阿尔巴斯绒山羊不同部位肌肉挥发性风味物质分析  

Analysis of Volatile Flavor Substances in Different Parts of Muscle of Albas Cashmere Goat

作　　者：王柏辉 王德宝 刘婷 薛彦伦 包塔娜 杨金梅 WANG Bohui;WANG Debao;LIU Ting;XUE Yanlun;BAO Tana;YANG Jinmei(Ordos City Inspection and Testing Center,Ordos 017010;Chinese Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro products Quality and Safety Control in Storage and Transport Process,Beijing 100081;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)

机构地区：[1]鄂尔多斯市检验检测中心,鄂尔多斯017010 [2]中国农业科学院农产品加工研究所农业农村部农产品质量安全收贮运管控重点实验室,北京100081 [3]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2024年第8期285-290,共6页The Food Industry

基　　金：鄂尔多斯市科技计划项目(2021YY农128-38);内蒙古自治区科技计划项目(2021GG0347)。

摘　　要：为了探究阿尔巴斯绒山羊不同部位肌肉风味特性,以36月龄阿尔巴斯绒山羊的后腿肉、颈肉、里脊肉和前腿肉为试验对象,采用固相微萃取-气相色谱-质谱联用技术解析阿尔巴斯山羊肉中挥发性风味物质的组成。结果表明:阿尔巴斯羊肉中挥发性风味物质共鉴定出129种,其中醛类17种、醇类17种、酮类15种、酯类11种、酸类15种、芳香类18种、烷烃类16种、烯烃类7种和其他化合物13种。前腿肌肉所含醛类和酮类化合物相对含量均较高,对羊肉风味形成起主要作用。通过ROVA (Relative odor activity value)分析,己醛、壬醛、庚醛、癸醛、3-羟基-2-丁酮和1-辛烯-3-醇为阿尔巴斯山羊肉主要特征风味物质。综上,通过解析阿尔巴斯绒山羊不同部位肌肉风味组成差异,将有助于为不同部位的适宜烹饪方式提供强有力数据支撑。In order to investigate the muscle flavor characteristics of different parts of Albas cashmere goat,the back leg,neck,tenderloin and foreleg muscle tissue from 36-month-old Albas cashmere goats were selected as the experimental subject.The volatile flavor compounds in Albas mutton were analyzed using solid phase micro-extraction and gas chromatography-mass spectrometry.The results revealed the identification of 129 types of volatile flavor compounds in Albas mutton,including des,17 alcohols,15 ketones,11 esters,15 acids,18 aromatics,16 alkanes,7 olefins and 13 other compounds.The foreleg muscles exhibited a high relative content of aldehydes and ketones which significantly contribute to the formation of mutton flavor.Based on relative odor activity value(ROVA)analysis,hexal,nonaldehyde(nonal),heptyl compound(heptyl),3-hydroxy-2-butanone and 1-octene-3-ol were identified as meat.In conclusion,the analysis of differences in muscle flavor composition among different parts of Albas cashmere goat will provide valuable data support for determining appropriate cooking methods for each part.

关 键 词：阿尔巴斯绒山羊 部位 特征风味物质 阈值 贡献率 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]