不同加水量腌制酱牛肉中挥发性风味物质变化

以不同加水量（0%、5%、10%、15%、20%、25%）滚揉腌制并经过高温杀菌制备的酱牛肉为研究对象，采用吹扫捕集-热脱附-气相色谱-质谱联用分析挥发性风味物质的变化情况，并结合丙二醛含量、气味活度值分析及感官评价研究不同样品中挥发性风味物质。结果表明：6 组样品中醛类、醚类、酮类、醇类、烃类物质含量较高，随加水量逐渐增加其含量基本呈相对降低趋势，但N4组（加水量20%）中总物质含量最高，为2 325.65 μg/kg。不同样品中气味活度值分析发现醛类物质、酮类物质、含硫化合物对产品风味贡献较大，加水量10%样品中糠基硫醇、芳樟醇、3-羟基-2-丁酮气味活度值最高，结合感官评价发现加水量10%组酱牛肉风味最好。

Changes of Volatile Flavor Compounds in Spiced Beef Marinated with Different Water Contents

The volatile flavor compounds of spiced beef samples prepared by consecutive tumbling marination with different water contents (0%, 5%, 10%, 15%, 20%, and 25%) and autoclaving were analyzed by purge-trapping and thermal desorption coupled with gas chromatography-mass spectrometry (GC-MS) and were identified by malondialdehyde content, odor activity value (OAV) analysis and sensory evaluation. The results showed that the relative concentrations of aldehydes, ethers, ketones, alcohols and hydrocarbons were higher in all six samples than the other compounds identified and declined with increasing water content. The total volatile concentration of spiced beef marinated with 20% water added was the highest, up to 2 325.65 μg/kg. OAV analysis of these samples showed that aldehydes, ketones and sulfur-containing compounds contributed greatly to the flavor of the product, and furfuryl mercaptan, linalool and 3-hydroxy-2-butanone had the highest flavor activity values in the sample marinated with 10% water content. Based on these results combined with sensory evaluation, the spiced beef sample marinated with addition of 10% water had the best flavor.