基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析  

Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA

作　　者：郝宝瑞 张坤生[1] 张顺亮[2] 王守伟[2] 成晓瑜[2] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134 [2]中国肉类食品综合研究中心,北京100068

出　　处：《食品科学》2015年第16期153-157,共5页Food Science

基　　金：公益性行业(农业)科研专项(201303082);"十二五"国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为探究清酱肉中挥发性风味成分,并分析各个物质对清酱肉整体风味的贡献大小,采用同时蒸馏萃取提取清酱肉的香气成分,利用气相色谱-质谱联用结合嗅闻仪分析其挥发性风味成分,共鉴定出61种化合物,结合芳香萃取物稀释分析法检测到的香气化合物共23种。清酱肉中检测到风味活性较强的挥发性物质主要有壬醛(油脂香、香橙香)、3-甲硫基丙醛(煮土豆味)、辛酸乙酯(水果香、甜味)、反-2-壬烯醛(清香)、癸酸乙酯(水果香)、苯乙醛(玫瑰花香),其对清酱肉整体风味贡献较大。2,4-己二烯酸乙酯(肉香、腊味)是清酱肉中特有的香气成分。The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction（SDE） and then analyzed by gas chromatography-olfactometry-mass spectrometry（GC-O-MS）. Totally 61 volatile flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal（fat, orange）, methional（cooked potato）, ethyl caprylate（fruit, sweet）,（E）-2-nonenal（delicate）, ethyl decanoate（fruit）, benzeneacetaldehyde（rose）, which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid ethyl ester（meat, preserved meat flavor） was the distinctive aroma component of pickled sauced meat.

关 键 词：清酱肉 挥发性风味成分 同时蒸馏萃取 气相色谱-质谱联用结合嗅闻 芳香萃取物稀释分析法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]