【作者】 徐永霞； 励建荣； 潘思轶； 赵洪雷； 仪淑敏；

【Author】 Yong-xia XU~a Jian-rong LI~a Si-yi PAN~b Hong-lei ZHAO~a Shu-min YI~a (a College of Chemistry,Chemical Engineering and Food Safety,Bohai Unieversity,Jinzhou 121000,China; b College of Food Science and Technology,Huazhong Agricultural Unieversity,Wuhan 430070,China)

【机构】 渤海大学化学化工与食品安全学院； 华中农业大学食品科学技术学院；

【摘要】 本研究分别以热反应猪肉风味基料和清炖猪肉为研究对象,采用固相微萃取结合气质联用法对其挥发性成分进行分析比较,并结合GC-O技术进一步鉴定其香气活性成分,确定对肉香气有重要影响的关键化合物。实验结果显示:清炖猪肉和热反应猪肉风味基料中分别检出42种和49种挥发性物质。其中清炖猪肉中共鉴定出19种香气活性物质,热反应猪肉风味基料中共鉴定出21种香气活性物质。两者共有的香气活性物质有9种,分别为1-辛烯-3-醇、1-辛醇、2-戊基呋喃、辛醛、壬醛、2-壬烯醛、(E,E)-2,4-壬二烯醛、(E,E)-2,4-癸二烯醛和2-十一烯醛,这些物质可能对肉的特征香气具有重要贡献。还有其它一些香气活性物质无法被质谱检测到,暂时还不能确认。其中,在清炖猪肉中香气强度最大的物质是RI值为918的未知化合物,具有强烈的猪肉特征香味,依据其气味与RI值,初步推测该化合物可能是2-糠硫醇。更多还原

【Abstract】 Headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was used to determine the aromatic composition of simulated meat-like flavor and stewed pork.Gas chromatography-olfactometry(GC-O)was performed for further studying the aromatic profile in order to provide useful information about the most important potent odorants.The results showed that totals of 42 and 49 compounds were identified in stewed pork and meat-like flavor,respectively.A total of 19 aroma active compounds were identified in stewed pork,while 21 aroma active compounds identified in simulated meat-like flavor.There are 9 co-existing aroma active components,including 1 -octen-3-ol,1 -octanol,2-pentyl furan,octanal,nonanal,(E )-2-nonenal,(E,E )-2,4-nonadienal,(E,E )-2, 4-decadienal and 2-undecenal.These compounds may have important contribution to the characteristic aroma of meat.There were some characteristic aroma compounds not detected by GC-MS.An unknown compound of RI 918 with the strongest aroma intensity was detected to be the key compound in stewed pork. According to the odor and RI value,we speculate that this compound may be 2-furfurylthiol.更多还原