该文以SPME-GC-MS和模糊数学感官评价研究长时间发酵对酸肉挥发性风味物质的影响及对感官品质的变化。结果显示,不同发酵时段酸肉挥发性风味物质种类和含量处于动态变化中,发酵90 d时挥发性物质总数较高并保持稳定,主要有酯类、醛类和酸类等。结合特征性风味成分变化、剖面分析及主成分分析显示,新鲜猪肉风味主要受醛类影响;发酵30 d时,酸肉呈青草味,主要受酯类和醇类影响;发酵30~90 d,主要受酮类和酸类影响,发酵肉香成为酸肉主体风味,同时有青草味及瓜果清香等味道辅助,构成了酸肉独特的风味特征。发酵150 d左右主要受碳氢化合物、酯类、醇类和其他类影响,呈橡胶、脂肪等刺激性气味。综上,酸肉以发酵方式保藏时间不宜超过90 d,以发酵60 d左右风味品质较好。该文从风味和感官品质角度分析为传统酸肉以发酵的方式保藏提供有关风味化学的研究数据。
The effects of long-term fermentation on volatile flavors and changes in sensory evaluation were studied by SPME-GC-MS and fuzzy mathematical sensory evaluation. The results indicated that the types and contents of volatile flavor compounds exhibited dynamic change at different stages. After 90 days of fermentation, the amount of volatile flavor substances tended to be stable, and these substances mainly were esters, aldehydes and acids. The comprehensive characteristic flavor component change, profile analysis and principal component analysis showed that the flavor of fresh pork was mainly affected by aldehydes. After 30 days of fermentation, the flavor of acid meat was grassy and it mainly affected by esters and alcohols. During the fermentation period of 30-90 days, it was mainly affected by ketones and acids, and the fermented meat became the main flavor of sour meat. At the same time, it has the taste of grass and the fragrance of melon and fruit, which constitutes the unique flavor characteristics of the sour meat. Fermentation for about 150 d is mainly affected by hydrocarbons, esters, alcohols and other types, and it is irritating odor such as rubber and fat. From these results, it is suggested that the fermentation period within 60 days was better, not more than 90 days. Research data on flavor chemistry can be provided for the preservation of traditional sour meat in a fermented manner.
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