyse the differences in volatile flavour substances in the meat of five processes:fresh meat,post-curing,post-fermentation,post-roasting and finished product,and to identify the key flavour substances in each process using the relative odour activity value method and principal component analysis.The results showed that there were significant differences in volatile flavour substances in the meat of different processes of fermented rabbit preserved meat.128 volatile flavour substances were detected in the five processes,and by calculating the relative percentage content and relative odour activity values,it was found that the main volatile flavour substances in the raw meat were hexanal,1-octanol-3-ol and 1-octanol 3-one.The volatile flavour substances in the post-curing and post-fermentation samples were similar,and the main volatile flavour substances were eugenol and anise brain.The substances such as 3-hydroxy-2-butanone,(+)-limonene and ethyl sunflowerate in roasted sample had a large contribution to the flavor.The main flavour of finished product was composed by substances such as phenylethylaldehyde,(E)-2-nonenal,methylcyclopentenolone,linalool and ethyl maltol.
作者
柴利
贺稚非
李洪军
CHAI Li;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Special Food Co-built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《西南大学学报(自然科学版)》
CAS
CSCD
北大核心
2024年第7期40-48,共9页
Journal of Southwest University(Natural Science Edition)
基金
重庆市技术创新与应用发展专项(CSTB2022TIAD-KPX0080)
川渝地区家兔产业协同创新与关键技术集成示范项目(2022YFQ0033)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。
关键词
发酵兔肉脯
挥发性风味物质
相对气味活度值
fermented rabbit jerky
volatile flavour substances
relative odour activity values