无菌真空包装酱羊肉特征性挥发性风味成分分析  

Analysis of Characteristic Volatile Flavor Components in Aseptic Vacuum Packaged Spiced Mutton

作　　者：柏鹤 罗瑞明[1] 王永瑞 丁丹[1] 沈菲[1] 柏霜[1] BAI He;LUO Ruiming;WANG Yongrui;DING Dan;SHEN Fei;BAI Shuang(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2020年第8期41-45,共5页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400101)。

摘　　要：为明确无菌真空包装酱羊肉的特征性香气,采用固相微萃取和气相色谱-质谱联用技术对无菌真空包装酱羊肉进行挥发性成分分析,并结合感觉阈值和相对气味活度值(relative odor activity value,ROAV)确定其特征香气物质。结果表明:无菌真空包装酱羊肉中共检出67种挥发性物质,包括醇类14种、醛类17种、酸类8种、酮类7种、酯类3种、烷烃类10种和其他类化合物8种;采用ROAV评价各香气成分对酱羊肉总体风味的贡献,确定出14种关键挥发性成分,分别为正辛醇、1-辛烯-3-醇、芳樟醇、4-萜烯醇、(E)-2-壬烯醛、(E)-2-辛烯醛、苯丙醛、癸醛、庚醛、己醛、壬醛、辛醛、2-十一烷酮和6-甲基-5-庚烯-2-酮,这些物质是无菌真空包装酱羊肉香气成分的重要贡献者。In order to identify the characteristic aroma of spiced mutton in aseptic vacuum packaging,the volatile components were analyzed by solid-phase microextraction followed by gas chromatography-mass spectrometry,and the characteristic aroma components were further determined by sensory threshold combined with relative odor activity value(ROAV).A total of 67 volatile compounds were detected including 14 alcohols,17 aldehydes,8 acids,7 ketones,3 esters,10 alkanes and 8 other compounds.The contribution of each aroma component to the overall flavor of spiced mutton was evaluated by their ROAVs.Fourteen key volatile components were identified,viz.,octanol,1-octene-3-ol,linalool,4-terpenol,(E)-2-nonenal,(E)-2-octenal,phenylpropanal,decanal,heptanal,hexanal,nonanal,octanal,2-undecanone,6-methyl-5-heptene-2-one.These substances were important contributors to the aroma of aseptic vacuum packaged spiced mutton.

关 键 词：无菌真空包装 酱羊肉 气相色谱-质谱法 相对气味活度值 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]