大足黑山羊宰后成熟过程中挥发性风味物质的变化

采用顶空固相微萃取结合气相色谱-质谱联用技术，研究黑山羊后腿肉在成熟过程中挥发性风味物质的变化。结果显示：在黑山羊宰后成熟过程中，共检测出6 类共77 种挥发性风味物质，分别为烃类、醛类、醇类、酮类、芳香族和杂环类化合物。其中醛类物质所占的比重最高，其次为烃类、醇类、芳香族化合物，而酮类、杂环类化合物所占的种类较少且含量也较低。在不同成熟时间点处，6 类挥发性风味物质的检出种类及相对含量存在显著差异，其中以72 h检出物质种类较多，各挥发性物质总相对含量最高。结果表明，宰后成熟工艺有利于羊肉风味的改善，且72 h为羊肉的最佳成熟时间点。

Changes in Volatile Flavor Components in Dazu Black Goat Meat during Postmortem Aging

Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry
(GC-MS) was used for measuring changes in volatile flavor compounds in hindquarter meat of Dazu black goat. The
results showed that six 77 volatile flavor compounds, including hydrocarbons, aldehydes, alcohols, ketones, aromatic and
heterocyclic compounds, were detected. The highest proportion was aldehydes, followed by those of hydrocarbons, alcohols,
aromatic compounds. The numbers and amounts of ketones and heterocyclic compounds were lower. Among different
aging times, there were significant differences in the numbers and relative contents of volatile flavor compounds belonging
to six different classes, most of which were detected at 72 h and the content of each volatile compound was the highest
simultaneously. Therefore, postmortem aging was beneficial to the improvement of flavor components in mutton, and the
optimal aging time was 72 h.