基于固相微萃取-气相色谱-质谱和电子鼻法的烤羊腿中可挥发性香气成分分析

为研究不同烤制时间烤羊腿中可挥发性香气成分，以9 月龄的新疆哈萨克公羊后腿制作烤羊腿，运用固相微萃取-气相色谱-质谱技术结合电子鼻法分析3 种不同烤制时间烤羊腿中挥发性香气成分。结果表明：3 种不同烤制时间烤羊腿中共检测到8 类香气成分，主要为杂环类、酸类、酯类、醛类、醇类、酮类、烷烃类和其他类；通过对检出的烤羊腿特征挥发性风味物质气味活度值进行分析得出，1-辛烯-3-醇、辛醛、壬醛、(E,E)-2,4-癸二烯醛、己醛对烤羊腿的香气贡献程度较高，主要表现为肉香、油脂香、烤香和烟熏香等；运用电子鼻技术分析发现，在烤制80 min时，烤羊腿中无机硫化物含量丰富，并含有大量的氮氧化合物、有机硫化物、醇类、醛类和酮类化合物，在烤制100 min和120 min时，烤羊腿中无机硫化物和有机硫化物含量丰富，其次是氮氧化合物、甲基类化合物、醇类、醛类和酮类。

Analysis of Volatile Aroma Components of Roasted Lamb Leg by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose

The volatile aroma components in roasted hind legs of 9-month-old Kazak ram lambs with three different roasting durations were analyzed by solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose. The results showed that a total of eight kinds of aroma components were detected in all samples, including aldehydes, alcohols, ketones, heterocycles, acids, esters, alkanes and other compounds. According to the odor activity values (OAV) calculated for the characteristic volatile flavor compounds identified, 1-octene-3-ol, nonanal, (E,E)-2,4-decadienal, octanal and hexanal greatly contributed to the aroma of roasted lamb leg, mainly responsible for meaty, oily, roasted and smoked aroma characteristics. Electronic nose analysis showed that the 80-min roasted lamb leg was rich in inorganic sulfides and also contained large amounts of nitrogen oxides, organic sulfides, alcohols and aldehydes and ketones. In the 100-min and 120-min roasted samples, inorganic and organic sulfides were the most abundant aroma compounds, followed by nitrogen oxides, methyl compounds, alcohols and aldehydes and ketones.