食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 272 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028619

分析与检测

冷吃牛肉特征风味物质

  • 万晓玉 ,
  • 向昱州 ,
  • 周莺茹 ,
  • 刘梓建 ,
  • 林洪斌 ,
  • 袁先铃
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(自贡市谭八爷食品厂,四川 自贡,643000)
    3(西华大学 食品与生物工程学院,四川 成都,610039)
第一作者：硕士研究生(袁先铃副教授为通信作者,82745373@qq.com)

收稿日期: 2021-07-21

  修回日期: 2021-11-14

  网络出版日期: 2022-11-01

基金资助

四川轻化工大学研究生创新基金项目(y2020068);四川省科技计划项目(2020YFN0151)

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Analysis of flavor substance in cold eating beef

  • WAN Xiaoyu ,
  • XIANG Yuzhou ,
  • ZHOU Yingru ,
  • LIU Zijian ,
  • LIN Hongbin ,
  • YUAN Xianling
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  • 1(College of Bio-engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
    2(Zigong Tanbaye Food Factory, Zigong 643000, China)
    3(College of Food and Bio-engineering, Xihua University, Chengdu 610039, China)

Received date: 2021-07-21

  Revised date: 2021-11-14

  Online published: 2022-11-01

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摘要

该文以自贡冷吃牛肉为研究对象,利用顶空固相微萃取/气相色谱-质谱联用技术测定其挥发性风味物质。结果表明,不同冷吃牛肉共鉴定出54种风味物质,包括烃类11种、醇类10种、酸类10种、酯类5种、醛类8种、酚类5种、醚类3种。通过气味活度值分析可概括冷吃牛肉风味特征为花香味、茴香味、脂肪香味和蘑菇香。主成分分析表明,冷吃牛肉挥发性风味物质3个主成分累计贡献率达到100%,计算4种冷吃牛肉综合得分,发现N2冷吃牛肉得分最高(68)。感官分析表明,N1和N2冷吃牛肉风味更为突出。

关键词： 冷吃牛肉; 顶空固相-气相色谱-质谱联用仪; 气味活度值; 主成分分析; 风味特征

本文引用格式

万晓玉 , 向昱州 , 周莺茹 , 刘梓建 , 林洪斌 , 袁先铃 . 冷吃牛肉特征风味物质[J]. 食品与发酵工业, 2022 , 48(19) : 272 -279 . DOI: 10.13995/j.cnki.11-1802/ts.028619

Abstract

There are many kinds of cold eating beef products, however, no standard characteristic flavor substance for it. In this study, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile flavor substances of cold eating beef. The results showed that a total of 54 flavor compounds were identified in different cold eating beef, including 11 hydrocarbons, 10 alcohols, 10 acids, 5 esters, 8 aldehydes, 5 phenols, and 3 ethers. According to odor activity value analysis, the flavor characteristics of cold eating beef were summarized as flower flavor, anise flavor, fat flavor, and mushroom flavor. Furthermore, the principal component analysis showed that the cumulative contribution rate of three principal components of volatile flavor compounds in cold eating beef reached 100%. After the comprehensive score of four kinds of cold eating beef indicated that N2 had the highest score (68). Sensory analysis showed that N1 and N2 were more prominent.

Key words： cold eating beef; headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS); odor activity value; principal component analysis; flavor substances

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