北京烤鸭腿皮与腿肉关键挥发性风味物质解析  

Analysis of Aroma Compounds in Leg Skin and Leg Meat from Beijing Roasted Duck

作　　者：刘欢 张德权[1] 王振宇[1] 潘腾 惠腾 马建荣 魏相茹 卢连水 Liu Huan;Zhang Dequan;Wang Zhenyu;Pan Teng;Hui Teng;Ma Jianrong;Wei Xiangru;Lu Lianshui(Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Hebei Dongfeng Breeding Co.Ltd.,Cangzhou 061000,Hebei)

机构地区：[1]中国农业科学院农产品加工研究所农村农业部农产品加工重点实验室,北京100193 [2]河北东风养殖有限公司,河北沧州061000

出　　处：《中国食品学报》2021年第2期308-318,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0401505);中国农业科学院科技创新工程(肉品加工与品质调控)(CAASASTIP-2018-IAPPST-2);现代农业人才支撑计划项目(2016-2020)。

摘　　要：为揭示传统北京烤鸭鸭腿的关键挥发性风味物质,采用固相顶空微萃取-气相色谱-嗅闻-质谱联用仪(HS-SPME-GC-O-MS)对4种最具代表性北京烤鸭的腿皮、腿肉挥发性风味物质进行定性与定量分析,并结合气味活性值(OAV)与贡献率确定关键挥发性风味物质组分,通过风味重组试验、风味缺失试验与感官评价三角检验法确证北京烤鸭关键挥发性风味物质组分。结果表明,从北京烤鸭的腿皮与腿肉中共检测到41种挥发性风味物质,主要为醛类、含硫类、醇类、呋喃类、酸类与酚类;18种挥发性风味物质OAV值大于1,糠硫醇与二甲基三硫贡献率最高,分别为32.62%~72.04%与24.18%~52.03%。风味重组与缺失试验结果表明:糠硫醇与二甲基三硫极显著影响北京烤鸭腿皮与腿肉风味(P<0.01),3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇显著影响北京烤鸭腿皮与腿肉风味(P<0.05)。北京烤鸭的腿皮与腿肉特征风味均为脂肪味、烤肉味与肉香味,其中腿皮脂肪味更加浓郁,腿肉的肉香味更加浓郁。北京烤鸭的腿皮与腿肉关键挥发性风味物质均为糠硫醇、二甲基三硫、3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇。In order to determine the key aroma compounds in leg from Beijing roasted duck,the aroma compounds in leg skin and leg meat from 4 most representative Beijing roasted ducks were analyzed qualitatively and quantitatively by using headspace solid-phase microextraction/gas chromatography-olfactometry-mass spectrometry(HS-SPME-GC-O-MS).The key aroma compounds were detected based on odor activity value(OAV)and contribution rate,and were confirmed by flavor recombination,omission experiments and triangulation test of sensory evaluation.The results revealed that 41 aroma compounds in leg skin and leg meat from Beijing roasted duck were determined,including aldehydes,sulfur-containing compounds,alcohols,furans,acids and phenols.18 aroma compounds higher than 1 in OAV were detected,among which 2-furfurylthiol(32.62%-72.04%)and dimethyl trisulfide(24.18%-52.03%)had the highest contribution rate.The results of flavor recombination,omission experiments showed the 2-furfurylthiol and dimethyl trisulfide significantly affected the flavor of leg skin and leg meat in Beijing roasted duck(P<0.01).Meanwhile methional,hexanal,heptanal,octanal,nonanal,(E,E)-2,4-decadienal and 1-octene-3-ol also significantly influenced the flavor of leg skin and leg meat in Beijing roasted duck(P<0.05).The characteristic aroma was fatty,roasty and meaty flavor in leg skin and leg meat from Beijing roasted duck.The leg skin had richer fatty aroma than leg meat.Meanwhile,leg meat had richer roasty aroma.The key aroma compounds of leg skin and leg meat in Beijing roasted duck were 2-furfurylthiol,dimethyl trisulfide,methional,hexanal,heptanal,octanal,nonanal,(E,E)-2,4-decadienal and 1-octene-3-ol.

关 键 词：北京烤鸭 腿皮 腿肉 挥发性风味物质 气味活性值 重组试验 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]