【摘要】 为探究延边酱牛肉的特征性风味物质,该研究采用固相微萃取气相色谱质谱法(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)和电子鼻分析技术分析并比较不同地区酱牛肉中挥发性风味化合物的组成及差异。并通过主成分分析(principal component analysis,PCA)与线性判别分析(linear discriminant analysis,LDA)明确延边酱牛肉特征风味化合物组成。研究结果表明:7个不同地区酱牛肉共检测到79种挥发性化合物,包括醛类化合物10种、醇类化合物15种、醚类化合物2种、酸类化合物3种、酮类化合物2种、酚类化合物2种、酯类化合物3种、烃类化合物39种和含氮含硫杂环化合物3种。其中,醛类、醇类和烃类化合物为主要挥发性化合物。不同地区酱牛肉在这几种挥发性物质的含量上存在显著差异,而这种差异导致不同地区酱牛肉的风味各异。其中,华北地区酱牛肉主要呈现清香的苦杏仁味,华南地区酱牛肉呈现花香和果香味,西南地区酱牛肉呈现辛香味,西北地区和华东地区酱牛肉呈现薄荷味,东北地区的黑龙江酱牛肉呈现温和的脂肪香味,延边酱牛肉则呈现出酱香、坚果香、焦糖香和黄油香味。对延边酱牛肉挥发性化合物进一步分析发现,胡椒酮、2戊基呋喃、2,5二甲基吡嗪、肉桂烯、D柠檬烯、十一烷和间二甲苯这7种物质为延边酱牛肉特有风味物质。通过计算相对气味活度值(relative odor activity value,ROAV),研究发现D柠檬烯、2戊基呋喃、2,5二甲基吡嗪3种物质为延边酱牛肉的特征性风味物质。该研究为酱牛肉风味调控、品质提升提供了理论与数据支撑。更多还原

【Abstract】 In order to investigate the characteristic flavor compounds of Yanbian soy-braised beef, this study used solid-phase microextraction gas chromatography-mass spectrometry and electronic nose analysis technology to compare the differences in the composition of volatile flavor compounds in soy-braised beef from different regions.The composition of characteristic flavor compounds of Yanbian soy-braised beef was also clarified by principal component analysis and linear discriminant analysis.The results showed that a total of 79 volatile compounds, including 10 aldehydes, 15 alcohols, 2 ethers, 3 acids, 2 ketones, 2 phenols, 3 esters, 39 hydrocarbons, and 3 nitrogen and sulfur heterocyclic compounds, were detected in the soy-braised beef from seven different regions.Among them, aldehydes, alcohols and hydrocarbons are the main volatile compounds.There is a significant difference in the content of these volatile compounds in soy-braised beef in different regions, and this difference leads to the different flavors of soy-braised beef in different regions, in which soy-braised beef in North China mainly presents a fragrant bitter almond flavor, soy-braised beef in South China presents a floral and fruity flavor, soy-braised beef in Southwest China presents a pungent flavor, soy-braised meat in Northwest China and East China presents a minty flavor, and soy-braised meat in Northeast China’s Heilongjiang region presents a mild fat flavor.In the northeast region, Heilongjiang soy-braised beef display a mild fat flavor, while Yanbian soy-braised beef exhibit a saucy, nutty, caramelized, and buttery flavor.Further analysis of the volatile compounds of Yanbian soy-braised beef revealed that piperone, 2-pentylfuran, 2,5-dimethylpyrazine, cinnamon, D-limonene, undecane, and m-xylene were the characteristic flavor substances of Yanbian soy-braised beef.Three substances, D-limonene, 2-pentylfuran, and 2,5-dimethylpyrazine, were found to be the characteristic flavor substances of Yanbian soy-braised beef by the relative odor activity value.This study provides theoretical and data support for the flavor regulation and quality improvement of soy-braised beef.更多还原