为了确定镇江肴肉的香味活性成分并分析其在加工过程中的变化,采用气相色谱-质谱联用技术结合气相色谱-嗅觉测量法进行分析,镇江肴肉中共检测到20种香味活性成分,其中3甲-基丁醛、2戊-基呋喃等13种成分被鉴定。镇江肴肉的香味活性成分主要形成于肴肉的加工过程或后续加工过程中添加的辅料带入。香辛料对改善镇江肴肉的香气具有重要的作用,腌制增加了镇江肴肉的多种香气成分,但部分醛和酮类风味物质相对含量有一定程度的下降,蒸煮有利于脂肪氧化降解和氨基酸的降解,促进了风味物质的产生,对镇江肴肉特征风味的形成具有极为重要的重用。

In order to determine the aroma-active compounds of Zhenjiang Yao Meat and analyze their changes during processing,Gas chromatography-mass spectrometry(GC-MS) and Gas chromatography-Olfactometry(GC-O) were used.Twenty aroma-active compounds of Zhenjiang Yao Meat were detected and thirteen aroma-active compounds,such as 3-methyl butanal,2-Pentyl furan were determined.The aroma-active compounds of Zhenjiang Yao Meat mainly formed in the processing or from inngredients added in subsequent processing.Spices played an important role to improve the aroma of Zhenjiang Yao Meat,curing added a variety of aroma components,but made the relative content of some aldehydes and ketones decline in a certain degree.Cooking helped fat oxidative degradation and the amino acid degeneration as well as the stimulation the flavor compounds formation.It and played an extremely important role in the characterization of the flavor of Zhenjiang Yao Meat.