【摘要】 文章旨在研究传统炭烤羊肉特征滋味物质组成,为传统烤羊肉品质提升提供基础数据。以3个具有代表性的炭火烧烤店加工的传统炭烤羊腿为研究对象,对其进行感官评定,测定游离氨基酸、核苷酸及降解产物的组成,采用滋味活性值(Taste Active Value,TAV)与等鲜强度(Equivalent Umami Concentrations,EUC)评价的方法,鉴别不同强度的滋味物质,解析其特征滋味物质。结果表明:鲜味、咸味为传统炭烤羊腿的主要滋味,3个品牌炭烤羊腿的鲜味的呈味强度与谷氨酸的TAV值呈极显著和显著相关;炭烤羊腿中咸味主要由外源氯化钠提供,其TAV值为24.84～31.45;总游离氨基酸含量为212.27～267.71 mg/100 g,其中鲜味氨基酸占总游离氨基酸的73.5%～74.9%,在鲜味氨基酸中谷氨酸含量为157.85～196.31 mg/100 g,TAV为5.32～6.54。3个品牌炭烤羊腿的EUC为1.75～15.85 g MSG/100 g。总之,鲜味是传统炭烤羊腿的主要滋味,谷氨酸是特征物。更多还原

【Abstract】 The purpose of this paper is to study the characteristic flavor components of traditional charcoal roast mutton, and to provide basic data for improving the quality of traditional roast mutton. Three representative charcoal roast lamb legs processed in charcoal roast barbecue shops were selected as the research objects. Sensory evaluation was carried out to determine the composition of free amino acids, nucleotides and degradation products. Taste Active Value(TAV) and Equity Umami Concentrations(EUC) were used to identify flavor substances of different intensities and analyze their characteristics substances. The results showed that the fresh and salty flavors were the main flavors of the traditional charcoal roasted leg, and the taste intensity of the three brands of charcoal roasted leg was significantly correlated with the TAV value of glutamic acid; the salty flavor of charcoal roasted leg was mainly supplied by exogenous sodium chloride with TAV value of 24.84～31.45; the total free amino acid content was 212.27～267.71 mg/100 g, of which the fresh amino acid accounted for 73.5～74.75% of the total free amino acid. The content of glutamic acid was 157.85～196.31 mg/100 g and TAV was 5.32～6.54. The EUC of three brands of charcoal roasted leg is 1.75～15.85 g MSG/100 G. In short, the flavor is the main flavor of the traditional charcoal roasted leg of lamb, and glutamic acid is the characteristic substance.更多还原