空气炸锅烹饪过程烤羊肉挥发性风味物质的形成规律  

Formation of Volatile Compounds in Roasted Mutton During the Air Frying Process

作　　者：肖继友 厉建军 张建梅 贡汉生[3] 刘欢 XIAO Jiyou;LI Jianjun;ZHANG Jianmei;GONG Hansheng;LIU Huan(Yantai Zhifu District Agricultural Comprehensive Service Center,Yantai 264008,China;Yantai Xiwang Food Co.Ltd.,Yantai 264001,China;School of Food Engineering,Ludong University,Yantai 264025,China)

机构地区：[1]烟台市芝罘区农业综合服务中心,山东烟台264008 [2]烟台市喜旺食品有限公司,山东烟台264001 [3]鲁东大学食品工程学院,山东烟台264025

出　　处：《肉类研究》2024年第5期1-6,共6页Meat Research

基　　金：鲁东大学科研启动项目(20230044)。

摘　　要：以不同空气炸锅烹饪时间的羊肉为研究对象,采用气相色谱-嗅闻-质谱联用仪与热量传递分析等手段研究空气炸锅烹饪过程烤羊肉中挥发性风味物质演变规律。结果表明:烤羊肉中共检测到31种挥发性风味物质,主要包括醛类、醇类与吡嗪类等;嗅闻与气味活性值测定结果显示,22种挥发性风味物质被确定为重要风味物质;空气炸锅烹饪过程烤羊肉中大多数挥发性风味物质含量显著升高,烤制12.5 min时达到最大值;烤制过程中水分活度与比热容显著降低,热导率先升高后降低,热扩散系数显著升高;线性回归分析结果显示,所有挥发性风味物质的累计含量与水分活度、比热容分别呈现正相关与负相关,更高的水分活度与更低的比热容促进空气炸锅烤羊肉中挥发性风味物质的形成。This study focused on the volatile compounds of roasted mutton at various air-frying times.A combination of gas chromatography-olfactometry-mass spectrometry(GC-O-MS)and heat transfer technology was applied to elucidate the formation of volatile compounds in roasted mutton during the air frying process.The results indicated that a total of 31 volatile compounds were observed,including aldehydes,alcohols,and pyrazines.In total,22 volatile compounds were determined as important odorants based on the results of GC-O analysis and odor activity values(OAVs).The concentrations of most volatile compounds were dramatically increased during the air frying process and reached their maximum values at 12.5 min.Meanwhile,the water activity and specific heat capacity values were pronouncedly decreased but thermal diffusion coefficient values presented an opposite trend.The thermal conductivity values were firstly increased and then decreased during roasting.Particularly,the results of linear regression analysis clarified that the accumulated concentrations of all volatile compounds were positively and negatively correlated with water activity and specific heat capacity,respectively.Higher water activity or lower specific heat capacity promoted the formation of volatile compounds in air-fried mutton.

关 键 词：烤羊肉 挥发性风味物质 空气炸锅烹饪技术 传热 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]