GC-MS结合电子鼻分析温度对肉味香精风味品质的影响  

Effect of Temperature on Sensory and Flavor Characteristics of Maillard Reaction Products Derived from Bovine Bone Hydrolsate as Analyzed by GC-MS and Electronic Sensor

作　　者：李迎楠[1] 刘文营[1] 成晓瑜[1] 

机构地区：[1]北京食品科学研究院,中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,北京100068

出　　处：《食品科学》2016年第14期104-109,共6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(2012BAD28B09)

摘　　要：以肉味香精为研究对象,从感官品质、挥发性风味物质组成和电子鼻分析角度研究不同反应温度对其风味品质的影响。结果表明,不同温度条件下肉味香精在感官评价、挥发性风味物质等方面都有较大的差异性。105℃条件下的肉味香精产品风味和口感相对较好;经气相色谱-质谱联用仪分析,该条件得到的肉味香精中挥发性物质相对含量较高,达到93.62%,其中具有特征风味的吡嗪类化合物高达8.19%,醛、酮类化合物的相对含量较高;在此条件下得到的肉味香精,色泽呈现深褐色,香味浓郁,回味悠长。运用电子鼻技术分析发现,不同温度条件下样品存在显著性差异,风味有所改变。The effect of different reaction temperatures on sensory quality and volatile flavor compounds of Maillard reaction products（MRPs） derived from bovine bone hydrolysate was determined by gas chromatography-mass spectrometry（GC-MS） and electronic nose. The results showed that MRPs generated at different temperatures exhibited high variability in sensory quality and volatile flavor. The meat flavor produced at 105 ℃ had obvious advantages in the terms of flavor and taste. In the meantime, it contained much more volatile flavor substances, which could reach 93.62% as detected by GCMS. In particular, pyrazine compounds as characteristic flavor components accounted for 8.19%. The contents of aldehydes and ketones were higher as well. The meat flavor manufactured under this condition was dark brown, and had full bodied fragrance and a lasting aftertaste. At the same time, electronic nose analysis revealed that products obtained at different reaction temperatures had significant differences in volatile flavor composition.

关 键 词：肉味香精 挥发性风味物质 温度 美拉德反应 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]