烟熏工艺对熏肉挥发性风味物质的影响

以熏猪肉为对象，研究传统木熏工艺和现代液熏工艺对熏肉挥发性风味物质的影响。对其挥发性风味物质进行GC-MS分析，重点比较两种烟熏方式产品的特色挥发性风味物质的差别。结果表明，传统木熏工艺产品的挥发性风味物质在种类和数量方面都明显高于现代液熏工艺的产品，传统木熏工艺的产品检测出130种挥发性风味物质，而现代液熏工艺检测出121种，酚类物质作为烟熏产品的特色挥发性风味物质，传统木熏工艺的产品检测出15种，含量达到22.85%，而现代的液熏工艺的产品检测出14种，含量仅为7.87%。因此，传统的木熏工艺在风味方面仍然具有一定的优势。

Effects of Different Smoking Methods on Volatile Flavor Compounds in Bacon

The effects of traditional wood smoking and modern fluid smoking on the volatile flavor compounds in bacon were studied in order to provide a theoretical support for the improvement of modern liquid smoked products. The characteristic flavor of both types of smoked products was evaluated by determining volatile flavor compounds by GCMS. The results demonstrated that the variety and quantity of volatile flavor compounds were significantly higher in traditional wood smoked products when compared with modern liquid smoked products. Totally, 130 kinds of volatile flavor compounds were detected from traditional wood smoked products while only 121 kinds of volatile flavor compounds were detected from modern liquid smoked products. Furthermore, the content of characteristic volatile flavor compounds, namely phenolic compounds including 15 phenols in the traditional wood smoked products reached 22.85%; in contrast, 14 kinds of phenolic compounds with a total content of only 7.87% were found in modern liquid smoked products. Therefore, the traditional wood smoking process remains superior for the flavor of smoked products.