不同贮藏期冷却滩羊肉煮制后挥发性气味物质的变化

为研究不同贮藏期冷却滩羊肉煮制后挥发性气味物质的变化,采用固相微萃取-气相色谱-质谱结合电子鼻技术对0～4℃不同贮藏期(0、2、4、6、8、10 d)冷却滩羊肉煮制后产生的挥发性气味物质进行测定,并从宏观角度对挥发性气味物质的气味强度进行分析.最终共检测到38种挥发性气味物质,包括醛类19种、醇类11种、酮类4种、酸类...

Changes of Volatile Odor Substances in Chilled Tan Sheep Meat Stored for Different Periods and Cooked

The changes of volatile odor substances in chilled Tan sheep meat stored for different periods (0, 2, 4, 6, 8 and 10 days) at 0–4 ℃ and cooked in boiling water were investigated using solid phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) and an electronic nose system. In total, 38 volatile compounds were detected, including 19 aldehydes, 11 alcohols, 4 ketones, 3 acids and 1 heterocyclic compound. More specifically, the numbers of volatile compounds identified from meat samples stored for 0, 2, 4, 6, 8, and 10 days were 24, 26, 30, 32, 31 and 29, respectively, showing a trend of first increasing and then decreasing with storage period. The key aroma components in cooked meat were identified by relative odor activity value (ROAV). Among them, hexanal, octanal, heptanal, (E)-2-octenal, nonanal, benzaldehyde, 1-pentanol, 1-hexanol, 1-octene-3-ol, and 2-pentyl furan were common to all six samples with aldehydes being the predominant ones, contributing a lot to the flavor of cooked Tan sheep meat. The ROAV of aldehydes increased initially and then decreased, reaching the highest level on the 4th day. The results of the electronic nose showed that cooked four-day stored meat had greater odor intensity and better flavor.