酱卤鸭脖的特征风味物质剖面解析

为构建酱卤鸭脖的特征风味指纹图谱，该文利用电子鼻、电子舌、气相色谱-质谱联用技术（Gas Chromatography-Mass Spectrometry,GC-MS）和高效液相色谱技术（High Performance Liquid Chromatography,HPLC）结合气味活性值（Odor Activity Value,OAV）、滋味活性值（Taste Activity Value,TAV）和味精当量（Equivalent Umami Concentration,EUC），对3款市售酱卤鸭脖（W牌、J牌、H牌）的特征风味进行剖面解析。结果表明，W牌、J牌和H牌中分别鉴定出44、37、32种挥发性风味物质。其中丁香酚、芳樟醇、肉桂酸乙酯、茴香脑等因具有较高OAV和特殊香气被划定为3种鸭脖共有的特征挥发性风味物质，可贡献甜香、果香和脂香。电子鼻结果则表明3种鸭脖在含硫化合物和氮氧化合物上存在差异；谷氨酸、丙氨酸、5,-肌苷酸、5,-鸟苷酸因TAV>1被确定为3种酱卤鸭脖的特征滋味物质，对鲜味和甜味贡献突出。此外，H牌的EUC值（4.41 g MSG/100 g）显著高于其他...

Profile Analysis of the Characteristic Flavor Substances of Soy-marinated Duck Neck

To construct the characteristic flavor fingerprints of soy-marinated duck neck, three commercially available soy-marinated duck necks (H brand, W brand and J brand) were analyzed by electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS), and high-performance liquid chromatography (HPLC), combined with odor activity value (OAV), taste activity value (TAV), and EUC (equivalent umami concentration). The results show that 44, 37 and 32 volatile flavor substances were identified in the W brand, J brand and H brand, respectively. Among them, compounds such as eugenol, linalool, ethyl cinnamate and anethole were identified as the common characteristic volatile flavor substances because of their high OAVs and special aromas, which contributed to sweet, fruity, and fat aromas of the three types of duck necks. The results of electronic nose showed that three kinds of duck necks differed in sulfur-containing compounds and nitrogen oxides; Glutamic acid, alanine acid, 5''-inosinic acid and 5''-guanylic acid were identified as the characteristic taste substances of soy-marinated duck necks owing to their TAVs higher than 1, which contributed significantly to umaminess and sweetness. In addition, the EUC value of H brand (4.41 g MSG/100 g) was significantly higher than those of the other two groups (P<0.05), indicating that the umaminess of H brand duck neck was better than J brand and W brand duck necks. This result is also consistent with the results of the electronic tongue test. This study provides a theoretical foundation for maintaining the characteristic flavor of soy-marinated duck neck and improving the flavor of the product.