【摘要】 为探究木瓜蛋白酶对马肉挥发性风味物质的影响，采用顶空固相微萃取（HS-SPME）结合气相质谱联用（GC-MS）法对马肉的挥发性风味物质进行鉴定，通过计算风味物质的相对气味活度值（ROAV）确定其关键风味成分。结果表明，空白组检出30种风味物质，木瓜蛋白酶处理组检出25种风味物质，表明马肉经过木瓜蛋白酶处理后，挥发性风味物质种类减少，但是醛类风味物质的相对含量（68.56%）明显提高。空白组和木瓜蛋白酶处理组的共有关键性风味物质种类的差异不大，醛类物质是马肉典型的风味物质，辛醛、壬醛、癸醛和戊醛对马肉的风味均有较大贡献，3-甲基丁醛对木瓜蛋白酶处理组的风味贡献很大，ROAV为93.03。更多还原

【Abstract】 In order to investigate the effects of papain on volatile flavor compounds in horse meat, the volatile flavor compounds in horse meat were identified by headspace solid phase microextraction(HS-SPME) combined with GC-MS, and the key flavor components were determined by calculating relative odor activity values(ROAV) of flavor compounds. The results showed that 30 kinds of flavor substances were detected in the blank group and25 kinds of flavor substances were detected in the papain treatment group, indicating that after papain treatment, the types of volatile flavor substances decreased, but the relative content of aldehyde flavor substances(68.56%) obviously increased. There was no significant difference between blank group and papain treatment group in the types of common key flavor substances. Aldehydes were the typical flavor substances of horse meat.Octanal, nonanal, decanal and valeraldehyde all contributed most to the flavor of horse meat, 3-methylbutanal contributed significantly to the flavor of papain treatment group, and the ROAV value was 93.03.更多还原