烹饪熟度对牛排挥发性风味物质的影响研究

Study on Effect of Degree of Doneness on Volatile Flavor Substances of Steak

为探究烹饪熟度对牛排挥发性化合物的影响,文章采用感官分析、电子鼻和GC-IMS分析不同烹饪熟度(生肉、一分熟、三分熟、五分熟、七分熟和九分熟)牛排中挥发性化合物的差异。感官结果表明,随着烹饪熟度的增加,牛排在嫩度、多汁性和外观上的分数先升高后降低,而在整体风味和整体接受度上其值一直增加,当牛排熟度为九分熟时,整体感官最佳;电子鼻结果表明,样品在T、P传感器上具有较高的值,并且随着烹饪熟度的增加,传感器上的值也在不断增加,说明烹饪熟度会增加样品中挥发性化合物的浓度;GC-IMS结果表明,在样品中共鉴定出88种挥发性化合物,主要是醇类、醛类、酮类和酯类,并且随着熟度的增加,样品中化合物的浓度增加,通过ROAV共计算出12种特征性风味物质(ROAV>1),对样品整体风味具有较高的贡献作用,并且1-辛烯-3-酮的贡献作用最突出;通过Pearson相关性发现,异戊醇(单体、二聚体)、正己醇(单体、二聚体)和2-乙基-3-甲基吡嗪与传感器T、P具有较高的相关性。文章着重分析了不同熟度下牛排挥发性风味物质的变化,为西餐牛排煎制的烹饪工艺优化和品质控制提供了参考依据。

In order to explore the effect of degree of doneness on the volatile compounds of steak,in this paper,sensory analysis,electronic nose and GC-IMS are used to analyze the differences of volatile compounds in steak with different degree of doneness(raw,rare,medium rare,medium,medium well and well done).The sensory results show that with the increase of degree of doneness,the scores of steak in tenderness,juiciness and appearance increase firstly and then decrease,while the scores of steak in overall flavor and overall acceptance increase all the time.When the degree of doneness of steak is well done,the overall sensory is the best.The results of electronic nose show that the samples have higher values on sensors T and P,and the values on the sensors increase with the increase of degree of doneness,indicating that degree of doneness would increase the concentration of volatile compounds in samples.The results of GC-IMS show that a total of 88 volatile compounds are identified in the samples,mainly are alcohols,aldehydes,ketones and esters.With the increase of degree of doneness,the concentration of compounds in the samples increases.A total of 12 characteristic flavor substances(ROAV>1)are calculated by ROAV,which have high contribution to the overall flavor of the samples,and the contribution of 1-octen-3-one is the most prominent.Through Pearson correlation,it is found that isoamyl alcohol(monomer,dimer),n-hexanol(monomer,dimer)and 2-ethyl-3-methylpyrazine have high correlation with sensors T and P.In this paper,the changes of volatile flavor substances in steak with different degrees of doneness are mainly analyzed,which has provided references for the optimization of frying process and quality control of western-style food steak.