【摘要】 运用固相微萃取结合气相色谱-质谱技术,测定3种具有代表性的传统炭烤工艺下生产烤羊腿产品中的挥发性风味物质。结果表明:共检测到八大类69种挥发性风味物质;以风味活性值为依据,筛选出17种特征挥发性风味物质,其中,3种不同炭烤方式烤羊腿中共有的特征物质为正己醛、庚醛、2-正戊基呋喃、正辛醛、壬醛、癸醛、反-2-壬烯醛、十二醛、反,反-2,4-癸二烯醛、十一醛、1-辛烯-3-醇、正庚醇、正辛醇、反-2-辛烯-1-醇和2-甲基苯酚;明确传统炭烤羊腿的风味特征为淡脂香、青草香、烤肉味、发酵味和烟熏香味。更多还原

【Abstract】 In this study, the volatile flavor substances of roasted lamb legs from three representative traditional charcoal roasting processes were determined by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS). The results showed that a total of 8 categories of 69 volatile flavor substances were detected. Seventeen characteristic volatile flavor substances were selected out. Fifteen characteristic volatile flavor substances were common to the three samples: hexanal, enanthal, 2-pentyl-furan, 1-octanol, nonanal, decanal,(E)-2-nonenal, dodecanal,(E,E)-2,4-decadienal, undecanal, 1-octen-3-ol, N-heptanol, N-caprylic alcohol,(E)-2-octen-1-ol, and 2-methylphenol. The flavor characteristics of traditional charcoal roasted lamb legs were defined as light fatty, grassy, roasted, fermented and smoked.更多还原