不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响

利用吹扫捕集-热脱附-气相色谱-质谱联用结合嗅闻技术和硫代巴比妥酸反应活性物质(thiobarbituric acid reaction substances,TBARS)值对不同复热方式(巴氏、水蒸、微波、高温)处理的猪耳朵制品挥发性风味物质含量和脂肪氧化程度进行分析。结果表明,不同复热处理样品共鉴定出58种风味物质,醛类和烃类物质含量较高;基于风味活性值分析,己醛、辛醛、壬醛、癸醛、(E)-2-癸烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇、苯酚和丁香酚对复热风味贡献较大;基于主成分分析,水蒸复热样品风味变化不明显;复热猪耳朵制品过熟味(warmedoff flavor,WOF)以亚麻籽油味为主,带有轻微的金属味和酸败味;巴氏复热显著增加WOF关键风味因子含量和TBARS值;微波复热能够较好避免复热WOF的形成。

Effect of Reheating Methods on Volatile Flavor Constituents and Lipid Oxidation in Cooked Pig Ear

The volatile flavor components of cooked pig ear reheated by different methods (pasteurization, steaming, microwave and high temperature) were investigated by purge and trap-thermal desorption combined with gas chromatography-mass spectrometry. Thiobarbituric acid reactive substance (TBARS) value was used as an indicator to evaluate the degree of lipid oxidation. The results showed that a total of 58 flavor substances were identified in all reheated samples, the predominant ones being aldehydes and hydrocarbons. Hexanal, octanal, nonanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, phenol and eugenol contributed greater to the flavor of reheated pig ear based on their odor activity value (OAV). Principal component analysis (PCA) revealed that steam heating did not significantly change the flavor of cooked pig ear. The warmed-over flavor (WOF) profile of reheated cooked pig ear was dominated by linseed oil-like flavor with slighter metallic and rancid flavor. Pasteurization reheating significantly increased the contents of the key flavor factors responsible for WOF and TBARS value, while microwave heating avoided WOF formation better than other methods.