食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 144 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025248

生产与科研应用

传统陇西腊肉制作过程中挥发性风味物质变化分析

  • 毛永强 ,
  • 李彦虎 ,
  • 贠建民 ,
  • 何奎 ,
  • 王睿 ,
  • 武淑娟
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(贠建民教授为通讯作者,E-mail:yunjianmin@gsau.edu.cn)

收稿日期: 2020-08-02

  修回日期: 2020-09-14

  网络出版日期: 2021-03-16

基金资助

甘肃省自然科学基金科技计划项目(18JR3RA172)

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The analysis of the volatile flavor compounds in traditional Longxi bacon production

  • MAO Yongqiang ,
  • LI Yanhu ,
  • YUN Jianmin ,
  • HE Kui ,
  • WANG Rui ,
  • WU Shujuan
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  • (College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

Received date: 2020-08-02

  Revised date: 2020-09-14

  Online published: 2021-03-16

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摘要

该文采用固相微萃取-气相色谱-质谱联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)对传统陇西腊肉制作过程中的挥发性风味物质进行检测分析,并结合相对气味活度值(relative odor activity value,ROAV)和主成分分析(principal component analysis,PCA)法分别探讨了腊肉制作过程中的关键风味物质。结果显示,在腊肉制作的不同时期(T0、T15、T30、T60、T90),各种挥发性物质的含量表现出一定的变化规律:挥发性物质总量呈先增高后降低的趋势,在腌制后期(T30)时达到最高,为4 473.05 μg/kg。样品中醛类物质含量最高,其次是醇类物质。ROAV分析结果显示醛类、酮类、酯类物质对风味贡献最大;PCA分析结果表明己酸乙酯、茴香醚、己醛、3-甲基丁醛、(E)-2-辛烯醛、芳樟醇为风味主要贡献物质。

关键词： 陇西腊肉; 挥发性风味物质; 气相色谱-质谱联用; 相对气味活度值

本文引用格式

毛永强 , 李彦虎 , 贠建民 , 何奎 , 王睿 , 武淑娟 . 传统陇西腊肉制作过程中挥发性风味物质变化分析[J]. 食品与发酵工业, 2021 , 47(4) : 144 -152 . DOI: 10.13995/j.cnki.11-1802/ts.025248

Abstract

In order to explore the change law of volatile flavor compounds in the traditional Longxi bacon production process, and to clarify the key volatile flavor compounds, the solid phase microextraction-gas chromatography-mass spectrometry technology was used to detect and analyze the volatile flavor compounds in the process of traditional Longxi bacon production. And relative odor activity value (ROAV) and principal component analysis (PCA) methods were combined with respectively to explore the key flavor compounds in the process. The results showed that, in different periods (T0, T15, T30, T60, T90), the total amount of volatile compounds increased in the early stage and then decreased. And it reached the highest value at the later stage of curing (T30), which was 4 473.05 μg/kg. The content of aldehydes was the highest, followed by alcohols. ROAV analysis results showed that aldehydes, ketones and esters contribute the most to flavor. The results of PCA revealed that ethyl hexanoate, anisole, hexanal, 3-methylbutyraldehyde, (E)-2-octenal and linalool were the main flavor contributors.

Key words： Longxi bacon; volatile flavor compounds; gas chromatography-mass spectrometry (GC-MS); relative odor activity value (ROAV)

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