微发酵对牛肉干风味的影响

为改善和丰富市场上牛肉干的口味，以未加发酵剂制作的牛肉干为空白组，通过电子感官仪器、气相色谱-嗅闻-质谱联用仪、氨基酸分析仪和感官评价研究微发酵对牛肉干风味的影响。结果表明，微发酵对牛肉干的风味影响较大。电子感官仪器可以很好区分2 组样品，说明微发酵可以改善产品的风味。与空白组相比，微发酵可以显著提高产品的挥发性风味物质和游离氨基酸含量，说明微发酵可以促进产品滋味和气味物质的形成。通过火山图分析，结合相对气味活度值、嗅闻检测和味觉分析系统分析结果，得到微发酵牛肉干的特征性滋味物质为谷氨酸，特征性气味物质为3-甲基丁醇、己醛、辛醛、壬醛、反式-2-癸烯醛、反,反-2,4-癸二烯醛和3-甲基丁酸，为后续牛肉干的风味调控提供一定的理论基础和技术支持。

Effect of Light Fermentation on the Flavor of Beef Jerky

The effect of light fermentation on the flavor of beef jerky was studied by using electronic sensory instruments, gas chromatography-olfactometry-mass spectrometry (GC-O-MS), an amino acid analyzer and sensory evaluation. Beef jerky produced without using a starter was considered as a control. The results demonstrated that light fermentation had a significant impact on the flavor of beef jerky, significantly increasing the contents of volatile compounds and free amino acids compared with the control group. Meanwhile, the electronic nose and electronic tongue could distinguish the two groups clearly, indicating that light fermentation could produce compounds contributing to the flavor of beef jerk. According to volcano plot analysis, relative odor activity values, GC-O-MS analysis and instrumental taste evaluation, glutamic acid was identified as the characteristic taste compound, and 3-methylbutanol, hexanal, octanal, nonanal, trans-2-decennal, trans, trans-2,4-decadienal and 3-methylbutyric acid as the characteristic flavor compounds of light-fermented beef jerky. These findings can provide a theoretical foundation and technical support for the flavor regulation of beef jerky in the future.