| 烤羊腿挥发性香成分分析 |
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| 引用本文： | 谢建春,孙宝国,郑福平,王麟,王帅斌.烤羊腿挥发性香成分分析[J].食品科学,2006,27(10):511-514. |
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| 作者姓名： | 谢建春 孙宝国 郑福平 王麟 王帅斌 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 同时蒸馏萃取/气-质联机从烤羊腿中分析鉴定出33种香成分.含量较高成分依次为：糠醛、5-甲基糠醛、丁香酚、己醛、糠醇、糠硫醇、2,5,6-三甲基-1,3-氧硫杂环己烷、3-甲基丁醛、2-乙酰基-5-甲基-呋喃、壬醛、1-羟基-2-丙酮、2,5-二甲基苯酚、乙基麦芽酚.总结归纳所鉴定香成分,发现烤羊腿的香气主要由具有肉香香气成分、油脂香香气成分、烤香香气成分、烟熏香香气成分、酸败气、奶酪香气成分和茴香香气成分构成.
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| 关 键 词： | 烤羊腿 香成分 糠硫醇 5-甲基糠醛 丁香酚 |
| 文章编号： | 1002-6630（2006）10-0511-04 |
| 收稿时间： | 2006-08-01 |
| 修稿时间： | 2006-08-01 |
Analysis of the Aroma of Roasted Gigot |
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| XIE Jian-chun,SUN Bao-guo,ZHENG Fu-ping,WANG Lin,WANG Shuai-bin.Analysis of the Aroma of Roasted Gigot[J].Food Science,2006,27(10):511-514. |
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| Authors: | XIE Jian-chun SUN Bao-guo ZHENG Fu-ping WANG Lin WANG Shuai-bin |
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| Affiliation: | School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China |
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| Abstract: | Volatile components of roasted gigot were analyzed by simultaneous distillation and solvent extraction (SDE) combining with gas chromatography and mass spectrometry. Constituents of considerable amount for the aroma were furfural, 5-methyl-2-furancarboxaldehyde, eugenol, hexanal, 2-furanmethanol, 2-furanmethanethiol, 2,5,6-trimethyl-1,3-oxathiane, 3- methylbutanal, 2-acetyl-5-methylfuran, nonanal, 1-hydroxy-2-propanone, 2,5-dimethylphenol and 2-ethyl-3-hydroxy-4H- pyran-4-one. Conclusively, components of meaty aroma, fatty and oily aroma, roasted aroma, rancid and cheesy aroma, and fennel aroma were considered as the main contributors to the flavor of the roasted gigot. |
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| Keywords: | roasted gigot flavor 2-furanmethanethiol 5-methyl-2-furancarboxaldehyde eugenol |
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