一种烤牛肉的挥发性成分分析及其香气模拟  

Analysis and Simulation of Volatile Components of Roasted Beef

作　　者：戴水平[1] 肖作兵[2] 马双双[1] 顾永波[2] 朱建才[2] 张妮[1] 

机构地区：[1]华东理工大学生物工程学院,上海200237 [2]上海应用技术学院香料香精技术与工程学院,上海200235

出　　处：《香料香精化妆品》2010年第5期43-47,共5页Flavour Fragrance Cosmetics

摘　　要：采用顶空固相微萃取法(HS-SPME)提取烤牛肉的挥发性成分,并结合气-质联用技术(GC-MS)分析其挥发性成分物质。结果表明:在烤牛肉中鉴定出42种挥发性成分,主要包括羧酸类化合物、醛类化合物、酚类化合物、醇类和杂环类(吡嗪环、噻唑环)化合物;并在GC-MS基础上,利用感官分析模拟出香气饱满、逼真、协调的烤牛肉香精;最后,通过电子鼻确定了模拟的烤牛肉香精与样品烤牛肉的香气相似度达92.4%。The applicability of headspace solid-phase microextraction（HS-SPME） combined with gas chromatography and mass spectrometry （GC-MS） for determination of volatile components in roasted beef was investigated. The results showed that the 42 volatile components were indentified, including carboxylic acid compounds, aldehyde compounds, phenolic compounds, heterocyclic compounds （pyrazine ring, thiazole ring） and alcohols. Based on GC-MS analysis, realistic and coordinated roasted beef flavor was simulated using sensory analysis. And its aroma profile was similar with the roasted beef determined up to 92.4% by electronic nose （E-nose）.

关 键 词：烤牛肉 顶空固相微萃取 气相色谱-质谱 香气模拟 电子鼻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]