香叶循环煮制对肉汤挥发性风味的影响研究  

Effect of Repeated Cooking with Bay Leaf on Volatile Flavor Components of Meat Broth

作　　者：秦艳秀 蔡丹丹 樊玉霞[1,2] 陈艳萍 赖克强[1,2] 刘源 黄轶群 QIN Yan-xiu;CAI Dan-dan;FAN Yu-xia;CHEN Yan-ping;LAI Ke-qiang;LIU Yuan;HUANG Yi-qun(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal-processing Technology,Shanghai Ocean University,Shanghai 201306,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;School of Chemistry and Biological Engineering,Changsha University of Science&Technology,Changsha 410114,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品热加工工程技术研究中心,上海201306 [3]上海交通大学农业与生物学院,上海200240 [4]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品工业科技》2019年第20期271-277,284,共8页Science and Technology of Food Industry

基　　金：国家“十三五”重点研发计划项目(2016YFD0401501)

摘　　要：采用感官评价、电子鼻和气相质谱联用仪(gas chromatography-mass spectrometry,GC-MS)研究香叶循环煮制过程(5次)对猪里脊肉汤挥发性风味的影响。感官评价结果发现煮制1、2、3次的样品香气之间存在明显差异,煮制3、4、5次样品间香气无明显差异。电子鼻结果表明煮制2、3、4次的样品可能具有相似的气味轮廓。GC-MS测出香叶组肉汤中共有45种挥发性化合物,相对于空白组,主要增加的化合物有桉油醇、(-)-4-萜品醇、α-松油醇、桉油烯醇、雪松醇、丁香油酚、4,6-二叔丁基间甲酚、乙酸松油酯等。煮制1次时,香叶组肉汤中挥发性化合物种类和总含量最多,且均随煮制次数的增加而减少。醇类、醚类、酚类、酯类四类化合物在煮制2次后含量骤减。综合分析,肉汤样品中挥发性风味成分的增加多源于香叶的直接引入,且在煮制2次后,肉汤整体气味轮廓和挥发性化合物的种类及含量均变化较大,在第2次循环时香叶的补充量约为初始量的63%,第3次循环时补充量约为初始量的72%。The influence of repeated cooking(5 times)with bay leaf on volatile flavor compounds in pork loin broth was investigated by sensory evaluation,electronic nose and gas chromatography-mass spectrometry(GC-MS).Sensory results elucidated a significant difference on aroma among samples with cooking 1,2,3 times.There were similar odor profiles distinguished by electronic nose among samples with repeated cooking 2,3,4 times,while there were no significant difference with cooking 3,4,5 times.A total of 45 volatile compounds were identified in meat broth cooked with bay leaf with detected by GC-MS.Compared with the control group,the main compounds of eucalyptol,(-)-4-terpineol,α-terpineol,(-)-spathulenol,cedarol,eugenol,4,6-di-tert-butyl-m-cresol,α-terpineyl acetate and so on generated.Samples cooked once had the most composition and contents of volatile compounds and then reduced with recooked times increasing.The contents of alcohol,ether,phenol,and ester compounds decreased sharply after cooking twice.Increasing of volatile flavor components in broth was mostly due to the addition of bay leaf,the overall odor profiles and the types and contents of volatile compounds varied greatly after cooking twice,where the supplementation amount of bay leaf was about 63%of the initial amount at the second time and about 72%of the initial amount at the third time.

关 键 词：香叶 肉汤 循环煮制 挥发性风味组分 电子鼻 感官评价 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]