不同烹制加工阶段水煮肉片关键挥发性风味物质分析

Analysis of key volatile flavor substances in boiled spicy pork slices during different cooking and processing stages

[目的]提升水煮肉片菜品品质,进行标准化和工业化生产。[方法]采用气相色谱—质谱法(GC-MS)对水煮肉片挥发性风味物质进行分离鉴定,通过添加内标物计算其主体挥发性风味物质含量,并结合气味活度值(OAV)分析不同烹制加工阶段样品中关键挥发性风味物质的变化。[结果]水煮肉片中共鉴定出136种挥发性风味物质,其中切片、腌制、煮制和浇油4个加工阶段样品中分别为57,66,57,63种;酮类物质是样品中含量最高的挥发性物质,其中浇油的样品中醇类物质含量最高。根据气味活度值确定19种OAV≥1的关键风味成分,其中壬醛、D-柠檬烯、(E)-2-壬烯醛、(E,E)-2,4-癸二烯醛在部分样品中的OAV>100,莰烯和芳樟醇在部分样品中的OAV>50,这6种物质对水煮肉片整体风味有较大贡献。煮制和浇油样品的挥发性风味物质与其他样品差异较大,说明煮制和浇油过程对水煮肉片的挥发性风味影响最大。[结论]煮制和浇油是影响水煮肉片挥发性风味物质的关键加工环节。

[Objective]The purpose of this study is to improve the quality of boiled spicy pork slices and promote standardized and industrialized production.[Methods]The changes of volatile flavor substances in boiled spicy pork slices were analyzed by gas chromatography-mass spectrometry(GC-MS).The contents of the main volatile flavor substances were calculated by adding internal standard substances,and the odor activity value(OAV)was used to determine the key volatile flavor substances in samples.[Results]136 volatile flavor substances were identified in samples.The number of volatile flavor substances in samples during slicing,curing,boiling,and pouring oil was 57,66,57 and 63 respectively.Ketones’contents were the highest in all samples(the highest contents of alcohols were detected in the pouring oil sample).19 key flavor substances were determined according to the odor activity value(OAV≥1).The OAVs of nonanal,D-limonene,(E)-2-nonenal,and(E,E)-2,4-decadienal in some samples were more than 100,and the OAVs of camphene and linalool in some samples were more than 50.These 6 volatile flavor substances had a great contribution to forming the flavor of boiled spicy pork slices.The volatile flavor substances in samples during boiling and pouring oil were significantly different from other samples,indicating that the boiling and pouring oil process had the greatest influence on the volatile flavor of boiled spicy pork slices.[Conclusion]The boiling and pouring oil processes were the key processing stages that affected the volatile flavor substances in boiled spicy pork slices.