| 广式腊肉挥发性风味物质分析 |
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| 引用本文： | 赵冰,李素,成晓瑜,张顺亮,潘晓倩,乔晓玲,陈文华,李家鹏,曲超,艾婷,王守伟. 广式腊肉挥发性风味物质分析[J]. 肉类研究, 2013, 0(10): 12-16 |
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| 作者姓名： | 赵冰 李素 成晓瑜 张顺亮 潘晓倩 乔晓玲 陈文华 李家鹏 曲超 艾婷 王守伟 |
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| 作者单位： | [1]中国肉类食品纺台研究中心,北京食品科学研究院,北京100068 [2]天津科技大学食品工程与生物技术学院,天津300457 |
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| 基金项目： | 公益性行业（农业）科研专项（201303082） |
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| 摘 要： | 不同厂家生产的广式腊肉在水分含量、水分活度和挥发性风味成分方面都有较大的差别,水分含量与水分活度之间并没有显著相关性,保质期与水分活度相关,与水分含量没有明显的相关性,水分活度越低,保质期越长。在3个样品中具有相同挥发性风味成分35种,约占总挥发性成分的60%左右,而且成分的相对质量分数差别很大。醇类物质、醛类物质和酯类物质是广式腊肉重要的挥发性风味物质,在广式腊肉风味的形成中起着关键性作用。
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| 关 键 词： | 广式腊肉 挥发性风味化合物 气相色谱-质谱 标准化 |
Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon |
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| ZHAO Bing^,LISu^,CHENG Xiao-yu^,ZHANG Shun-liang^,PAN Xiao-qian^,QIAO Xiao-ling^,CHEN Wen-hua^,LI Jia-peng^,QU Chao^,AI Ting^,WANG Shou-wei. Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon[J]. Meat Research, 2013, 0(10): 12-16 |
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| Authors: | ZHAO Bing^ LISu^ CHENG Xiao-yu^ ZHANG Shun-liang^ PAN Xiao-qian^ QIAO Xiao-ling^ CHEN Wen-hua^ LI Jia-peng^ QU Chao^ AI Ting^ WANG Shou-wei |
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| Affiliation: | 1＊ (1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China 2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) |
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| Abstract: | In this study, Cantonese-style bacons from different manufacturers varied substantially in water content, water activity and volatile composition. There was no significant correlation between water content and water activity. Shelf-life was related to water activity but had no obvious correlation with moisture content; the lower the water activity, the longer the shelf life. Three samples were tested and 35 identified volatile flavor compounds were common about 60% of the total volatile components, with their relative contents greatly varying among the different samples. Alcohols, aldehydes and esters were the main volatile flavor compounds and played a key role in the formation of flavor in Cantonese-style bacon. |
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| Keywords: | Cantonese-style bacon volatile flavor compounds gas chromatography-mass spectrometry standardization |
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