To explore the differences of three types of edible tallow flavors (no fragrance, light fragrance, fragrant) in terms of their volatile compounds as well as their formation mechanisms. Volatile compounds and their relative contents in three kinds of tallow were determined by electronic nose (E-nose) and headspace solid-phase microextraction-gas chromatography-mass spctrometry (HS-SPME-GC-MS). Relative odor activity value (ROAV) was used to analyze the key flavor compounds in beef tallow. The results showed that E-nose could distinguish the flavors of different types of tallow sensitively. Moreover, linear discriminant analysis(LDA)showed better results than principle component analysis (PCA). Besides, a total of sixty-two volatile compounds were identified by HS-SPME-GC-MS. Aldehydes were found to contribute to most of the aroma, which mainly contained isovaleraldehyde, hexanal, heptaldehyde, octanal, and 1-nonanal. Both trans,trans-2,4-nonadienal and valeraldehyde acted as flavor enhancers to different levels. Other than aldehydes, both dextroterpenes and 2-n-pentylfuran also contributed to different aroma of the tallow. (-)-limonene and 2-methylnaphthalene were important sources of characteristic flavor of fragrant butter, and ester compounds probably had special effects on enhancing the flavor. In conclusion, main flavor compounds and their relative contents showed significant differences in three types of tallow. The mechanisms of forming different flavors of tallow were preliminarily inferred as aldehydes, which were the main ingredients caused changes in key aromas.
[1] 张丽珠,黄湛,唐洁,等.响应曲面法优化棕榈硬脂与牛油复合火锅底料工艺参数[J].西华大学学报(自然科学版),2015,34(5):91-96.
[2] 李桂华,王成涛,张玉杰,等.食用牛油理化特性及组成分析的研究[J].河南工业大学学报(自然科学版), 2010, 31(1):30-32.
[3] ROMERO I, GARCIAGONZALEZ D L, APARICIORUIZ R, et al.Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects[J].Talanta, 2015, 134(1):394-401.
[4] 吕晓玲,杨雪吟,李津,等.精制各阶段牛油风味研究[J].粮食与油脂, 2011, 24(11):24-27.
[5] 赵伍英.调味香精与肉制品调香调味[J].肉类研究, 2002, 16(2):27-30.
[6] 赵永锋,吴玉杰,甘国栋,等.动植物油脂中丙二醛测定方法的优化[J].食品安全质量检测学报, 2016, 8(9):3 477-3 480.
[7] YURCHENKO S, SATS A, POIKALAINEN V, et al.Method for determination of fatty acids in bovine colostrum using GC-FID[J].Food Chemistry, 2016, 212(1):117-122.
[8] 魏永生,李维维,隆晶,等.测定鲢鱼肌肉中的脂肪酸组成[J].广州化工, 2017, 45(5):74-76.
[9] 刘登勇,周光宏,徐幸莲,等.确定食品关键风味化合物的一种新方法: “ROAV”法[J].食品科学, 2008, 29(7): 370-374.
[10] 卢银洁,狄建兵,郝利平,等.热榨和冷榨胡麻油挥发性物质与关键风味物质组成的分析[J].中国油脂,2017,42(3):44-47.
[11] 卿云光,罗在粉.油脂的提取方法对酸价和过氧化值测定的影响[J].广州化工, 2015, 41(5):147-148.
[12] 周石洋,陈玲.食用油脂中酸价测定的研究[J].粮食科技与经济,2014,39(4):37-38.
[13] 谢冬微.冬小麦低温下基因表达谱分析及海藻糖基因家族研究[D]. 哈尔滨:东北农业大学, 2014.
[14] 李艳春,赵俭飞,刘鸿雁.测定鱼油中脂肪酸含量[J].黑龙江环境通报, 2008, 33(2):58-60.
[15] 邓文辉,赵燕,李建科,等.游离脂肪酸在几种常见食品风味形成中的作用[J].食品工业科技, 2012, 33(11):422-425.
[16] 龙斌,王锡昌,张凤枰,等.川鲶挥发性风味成分和脂肪酸分析[J].食品科学, 2013, 34(22):250-256.
[17] 赵娜.抗氧化剂可有效抑制油脂哈败延长食品保质期[N].中国食品安全报, 2012-03-24(B02).
[18] 沙坤,孙宝忠,张泽俊,等.不同饲养方式的部位肉制作的哈萨克风干牛肉挥发性风味成分差异分析[J].食品科学,2017,38(18):48-53.
[19] 黄健,王霞,侯云丹,等.加热温度对牡蛎挥发性风味成分的影响[J].核农学报, 2012, 26(2):311-317.
[20] 裴高璞,史波林,赵镭,等.典型掺假蜂蜜的电子鼻信息变化特征及判别能力[J].农业工程学报, 2015, 31(s1):325-331.
[21] 金洋,步婷婷,李密,等.电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术对干制乌贼挥发性成分分析[J].食品科学,2016,37(20):75-80.
[22] 丁浩宸,李栋芳,张燕平,等.南极磷虾肉糜对海水鱼糜制品挥发性风味成分的影响[J].食品与发酵工业,2015,41(2):53-62.
[23] 孙宝国.食用调香术[M].北京:化学工业出版社,2003:25-32.
[24] JOHN C. Flavor-base 2001(Demo)[EB/OL]. http://leffingwell.com/ald.htm.
[25] LEFFINGWELL J C, LEFFINGWELL D.GRAS flavor chemicals-detection thresholds[J]. Perfumer & Flavorist, 1991, 16(1): 1-19.
[26] 罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业, 2015, 41(2):254-258.
[27] 丁媛,周君,郑平安,等.基于SPEM-GC-MS和电子鼻研究温度对毛蚶挥发性物质的影响[J].核农学报, 2013, 27(12):1 873-1 880.
[28] 彭智辅,赵东,郑佳,等.利用AEDA比较五粮粉一次蒸煮与二次蒸煮中的香气活性成分[J].食品与发酵工业,2017,43(11):1-8.
[29] 王霞,黄健,侯云丹,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学, 2012, 33(12):268-272.
[30] XU L, YU X, LI M, et al.Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS[J]. International Journal of Food Properties, 2018, 20(3): S2 926-S2 938.
[31] 赵亮,马凌云.GC-MS法分析南湾鳙鱼鱼肉挥发性成分的组成[J].食品与机械, 2011, 27(6):80-82.
[32] KHAIRY H L, SAADOON A F, ZZAMAN W, et al.Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS[J].Journal of King Saud University-Science, 2018, 30(3):316-323.
[33] CALKINS C R, HODGEN J M.A fresh look at meat flavor[J].Meat Science, 2007, 77(1):63-80.
[34] KERTH C R, MILLER R K.Beef flavor: a review from chemistry to consumer[J]. Journal of the Science of Food and Agriculture, 2015, 95(14): 2 783-2 798.
[35] 顾赛麒,陶宁萍,吴娜,等.一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J]. 食品工业科技, 2012, 33(13): 410-416.
