关键工艺点对四喜丸子软罐头高温蒸煮异味形成的影响

本研究利用电子鼻和顶空固相微萃取结合气质联用技术，探究四喜丸子软罐头加工关键工艺点的挥发性风味特征及变化规律，以确定其高温蒸煮异味（Warmed-over flavor, WOF）的形成机制。结果表明，高压蒸汽灭菌后的样品与其他组的风味轮廓存在显著性差异（P<0.05）；蒸制后的四喜丸子风味较好，而高压蒸汽灭菌后的样品产生显著的WOF异味（以亚麻籽油味和罐头味为主）（P<0.05）。此外，气味活度值分析结果表明，WOF关键异味分子为正己醛和庚醛；热加工过程中，这两种物质含量显著上升（P<0.05）,POV值显著下降（P<0.05）,TBARS值显著升高（P<0.05），热处理促进四喜丸子中脂质的氧化降解。因此，本研究为四喜丸子软罐头工业化产品的异味形成和品质提升提供理论依据和技术支持。

Effects of Key Process Points on the Formation of Volatile Components in Soft Canned Braised Pork Balls in Gravy

The present study was aimed to investigate the volatile flavor characteristics and changes on volatile flavors of key process points in the processing of soft canned braised pork balls in gravy, as well as verify the formation mechanism of Warmed-over flavor (WOF). There was a significant difference in the flavor profile between the samples after high-pressure steam sterilization and other groups (P<0.05). The steamed braised pork balls in gravy had better flavor, while the high-pressure steam sterilization treatment group produced significant WOF odor (mainly flaxseed oil and canned flavor) (P<0.05). And the principle odorous molecules of WOF were hexanal and heptanal based on their odor activity value (OAV). During the thermal processing, the content of hexanal and heptanal obviously increased (P<0.05), the POV value notably decreased (P<0.05) and the TBARS value markedly increased (P<0.05), which meant that heat treatment promoted the oxidative degradation of lipids in soft canned braised pork balls in gravy. This study would provide a theoretical basis and technical support for the off-flavor formation and quality improvement of the industrial products of soft canned braised pork balls in gravy.