清酱肉中关键香气活性化合物的分析

采用固相微萃取法提取和富集清酱肉样品中的挥发性化合物，借助气相色谱-嗅闻-质谱联用法对香味活性化合物进行分析和鉴定，确定清酱肉主体香气成分。结果表明：共有28 种香气化合物被检测到，其中包括醇类物质3 种、醛类物质9 种、酯类物质9 种、酸类物质3 种、酮类物质1 种和萜烯类物质1 种，还有2 种闻到但不能鉴定的挥发性化合物；醛类物质和酯类物质是主要的香气成分，2-甲基丁酸乙酯（橘子味）、3-甲基丁酸乙酯（水果味、花香味）、3-甲硫基丙醛（烧烤味、土豆味）、辛酸乙酯（花香味、水果味）、乙酸（酸味）、糠醛（坚果味、爆米花味）和2,4-己二烯酸乙酯（酱香味、腊味）等对清酱肉风味的贡献比较大，为清酱肉的关键香味活性化合物。

Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat

The volatile compounds of pickled sauced meat were extracted by solid phase micro-extraction (SPME). The
aroma-active compounds were analyzed and identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
The results showed that a total of 28 aroma-active compounds, consisting of 9 aldehydes, 9 esters, 3 acids, 1 ketone and 1
terpene, were detected by olfactometer. Among them, aldehydes and esters were the key aroma-active components of pickled
sauced meat, including 2-methyl ethyl butyrate (orange flavor), 3-methyl ethyl butyrate (fruity, floral), 3-methylthiopropanal
(barbecue flavor, potato flavor), ethyl caprylate (floral, fruity), acetic acid (soured), furfural (nutty, popcorn flavor),
2,4-hexadienoic acid ethyl ester (sauced, preserved meat flavor), etc.