不同加工方式荣昌猪肉风味差异性评价

为阐明不同加工方式对荣昌猪肉风味的影响，采用电子鼻、电子舌及气相色谱-离子迁移谱联用（gas chromatography-ion mobility spectroscopy，GC-IMS）技术，对蒸制、炒制、烤制、熏制肉及熏制香肠5 种加工类型荣昌猪肉风味进行比较分析。结果表明：利用电子鼻检测结合主成分分析（principal component analysis，PCA）可从挥发性气味方面较好区分蒸制/炒制、烤制、熏制荣昌猪肉风味，且熏制工艺较其他工艺能产生更丰富的风味；利用电子舌技术可从口感方面有效区分5 种不同加工方式荣昌猪肉；利用GC-IMS技术，可通过二维GC-IMS图谱、指纹图谱、PCA等方法快速、直观评价5 种荣昌猪肉风味之间的差异性，蒸制、炒制、烤制荣昌猪肉中正己醇、3-羟基-2-丁酮、戊醛、戊-1-醇、(E)-庚二醛、正辛醛、2-丁酮（二聚体）、2-庚酮（单体）、己醛含量较高；熏制肉和熏制香肠中乙酸乙酯（单体）、α-芹菜烯、α-月桂烯（单体）、3-甲基丁酸、丙酸乙酯、乙酸乙酯（单体）、邻-愈创木酚、芳香醇、对甲基愈创木酚、糠醛、2-甲基丙酸乙酯含量较高；3-甲基丁醛、戊醛是炒制、烤制荣昌猪肉的特征风味物质，糠醛（二聚体）、乙酸乙酯（二聚体）、α-月桂烯（二聚体）、柠檬烯是熏制荣昌猪肉的特征风味物质，乙酸丙酯、糠醛（二聚体）是熏制荣昌猪肉香肠的特征风味物质。

Evaluation of Flavor Differences among Pork from Rongchang Pigs Processed by Different Cooking Methods

In order to clarify the influence of different cooking methods on the flavor of pork from the Rongchang breed, the flavor profiles of steamed, stir-fried, roasted and smoked pork slices and smoked sausage were comparatively analyzed by electronic nose, electronic tongue and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that electronic nose detection combined with principal component analysis (PCA) could clearly distinguish the flavor profiles of steamed/stir-fried, roasted, and smoked pork samples according to volatile odors. Smoking resulted in the production of a richer flavor compared with other cooking methods. The electronic tongue was able to distinguish cooked pork samples according to mouthfeel. Rapid and visual evaluation of the flavor differences among cooked pork samples was accomplished using two dimensional GC-IMS atlas, fingerprint atlas, and PCA. The steamed, stir-fried and roasted meat samples were rich in n-hexanol, 3-hydroxy-2-butanone, valeraldehyde, pentan-1-ol, (E)-pimelaldehyde, n-octanal, 2-butanone (dimeric), 2-heptanone (monomeric) and hexanal, while the smoked pork and sausage samples were rich in ethyl acetate (monomeric), α-celeryne, α-myrcene (monomeric), 3-methylbutyric acid, ethyl propionate, ethyl acetate (monomeric), o-guaiacol, aromatic alcohols, p-methylguaiacol, furfural and ethyl 2-methylpropionate. 3-Methylbutanal and valeraldehyde were the characteristic flavor compounds in the stir-fried and roasted pork. Furfural (dimeric), ethyl acetate (dimeric), α-myrcene (dimeric) and limonene were the characteristic flavor compounds in the smoked pork. Propyl ester acetate and furfural (dimeric) were the characteristic flavor compounds in the smoked sausage.