【摘要】 运用顶空固相微萃取与气质联用技术,分析3种不同工艺生产的盐水鸭肉的挥发性风味物质,进而研究不同工艺对盐水鸭风味的影响。结果显示:共鉴定出93种化合物,这些化合物包括烃类(24种)、酮类(13种)、醇类(15种)、醛类(24种)、酸类(5种)、酯类(1种)、呋喃类(3种)、含硫化合物(3种)、含氮化合物(3种)、杂环化合物(2种)。烘烤能增加鸭肉中的烃类、醇类、酸类、醛类、酯类、呋喃类以及含硫化合物的含量,对产品的风味有重要贡献。复卤后冷藏能增加鸭肉中的烃类物质、醛类物质、酸类物质、含硫化合物和杂环化合物的含量,且有利于提高产品的色泽。更多还原

【Abstract】 The conventional processing procedure of water boiled salted dusk was modified by supplementing either cooling at 4 ℃ for 12 h or roasting 45 ℃ for 30 min following brine salting.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the volatile flavor composition of water boiled salted dusk products obtained using three different processing procedures.Results showed that a total of 93 compounds were identified in all three products,including hydrocarbons(24),ketones(13),alcohols(15),aldehydes(24),acids(5),esters(1),furans(3),sulfur-containing compounds(3),nitrogen-containing compounds(3) and heterocyclic compounds(2).Roasting resulted in a signifi-cant increase in the respective relative contents of hydrocarbons,alcohols,acids,aldehydes,esters,furans and sulfur-containing compounds of water boiled salted dusk and made a great contribution to product flavor.Cooling resulted in a significant increase in the respective relative contents of hydrocarbons,aldehydes,acids,sulfur-containing compounds and heterocyclic compounds and helped enhance product color.更多还原