荣昌猪肉在不同烤制温度条件下的挥发性风味物质变化  

Variation of Aroma Compounds in Rongchang Pork at Different Roast Temperatures

作　　者：秦刚[1] 李洪军[1] 贺稚非[1] 王庭[1] 黄业传[1] 

机构地区：[1]西南大学食品学院,重庆400716

出　　处：《食品科学》2011年第18期190-194,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD51B06)

摘　　要：为探明荣昌猪肉在不同烤制温度中的挥发性风味物质,采用偏最小二乘回归分析结果表明,在荣昌猪肉的烤制加工过程中吡嗪类化合物变化比较显著,对烤肉的整体风味贡献较大。同时蒸馏萃取和固相微萃取两种提取方法对风味化合物的提取效果差异显著。固相微萃取法提取的风味化合物更接近样本的真实风味。The variation of volatile aroma compounds in Rongchang pork at different roast temperature was investigated in this study.Partial least squares regression analysis showed pyrazine compounds revealed considerable variation and greatly contributed to the flavor of roasted pork during processing.Volatile compounds extracted by simultaneous distillation extraction（SDE） and solid-phase micro-extraction（SPME） demonstrated obvious differences.The aroma compounds extracted by SPME represented the true flavor of roasted pork more accurately.

关 键 词：烤肉 同时蒸馏萃取(SDE) 固相微萃取(SPME) 偏最小二乘回归(PLSR) 

分 类 号：TS201.2[轻工技术与工程—食品科学]