襄阳牛肉面牛油调料包挥发性风味物质分析  

Analysis of Volatile Organic Compounds of Seasonings made from Beef Tallow for Xiangyang Beef Noodles

作　　者：杨雅煊 郭晓彤 傅璇 刘传菊[1] 豁银强[1] 汤尚文[1] 张倩 赵翠荣[2] YANG Yaxuan;GUO Xiaotong;FU Xuan;LIU Chuanju;HUO Yinqiang;TANG Shangwen;ZHANG Qian;ZHAO Cuirong(School of Food Science and Technology,Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Sciences,Xiangyang 441053,China;Xiangyang Academy of Agricultural Sciences,Xiangyang 441057,China)

机构地区：[1]湖北文理学院食品科学技术学院,湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]襄阳市农业科学院,湖北襄阳441057

出　　处：《现代食品科技》2025年第2期345-356,共12页Modern Food Science and Technology

基　　金：襄阳市科技计划项目(2023ABA007517);湖北省中央财政引导地方科技发展专项(2020ZYYD023)。

摘　　要：为找出襄阳牛肉面牛油调料包的特征性和差异性挥发性风味物质(Volatile Organic Compounds,VOCs),采用气相离子迁移谱(Gas Chromatography-ion Mobility Spectrometry,GC-IMS)和电子鼻(Electronic nose,E-nose)技术对牛油调料包的VOCs进行了分析。GC-IMS共分离出118种VOCs,鉴定出其中46种,其中含硫化合物2种、萜烯类5种、醇类10种、醛类10种、酮类4种、酸类2种、酯类13种。相对气味活度值(Relative Odor Activity Value,ROAV)计算结果表明,牛油调料包的7种主要香气成分为二甲基硫醚、桉叶油醇、(Z)-6-壬烯醛、丁酸乙酯、异戊酸甲酯、二甲基二硫和2-甲基丙醛(ROVA>1),8种香气修饰成分为3-甲基丁醛、正己醛、正辛醛、2,3-戊二酮、2-甲基四氢呋喃-3-酮、橙花醇、正己酸乙酯和月桂烯(0.1<ROAV<1)。正交偏最小二乘判别分析(Orthogonal Partial Least Squares-Discriminant Analysis,OPLS-DA)结果显示,2-蒎烯等19种VOCs含量的不同是造成不同厂家牛油调料包风味差异的主要原因。研究首次明确了襄阳牛肉面牛油调料包的主要香气成分,可为包装产品的标准化提供理论依据。To identify the characteristic and differential volatile organic compounds(VOCs)in seasonings made from beef tallow for Xiangyang beef noodles,gas chromatography-ion mobility spectrometry(GC-IMS)and electronic nose(E-nose)technology were employed.A total of 118 VOCs were separated by GC-IMS,46 of which were identified,including 2 sulfur compounds,5 terpenes,10 alcoholics,10 aldehydes,4 ketones,2 acids,and 13 esters.Relative odor activity value (ROAV) analysis revealed that the seven main aroma components of the seasonings were dimethyl sulfide, 1,8-cineole, (Z)- 6-nonenal, ethyl butanoate, methyl 3-methylbutanoate, dimethyl disulfide, and 2-methyl propanal (ROAV>1), while the eight aroma-modifying components included 3-methylbutanal, hexanal, octanal, 2,3-pentanedione, 2-methyltetrahydrofuran-3-one, nerol, ethyl hexanoate, and β-myrcene (0.1<ROAV<1). Orthogonal partial least squares discriminant analysis (OPLS-DA) demonstrated that 19 types of VOCs, such as 2-pinene, significantly contributed to the flavor differences among seasonings produced by different manufacturers. This study identified the main aroma components of seasonings made from beef tallow for Xiangyang beef noodles for the first time, providing a theoretical basis for the standardization of product packaging.

关 键 词：襄阳牛肉面 气相离子迁移谱 电子鼻 挥发性风味物质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]