| 蒸制时间对粉蒸肉挥发性风味成分的影响 |
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| 引用本文： | 张哲奇,臧明伍,张凯华,李丹,王守伟,李笑曼. 蒸制时间对粉蒸肉挥发性风味成分的影响[J]. 食品科学, 2018, 39(12): 205-211. DOI: 10.7506/spkx1002-6630-201812032 |
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| 作者姓名： | 张哲奇 臧明伍 张凯华 李丹 王守伟 李笑曼 |
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| 作者单位： | （中国肉类食品综合研究中心，北京食品科学研究院，肉类加工技术北京市重点实验室，北京 100068） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0400403） |
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| 摘 要： | 采用氮气吹扫/捕集-热脱附-气相色谱-质谱-嗅闻仪联用法对一种粉蒸肉产品加工过程中挥发性风味物质进行测定以确定最佳蒸制时间。结果显示：未加热和分别蒸制30、60、90?min?4?个粉蒸肉样品中共检测到77?种挥发性风味物质，各阶段分别为69、43、50?种和56?种，共有物质33?种。在加工过程中，挥发性物质的总含量呈现逐渐增加的趋势，由加热前的1?646.39?μg/kg增加至2?657.10?μg/kg，且3?个加热时间样品中挥发性物质种类也逐渐增多。但是通过气味活度值（odor activity value，OAV）分析，对风味具有贡献的化合物（OAV＞0.1）含量均呈现先增加后降低的趋势，在加热60?min时OAV最大。其中壬醛、癸醛和肉桂酸甲酯对粉蒸肉产品特征风味的形成贡献最大，构成了粉蒸肉的特征风味。主成分分析显示加热60?min样品与其他样品区分明显并且在第1、2主成分上贡献较高。总体来说蒸制60?min能使产品获得较好的风味。
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| 关 键 词： | 粉蒸肉 风味 吹扫/捕集-热脱附 主成分分析 气相色谱-质谱-嗅闻仪联用技术 |
Effect of Steaming Time on Volatile Flavor Components of Steamed Pork with Rice |
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| ZHANG Zheqi,ZANG Mingwu,ZHANG Kaihua,LI Dan,WANG Shouwei,LI Xiaoman. Effect of Steaming Time on Volatile Flavor Components of Steamed Pork with Rice[J]. Food Science, 2018, 39(12): 205-211. DOI: 10.7506/spkx1002-6630-201812032 |
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| Authors: | ZHANG Zheqi ZANG Mingwu ZHANG Kaihua LI Dan WANG Shouwei LI Xiaoman |
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| Affiliation: | (Beijing Key Laboratory of Meat Processing Technology, China Meat Food Research Center, Beijing Academy of Food Sciences, Beijing 100068, China) |
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| Abstract: | The volatile components of steamed pork with rice obtained at 4 different steaming times were investigated by purge and trap thermal desorption (P&T-TD) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The results showed that a total of 77 volatile compounds were identified, 69, 43, 50 and 56 of which were detected after 0, 30, 60 and 90 min of steaming, respectively. Thirty-three volatile compounds were common to the four samples. The total content of volatile components increased gradually from 1 646.39 to 2 657.10 μg/kg during the process of steaming, and the types of volatile compounds also increased gradually. The analysis of odor activity value (OAV) showed that the contents of all the flavor compounds (OAV > 0.1) increased firstly and then decreased, and the highest OAV value was observed after steaming for 60 min. Furthermore, methyl nonaldehyde, decyl aldehyde and methyl cinnamate made the greatest contribution to the characteristic flavor of streamed pork with rice. Principal component analysis (PCA) showed that the 60 min steamed sample was clearly discriminated from other samples and exhibited a greater cumulative variance contribution rate of the first and second principal components. In summary, better flavor of the product was obtained after steaming for 60 min. |
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| Keywords: | steamed pork with rice flavor purge and trap thermal desorption principal component analysis gas chromatography-mass spectrometry coupled with olfactometry (GC-MS-O) |
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