| 4种市售不同香型肉味香精挥发性风味成分的比较 |
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| 引用本文： | 焦慧,刘红,王雪峰,郭浩楠,杨荣华.4种市售不同香型肉味香精挥发性风味成分的比较[J].中国调味品,2011,36(9). |
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| 作者姓名： | 焦慧 刘红 王雪峰 郭浩楠 杨荣华 |
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| 作者单位： | 浙江工商大学水产品加工研究所,杭州,310035 |
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| 摘 要： | 采用顶空固相微萃取-气相色谱-质谱联用法对市售的鸡肉、牛肉、猪肉和羊肉香精的挥发性风味成分进行了分析,并对其中的主要成分及含量进行了比较,探讨了4种不同香型的肉味香精挥发性风味的差异.研究结果表明,在4种肉味香精中共鉴定出80种挥发性成分,主要为醇、醛、酮、酯、酸、吡嗪类化合物,并且不同香型的肉味香精中所含风味成分的种类和含量有较大的差异.研究结果对了解不同香型肉味香精的香气成分,合成不同的肉味风味料提供了参考.
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| 关 键 词： | 肉味香精 顶空固相微萃取 气相色谱-质谱联用 挥发性成分 |
Comparison of volatile compounds in four types of meat flavor |
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| JIAO Hui,LIU Hong,WANG Xue-feng,GUO Hao-nan,YANG Rong-hua.Comparison of volatile compounds in four types of meat flavor[J].China Condiment,2011,36(9). |
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| Authors: | JIAO Hui LIU Hong WANG Xue-feng GUO Hao-nan YANG Rong-hua |
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| Affiliation: | JIAO Hui,LIU Hong,WANG Xue-feng,GUO Hao-nan,YANG Rong-hua*(Processing Institute of Seafoods,Zhejiang Gongshang University,Hangzhou 310035,China) |
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| Abstract: | The flavor components in four types of meat flavor(chichen,beef,pork and mutton) were analyzed by SPME-GC-MS technique.The difference of volatile flavors in the four meat flavors has been clarified based on the comparison of the major components and contents.Up to 80 kinds of volatile components in the four meat flavors have been identified.The mainly flavor compounds in different flavorings were alcohols,aldehydes,ketones esters,acids,and pyrazines etc.There exists considerable difference in the types and ... |
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| Keywords: | meat flavor SPME GC-MS volatile components |
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