芜菁牛肉丸煮制前后风味物质的变化

采用顶空固相微萃取(HS-SPME)法和气相色谱质谱联用(GC-MS)法提取芜菁牛肉丸的挥发性风味物质并进行分析和鉴定.结果 表明,煮制前芜菁牛肉丸检测出的风味物质有33种,煮制后芜菁牛肉丸检测出的风味物质有31种.与煮制前相比,芜菁牛肉丸挥发性风味物质中腈类物质变化明显,环丙乙腈、5-己腈含量增多,少了苯代丙腈,多了...

Changes in Flavor Compounds in Beef Balls with Brassica rapa L.Before and After Cooking

Headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)are used to extract volatile flavor compounds from beef balls with Brassica rapa L.and they are analyzed and identified.The results show that 33 kinds of flavor substances are detected from beef balls with Brassica rapa L.before cooking,and 31 kinds of flavor substances are detected from beef balls with Brassica rapa L.after cooking.Compared with the beef balls with Brassica rapa L.before cooking,nitriles in volatile flavor compounds of beef balls with Brassica rapa L.change significantly,the content of cyclopropylacetonit rile and 5-hexanitrile is increased,phenylpropanenitrile is not detected,4-benzyloxybenzyl cyanide is detected;3-butenyl isothiocyanate and phenyl isothiocyanate are not detected in esters,and the spiciness of beef balls is reduced.The type of aldehydes changes slightly,the relative content of aldehydes changes greatly,and the content of n-hexanal and nonanal is relatively high,which gives the fruit flavor of beef balls with Brassica rapa L..The change in alcohols is greatly,there are 9 kinds of alcohols before cooking and 7 kinds after cooking,but there are only two alcohols before and after cooking;the relative content of ethers changes obviously.