基于GC-IMS分析不同品种藏羊羔肉的风味特征成分

Analysis of Characteristic Flavor Components of Different Breeds of Tibetan Lamb Meat Based on GC-IMS

采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)对青海省黑藏羊羔肉与白藏羊羔肉的特征风味进行测定分析,对比两者挥发性有机物的差异,建立其挥发性有机物指纹图谱,同时结合相对气味活度值(relative odor activity value,ROAV)确定关键挥发性物质。结果表明,两种藏羊羔肉挥发性风味化合物具有一定差异,共检测出51种已知挥发性化合物,包括19种醛类、10种醇类、8种酮类、5种酯类、3种萜烯类以及6种咯啉、吡嗪、胺类等其他化合物,确定了1,4-二氧六环(3.00%~6.99%)、丙醇(4.21%~5.41%)、柠檬烯(0.47%~1.95%)、γ-萜品烯(0.32%~0.71%)、2,3-二甲基-5-乙基吡嗪(0.18%~0.51%)、4-甲基-3-戊烯-2-酮(0.2%~0.36%)、3-甲硫基丙醛(0.31%~0.34%)、冰片(0.17%~0.31%)、乙酸乙酯(0.12%~0.17%)、(E)-2-庚烯醛(0.06%~0.10%)是黑藏羊羔肉的特征化合物,主成分分析表明不同品种藏羊羔肉特征风味化合物得到了很好的区分,表明GC-IMS可以有效应用于不同藏羊羔肉挥发性风味物质的检测,且对肉制品风味品质提升有实际意义。

Gas chromatography-ion mobility spectrometry(GC-IMS)is used to determine and analyze the characteristic flavors of black Tibetan lamb meat and white Tibetan lamb meat in Qinghai province,and the differences of volatile organic compounds between the two are compared.A fingerprint of their volatile organic compounds is established,and the key volatile substances are determined by combining relative odor activity value(ROAV).The results show that there are certain differences in the volatile flavor compounds between the meat of two breeds of Tibetan lamb.A total of 51 known volatile compounds are detected,including 19 aldehydes,10 alcohols,8 ketones,5 esters,3 terpenes and 6 other compounds such as pyrrolines,pyrazines and amines.1,4-Dioxane(3.00%~6.99%),propanol(4.21%~5.41%),limonene(0.47%~1.95%),γ-terpinene(0.32%~0.71%),2,3-dimethyl-5-ethylpyrazine(0.18%~0.51%),4-methyl-3-penten-2-one(0.2%~0.36%),3-methylthiopropion aldehyde(0.31%~0.34%),borneol(0.17%~0.31%),ethyl acetate(0.12%~0.17%)and(E)-2-heptenal(0.06%~0.10%)are identified as characteristic compounds of black Tibetan lamb meat.Principal component analysis shows that the characteristic flavor compounds in different breeds of Tibetan lamb meat are well distinguished,indicating that GC-IMS can be effectively used for the detection of volatile flavor substances in different breeds of Tibetan lamb meat,and has practical significance for improving the flavor quality of meat products.