生产季节对安岳坛子肉挥发性风味物质的影响  

Effects of different production seasons on volatile flavor compounds of Anyue ceramic-pot sealed meat

作　　者：刘威 肖岚 杨芳 李娟 何莲 周李鑫 杨康 LIU Wei;XIAO Lan;YANG Fang;LI Juan;HE Lian;ZHOU Li-xin;YANG Kang(College of Food Science,Sichuan University of Tourism,Chengdu,Sichuan 610100,China;Chengdu Agricultural Technology Vocational College,Chengdu,Sichuan 610000,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都农业科技职业学院,四川成都610000

出　　处：《食品与机械》2020年第12期12-17,104,共7页Food and Machinery

基　　金：四川省大学生创新项目(编号:S202011552123)。

摘　　要：采集1,4,7,10月生产的坛子肉作为试验样品,利用电子鼻、电子舌以及顶空固相微萃取—气相色谱—质谱联用法(HS-SPME-GC-MS)对样品中挥发性风味物质进行分析和鉴定。结果表明,各季节生产的坛子肉的风味无显著差异(P>0.05);1月和4月坛子肉在气味上有显著差异(P<0.05),其他坛子肉间差异不显著(P>0.05);1月和10月坛子肉在滋味上有极显著差异(P<0.01),而其他坛子肉间差异显著(P<0.05)。各坛子肉中挥发性物质种类及相对含量差异较大,1月,4月,7月和10月坛子肉中分别检出53,56,73,70种挥发性物质,其中4月坛子肉的挥发性物质相对含量最高(88.60%),7月的最低(50.68%)。说明低温长时间发酵有利于坛子肉特征风味物质的形成。The samples of Anyue ceramic-pot sealed meat produced in January,April,July and October were collected and analyzed by electronic nose,electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Artificial sensory evaluation showed that there was no significant difference in the flavor of each Anyue ceramic-pot sealed meat sample(P>0.05).Electronic nose analysis showed that Anyue ceramic-pot sealed meat had significant difference in odor between January and April(P<0.05),while other samples had no significant difference(P>0.05).Electronic tongue analysis showed that Anyue ceramic-pot sealed meat produced in January and October had significant difference in taste(P<0.01),and other samples also had significant difference(P<0.05).GC-MS analysis showed that there were significant differences in the types and relative contents of volatile substances among the samples.53 kinds of volatile substances were detected in the ceramic-pot sealed meat of January,and 56 kinds of them were detected in the ceramic-pot sealed meat of April,with the relative content of volatile substances as high as 88.60%.73 kinds of volatile substances were detected in the ceramic-pot sealed meat of July,with the relative content of volatile substances only 50.68%,and 70 kinds of them were detected in the ceramic-pot sealed meat of October.The characteristic flavor substances in fermented Anyue ceramic-pot sealed meat mainly include ethanol,acetaldehyde,1-octene-3-alcohol,3-hydroxy-2-butanone,acetic acid and ethyl acetate.Moreover,the characteristic flavor substances in Anyue ceramic-pot sealed meat produced in different seasons were different.Isoamyl alcohol,2,2,4,6,6-pentamethylheptane,4-hydroxy-2-butanone and ethyl propionate may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in January.Amyl formate,furan,acetone,n-hexane and carbon disulfide may be the characteristic flavor substances of Anyue ceramic-pot sealed meat produced in April.1,3,5-trimethylbenzene

关 键 词：坛子肉 风味物质 判别因子分析 生产季节 感官品质 

分 类 号：O657.63[理学—分析化学] TS251.51[理学—化学]