黔北麻羊不同部位肌肉挥发性风味物质分析

以24 月龄黔北麻羊不同部位的肌肉组织为材料，分别取腹肉、外脊、羊腩、里脊、颈肉、前腿、后腿7 个部位肌肉，采用顶空固相微萃取-气相色谱-质谱联用技术分析黔北麻羊肌肉中的挥发性成分。结果表明：7 个部位羊肉的挥发性风味成分共鉴定出52 种，包括醇类17 种、酮类7 种、酸类14 种、醛类5 种、其他类（酯类、烷烃类、酚类等）9 种；采用主成分分析、聚类热图分析及相对气味活度值分析比较7 个不同部位羊肉的挥发性风味成分，结果表明，影响黔北麻羊肉风味的主要物质为醇类和醛类，主要为辛醛、壬醛、1-辛烯-3-醇、庚醇、正辛醇等。

Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat

Muscle samples were collected from seven different carcass cuts of 24-month-old Qianbei Ma goats:belly,striploin,breast and flap,tenderloin,neck,foreleg and hindleg to determine volatile components by headspace solid phase microextraction-gas chromatography-mass spectrometry.The results showed that a total of 52 volatile flavor components belonging to nine chemical classes were identified in all samples,including 17 alcohols,7 ketones,14 acids,5 aldehydes,and other types(esters,alkanes and phenols).By using principal component analysis(PCA)and cluster heat map analysis as well as comparing the relative odor activity values(ROAVs)of volatile flavor components among the seven cuts,it was determined that the main flavor substances of Qianbei Ma goat meat were alcohol and aldehydes,mainly octanal,nonanal,1-octen-3-ol,heptanol and n-octanol.