鹅油热氧化与美拉德反应制备鹅肉香精

Preparation of Goose Flavor by Goose Oil Thermal Oxidation and Maillard Reaction

研究了脂肪氧化在成品鹅肉味香精中的应用及不同条件对热反应产物的影响,通过感官评价结合气-质谱联用分析各氧化鹅脂的热反应产物及其关键香气成分。经统计分析,确定鹅肉香精的优化配方是:氧化鹅油3 g、L-半胱氨酸0.5 g、葡萄糖3 g、木糖1.5 g、维生素B11 g、水10 g。用此配方可制得具有明显鹅肉气味特征的香精。采用固相微萃取-气-质谱联用法检测出鹅肉香精中有43种挥发性氧化产物,其中相对含量较高的化合物有4-甲基-5-羟乙基噻唑(33.94%)、乙酰丙酸(26.91%)、异戊酸(8.35%)、乙基麦芽酚(4.59%)等,这些化合物对鹅肉特征香味形成具有重要贡献。

The application of the lipid oxidation in the flavor of goose thermal reaction products and the effects of different conditions on the finished product were studied in this paper. Combined sensory evaluation with gas chromatography mass spectrometry(GC-MS) thermal reaction products and key aroma components of the oxidized fat goose were analyzed. Through the statistical analysis the optimal formula of goose meat essence was determined: the oxidized goose oil3 g, L-cysteine 0.5 g, glucose 3 g, xylose 1.5 g, vitamin B11 g, water 10 g. Goose essence with obvious characteristics of flavor and smell was obtained. 43 kinds of volatile oxidation products among goose flavor were detected using SPME-GCMS, in which the compounds of high content are 4-methyl-5-hydroxyethylthiazole(33.94%), levulinic acid(26.91%),isovaleric acid(8.35%), and ethyl maltol(4.59%), etc., which had an important contribution to the characteristic flavor of goose.