萝卜丝入坛发酵对安岳坛子肉特征风味形成的影响

为了解萝卜丝入坛发酵对安岳坛子肉特征风味的影响，利用顶空固相微萃取-气相色谱-质谱联用法对发酵 过程中坛子肉和萝卜丝中的挥发性风味物质进行鉴定及分析。结果表明：萝卜丝和坛子肉中共检出11 类301 种挥发 性物质，萝卜丝与坛子肉中挥发性物质的种类及相对含量差异较大；萝卜丝中共检出醇类物质31 种，坛子肉中共 检出27 种；萝卜丝中共检出酯类物质57 种，坛子肉中共检出14 种；萝卜丝中共检出醛类物质17 种，坛子肉中共 检出5 种；萝卜丝中共检出酸类物质7 种，坛子肉中共检出4 种；萝卜丝中共检出酮类物质13 种，坛子肉中共检出 7 种；萝卜丝中共检出碳氢化合物94 种，坛子肉中共检出20 种；发酵坛子肉中相对含量最高的为醇类，其次为酯 类和碳氢化合物，发酵萝卜丝中相对含量最高的为酯类，其次为醇类和碳氢化合物；发酵坛子肉的特征风味物质主 要包括正己醛、乙醇、1-辛烯-3-醇、3-羟基-2-丁酮、乙酸、乙酸乙酯、丙酸乙酯、正己酸乙酯和2,2,4,6,6-五甲基庚 烷；萝卜丝入坛发酵有助于坛子肉特征风味的形成。

Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat

In this paper, we aimed to analyze the influence of cofermentation with radish shreds on the flavor of Anyue jar meat. The volatile flavor compounds of the meat and the radish shreds were analyzed during the fermentation process by head-spacesolid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS).As a result, a total of 301 volatile components, belonging to 11 chemical classes, were detected in the fermented meat and radish shreds. There were significant defferences in the types and contents of volatile compounds present in the two samples. There were 31 alcohols detected in the fermented radish shreds and 27 in the fermented meat. A total of 57 esters were detected in the fermented turnip shreds and 14 in the fermented meat. A total of 17 aldehydes were detected in the fermented radish shreds and 5 in the fermented meat. Seven acids were detected in the fermented radish shreds and 4 in the fermented meat. In total 13 ketones were detected in the fermented radish shreds and 7 in the fermented meat. In total 94 hydrocarbons were detected in the fermented radish shreds and 20 in the fermented meat.Alcohols were the most prominent volatile compounds in the fermented meat, followed by esters and hydrocarbons,while esters were the most abundant in the fermented radish shreds, followed by alcohols and hydrocarbons. The major flavors components in the fermented meat included n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, and 2,2,4,6,6-pentamethylheptane. Consequently,cofermentation with radish shreds contributed to the formation of the characteristic flavor of Anyue jar meat.