不同组合香辛料对猪肉汤挥发性风味物质的影响

将不同质量分数的八角、月桂叶、桂皮、香葱、生姜和猪五花肉进行煮制，采用感官评价、电子鼻及气相色谱-质谱联用技术，探究不同组合香辛料质量分数对猪肉汤风味轮廓及风味物质的影响。结果表明，最优组合香辛料质量分数分别为0.130%八角、0.050%月桂叶、0.027%桂皮、0.800%香葱和0.130%生姜，且组合香辛料质量分数对猪肉汤风味轮廓影响较大。在4个不同质量分数组合香辛料的猪肉汤中共鉴定出56种挥发性物质。组合香辛料为猪肉汤引入了肉桂醛、茴香脑等物质。随着香辛料质量分数的增加，正己醛、(2E,4E)-癸二烯醛的相对含量逐渐增大，而1-辛烯-3-醇、3-羟基-2-丁酮及2-正戊基呋喃含量变化明显，表明香辛料中某些成分可能对脂肪氧化降解及美拉德反应有影响。

Effect of different combinations of spice additions on the volatile aroma of pork broth

Five aromatic spices (star anise, cinnamon, bay leaf, shallot and ginger) were selected and cooked with pork pancetta at different additions, and the effects of different combinations of aromatic spices additions on the flavor profile and flavor substances of pork soup were investigated by sensory evaluation, electronic nose and gas chromatography-mass spectrometry coupling. The results showed that the optimal spice addition levels were 0.130% star anise, 0.050% bay leaf, 0.027% cinnamon, 0.800% shallot and 0.130% ginger, and the spice addition levels had a greater effect on the flavor profile of pork broth. A total of 56 volatiles were identified in the pork broth from four different concentrations of the combined spices. The combined spices introduced cinnamaldehyde, aniseed brain and other substances to the pork broth. The relative contents of hexanal, (2E,4E)-decadienal, 1-octen-3-ol, 3-hydroxy-2-butanone and 2-pentylfuran increased with the addition of spices, indicating that some components of the spices may have an effect on the oxidative degradation of fats and on the merad reaction. This experiment provides theoretical support for the improvement of flavor of meat products.