基于HS-SPME-GC-MS及电子舌对预制梅菜扣肉关键性风味与过熟味评价分析  

Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue

作　　者：李嘉灏 曾瑶英 熊玉帛 佘杰海 余焯均 郭航宇 熊雯 龚林 周文化 LI Jiahao;ZENG Yaoying;XIONG Yubo;SHE Jiehai;YU Zhuojun;GUO Hangyu;XIONG Wen;GONG Lin;ZHOU Wenhua(Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;Kouweiwang Food Limited Company of Hunan Province,Yiyang 415300,China;Jiapin Jiawei Biotechnology Limited Company of Hunan Province,Jinshi 415600,China)

机构地区：[1]特医食品加工湖南省重点实验室,湖南长沙410004 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004 [3]湖南口味王食品有限公司,湖南益阳415300 [4]湖南省嘉品嘉味生物科技有限公司,湖南津市415600

出　　处：《食品工业科技》2024年第21期234-245,共12页Science and Technology of Food Industry

基　　金：长沙市科技计划重大专项(kh2301028);长沙市自然科学基金项目(kq2014150);湖南省创新引领计划(2021GK4022,2021GK4024)。

摘　　要：为探究预制梅菜扣肉关键性风味特征以及油脂氧化程度对其过熟味(warmer-over flavor,WOF)的影响,以不同品牌预制梅菜扣肉为研究对象,采用顶空固相微萃取气相色谱质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子舌定量检测挥发性风味化合物及味觉指标方法,通过气味活度值(odor activity value,OAV)及主成分分析对预制梅菜扣肉关键性风味因子进行筛选及分析,采用酸价、过氧化值及TBA值分析其油脂氧化程度及其过熟味。结果表明,7种预制梅菜扣肉共鉴定出85种挥发性化合物,预制梅菜扣肉关键性风味物质为:烷烃类16种、萜烯类19种、醇类7种、醛类22种、酮类3种、酯类13种、酚类3种、其他类2种;OAV共筛选出23种关键挥发性化合物,预制梅菜扣肉关键性风味物质:OAV>10的物质分别为1-辛烯-3-醇、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-壬二烯醛、癸醛、(E)-2-癸烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-酮。电子舌及过熟味感官评价结果表明,7种预制梅菜扣肉味觉以咸味、鲜味及鲜味回味为主;其过熟味主要呈现出亚麻籽油味和酸败味。7种预制梅菜扣肉油脂氧化指标较高且差异显著(P<0.05),结合相关性分析,产生过熟味的主要因子物质(E)-2-癸烯醛、2-庚酮、壬醛、1-辛烯-3-酮、(E,E)-2,4-癸二烯醛、己醛、戊醛、庚醛、(E)-2-庚烯醛及辛醛与酸价、过氧化值及TBA值呈正相关。综上所述,7种预制梅菜扣肉其关键风味因子与过熟味之间存在较大联系,且推测预制梅菜扣肉过熟味的产生与其油脂氧化程度较高有关。本研究获得的关键风味因子物质、电子舌味觉指标及过熟味感官评价指标,为预制梅菜扣肉风味质量体系的建立及过熟味控制的研究提供了依据。In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable.The volatile flavor compounds and taste indexes of different brands of pre-prepared steamed pork with preserved vegetable were quantitatively detected by headspace-solid phase micro-extraction-gas chromatography-mass spectrometry and electronic tongue.The key flavor factors of pre-prepared steamed pork with preserved vegetable were screened and analyzed by odor activity value(OAV)and principal component analysis.Acid value,peroxide value and TBA value were used to analyze the oxidation degree of oil and warmed-over flavor of different brands of pre-prepared steamed pork with preserved vegetable.Results showed that a total of 85 volatile compounds were identified from 7 kinds of pre-prepared steamed pork with preserved vegetable,including 16 alkanes,19 terpenes,7 alcohols,22 aldehydes,3 ketones,13 esters,3 phenols and 2 others.A total of 23 key volatile compounds were screened by OAV,and the substances with OAV>10 were 1-octene-3-ol,hexanal,heptanal,octanal,nonanal,(E,E)-2,4-nonadienal,capric aldehyde,(E)-2-decenal,(E,E)-2,4-decenal and 1-octene-3-ketone,which were the key flavor substances for pre-prepared steamed pork with preserved vegetable.The results of electronic tongue and overripe taste evaluation showed that the taste of 7 kinds of pre-prepared steamed pork with preserved vegetable were mainly salty,umami and aftertaste.Its overripe taste mainly presented linseed oil taste and rancidity taste.The oil oxidation indexes of 7 kinds of pre-prepared steamed pork with preserved vegetable were higher and the differences were significant(P<0.05).The correlation analysis showed that the main factors that produce warmed-over flavor were(E)-2-decenal,2-heptanone,nonylaldehyde,1-octene-3-ketone,(E,E)-2,4-decenal,hexal,pentaldehyde,heptanal,(E)-2-heptenal and octanal,which were positively correlated with acid value,peroxide value and TBA value.In sum

关 键 词：预制梅菜扣肉 HS-SPME-GC-MS 电子舌 OAV 关键性风味 过熟味 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]