发酵兔肉脯加工过程中挥发性风味物质变化研究

Study on the Change of Volatile Flavour Substancesduring the Processing of Fermented Rabbit Jerky

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.