酱卤鸭脖的特征风味物质剖面解析  

Profile Analysis of the Characteristic Flavor Substances of Soy-marinated Duck Neck

作　　者：于恒和 马一凡 韩东[2] 黄峰[2] 李侠[2] 郭德斌 张春晖[1,2] YU Henghe;MA Yifan;HAN Dong;HUANG Feng;LI Xia;GUO Debin;ZHANG Chunhui(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Key Laboratoryof Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Jiangxi Huangshanghuang Group Food Co.Ltd.,Nanchang 330052,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]江西煌上煌集团食品股份有限公司,江西南昌330052

出　　处：《现代食品科技》2024年第3期259-271,共13页Modern Food Science and Technology

基　　金：江西省重大科技研发专项“揭榜挂帅”项目(20213AAF02024)。

摘　　要：为构建酱卤鸭脖的特征风味指纹图谱,该文利用电子鼻、电子舌、气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometry,GC-MS)和高效液相色谱技术(High Performance Liquid Chromatography,HPLC)结合气味活性值(Odor Activity Value,OAV)、滋味活性值(Taste Activity Value,TAV)和味精当量(Equivalent Umami Concentration,EUC),对3款市售酱卤鸭脖(W牌、J牌、H牌)的特征风味进行剖面解析。结果表明,W牌、J牌和H牌中分别鉴定出44、37、32种挥发性风味物质。其中丁香酚、芳樟醇、肉桂酸乙酯、茴香脑等因具有较高OAV和特殊香气被划定为3种鸭脖共有的特征挥发性风味物质,可贡献甜香、果香和脂香。电子鼻结果则表明3种鸭脖在含硫化合物和氮氧化合物上存在差异;谷氨酸、丙氨酸、5,-肌苷酸、5,-鸟苷酸因TAV>1被确定为3种酱卤鸭脖的特征滋味物质,对鲜味和甜味贡献突出。此外,H牌的EUC值(4.41 g MSG/100 g)显著高于其他两组(P<0.05),说明其鲜味程度优于J牌和W牌鸭脖,这也与电子舌检测结果保持一致。该研究可以为酱卤鸭脖特色风味保持及产品风味改善提供理论依据。To construct the characteristic flavor fingerprints of soy-marinated duck neck,three commercially available soy-marinated duck necks(H brand,W brand and J brand)were analyzed by electronic nose,electronic tongue,gas chromatography-mass spectrometry(GC-MS),and high-performance liquid chromatography(HPLC),combined with odor activity value(OAV),taste activity value(TAV),and EUC(equivalent umami concentration).The results show that 44,37 and 32 volatile flavor substances were identified in the W brand,J brand and H brand,respectively.Among them,compounds such as eugenol,linalool,ethyl cinnamate and anethole were identified as the common characteristic volatile flavor substances because of their high OAVs and special aromas,which contributed to sweet,fruity,and fat aromas of the three types of duck necks.The results of electronic nose showed that three kinds of duck necks differed in sulfur-containing compounds and nitrogen oxides;Glutamic acid,alanine acid,5'-inosinic acid and 5'-guanylic acid were identified as the characteristic taste substances of soy-marinated duck necks owing to their TAVs higher than 1,which contributed significantly to umaminess and sweetness.In addition,the EUC value of H brand(4.41 g MSG/100 g)was significantly higher than those of the other two groups(P<0.05),indicating that the umaminess of H brand duck neck was better than J brand and W brand duck necks.This result is also consistent with the results of the electronic tongue test.This study provides a theoretical foundation for maintaining the characteristic flavor of soy-marinated duck neck and improving the flavor of the product.

关 键 词：酱卤鸭脖 特征挥发性风味物质 特征滋味物质 剖面解析 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]