热反应对鸡肉味香味料挥发性成分影响初探

用同时蒸馏提取技术对由半胱氨酸、硫胺素、味精、葡萄糖、I +C、甘氨酸、丙氨酸组成的经热反应产生的鸡肉味香味料的挥发性成分进行了分离和浓缩 ,所得到的浓缩物用GC MS技术定量分析 ,共鉴定出 40余种化合物 ,并计算出它们的含量。其中 ,重要的肉味化合物如 2 甲基 3 呋喃硫醇、二 (2 甲基 3 呋喃基 )二硫、(2 甲基 3 呋喃基 ) (2 甲基 4,5 二氢 3 呋喃基 )二硫、二 (2 甲基 4,5 二氢 3 呋喃基 )二硫、呋喃、噻吩等被鉴定出来 ,并对其感觉特性及形成途径进行了简略说明

Preliminary Study on the Influence of Heat Reaction on the Volatiles of Chicken Flavor

The volatiles of chicken flavor through heat reaction were isolated by simultaneous steam distillation extraction.The extracts were concentrated in a vigreux column and quantitatively analyzed by gas chromatography mass spectrometry(GC MS).More than 40 compounds were identified,some of them were key odorants for meat flavor,e.g.2 methyl 3 furanthiol,Bis(2 methyl 3 furyl)disulfide,(2 methyl 3 furyl) (2 methyl 4,5 dihydro 3 furyl)disulfide,Bis(2 methyl 4,5 dihydro 3 furyl)disulfide,furans,thiophens,et al.Formation pathways and sensory properties of these compounds were briefly described.