发色剂对传统腊肉色泽及风味品质的影响

以传统腊肉为研究对象,从感官评价、色泽分析、挥发性风味物质组成和电子鼻分析角度研究添加不同种类发色剂对产品色泽和风味品质的影响。结果表明,发色剂对传统腊肉的色泽及风味品质影响很大。添加苹果多酚的腊肉样品感官评价及色泽整体优于其他样品组;经气相色谱-质谱联用仪分析,苹果多酚组腊肉样品挥发性风味物质相对含量较高,为89.81%,种类相对较多,腊肉样品风味较好,其中具有特征风味的酯类、酮类化合物的相对含量较高;运用电子鼻技术分析发现,主成分分析法比线性判别分析法更能有效区分添加不同发色剂条件下腊肉样品。

Effect of Colorants on Color and Flavor of Traditional Chinese Cured Meat Products

The effect of different colorants on the color and flavor of traditional Chinese cured meat products was studied by sensory evaluation, color analysis, volatile flavor analysis and electronic nose analysis. The results showed that different colorants had significant impacts on the color and flavor of traditional Chinese cured meat meats. Apple polyphenols contributed to better overall sensory quality and color compared with the control (with sodium nitrite) and blank (no sodium nitrite) groups and other colorants. Meanwhile, more volatile flavor substances were detected in the sample with apple polyphenols in larger quantity (89.81%) as determined by gas chromatography-mass spectrometry (GC-MS). In particular, the contents of esters and ketones responsible for the characteristic flavor were relatively higher. Cured meat products could be more effectively distinguished using electronic nose combined with principal component analysis (PCA) than with linear discriminant analysis (LDA).