广式烧鸭不同加工阶段挥发性风味成分研究

为研究不同加工阶段对广式烧鸭风味成分的影响,采用HS-SPME-GC-MS技术对烧鸭的生料段、烤制Ⅰ段、Ⅱ段和Ⅲ段的挥发性成分进行分析。结果表明,广式烧鸭共检测出95种挥发性风味成分,主要为烃类、醇类、醛类、含硫含氮杂环类、酮类、醚类、脂类和酸类。随着烤制的进行,烧鸭的挥发物种类从生料段55种增加至Ⅲ段69种;挥发物含量从生料段的21.51μg·g^-1增加至Ⅲ段的79.75μg·g^-1。对已检出的挥发性成分进行气味活性值分析得出,随着烤制的进行,活性化合物的种类从生料段的16种增加至Ⅲ段的30种,同时烃类、醇类、醛类、酮类、含氮含硫化合物、酯类以及呋喃类化合物的OAV值均呈增加趋势,且在Ⅲ段达最大值,其OAV总值也是生料段的24.48倍。由主成分分析可知,烧鸭的生料段和Ⅰ段的风味较为接近,Ⅱ段和Ⅲ段风味各不相同,其中(E,E)-2,4-壬二烯醛、己醛、戊醛、(E)-2-己烯醛、1-辛烯-3-酮、辛醛、(E)-2-辛烯-1-醇是广式烧鸭Ⅱ段的特征性风味活性组分;1-庚醇、1-辛烯-3-醇、苯甲醛、庚醛、2-甲基吡嗪、1-辛醇、2,3-辛二酮、2-戊基呋喃、对二甲苯是广式烧鸭Ⅲ段的特征性风味活性组分。

Study on Volatile Flavor Components of Cantonese Roast Duck in Different Processing Stages

In order to study the effects of different processing stages on the flavor components of Cantonese roast duck,HS-SPME-GC-MS technique was used to analyze the volatile components of roast duck raw section,roasting Ⅰ,Ⅱ and Ⅲ. The results showed that 95 volatile flavor components were detected,including hydrocarbons,alcohols,aldehydes,sulfur/nitrogen-containing and heterocyclic compounds,ketones,ethers,lipids and acids. With the roasting process,the volatile species increased from 55 in the raw section to 69 in section Ⅲ;The volatile content increased from 21.51 μg·g-1 in the raw section to Section Ⅲ of 79.75 μg·g-1. Analysis of the odor activity values of the detected volatile components revealed that the species of active compounds were increasing from 16 in the raw section to 30 in the Ⅲ section. At the same time,the OAV values of hydrocarbons,alcohols,aldehydes,ketones,sulfur/nitrogen-containing compounds,esters and furan compounds increased,and the value of the Ⅲ segment was the maximum. The total value of OAV in Section Ⅲ was 24.48 times the OAV value of the raw meal. According to the principal component analysis,the flavor of the raw section of the roast duck was close to the Ⅰ section,and the flavor of the Ⅱ and Ⅲ section was different.(E,E)-2,4-decadienal,hexanal,valeraldehyde,(E)-2-hexenal,1-octene-3-one,octanal,(E)-2-octene-1-alcohol were the characteristic flavor active component of the Ⅱ segment of Cantonese roast duck;1-heptanol,1-octene-3-ol,benzaldehyde,heptaldehyde,2-methylpyrazine,1-octanol,2,3-octanedione,2-pentylfuran,p-xylene were the characteristic flavor active component of the Ⅲ segment of Cantonese roast duck.