腊牛肝在加工过程中风味经历了复杂的变化,为探究腊牛肝加工过程中挥发性风味物质的变化,采用顶空固相微萃取与气相色谱-质谱联用仪,对加工0、1、2、3、4 d腊牛肝的风味物质进行定性半定量分析,并对筛选出的风味物质进行因子分析。结果显示,在腊牛肝加工过程中共检出71种挥发性风味物质,醇类、醛类和酯类为腊牛肝的特征性风味物质。在腊牛肝加工过程中,酸类物质的相对含量呈显著减少(P<0.05)趋势,说明腊牛肝的腥味和不愉快气味减少;酯类和醛类物质的相对含量呈显著增加(P<0.05)趋势,说明腊牛肝的清香、油香和脂香味增加。因子分析将筛选出的风味物质分为三类,分别为脂肪氧化产物,前体物质降解产物,美拉德反应产物。
This study aimed to explore the changes in volatile compounds during process of cured bovine liver. HS-SPME-GC-MS was used to qualitatively and semi-quantitatively analyze the volatile compounds of cured bovine liver processed for 0, 1, 2, 3, and 4 d. Factor analysis was used to analyze the selected flavor compounds. The results showed that a total of 71 kinds of volatile compounds were detected during processing. Among them, alcohols, aldehydes, and esters were characteristic volatile compounds. Besides, the relative contents of acidic compounds showed a significant decreasing trend (P<0.05), which indicated that the off-flavor and unpleasant smell of cured bovine liver reduced. The relative contents of esters and aldehydes increased significantly (P<0.05), which meant that the scent, oily and fatty flavor of the beef liver increased. Furthermore, the selected volatile compounds were classified into three categories: the products of fat oxidation, the degradation products of precursors, and Maillard reaction products.
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