两种制备方式猪肉香精挥发性风味成分差异性分析

为研究微波和焙烤两种制备方式对猪肉香精挥发性风味成分的影响,采用固相微萃取法对微波和焙烤制备的猪肉香精中挥发性成分进行萃取,同时结合气相色谱-质谱联用和嗅闻技术对萃取成分进行鉴定。结果显示:微波制备的猪肉香精中共鉴定出37种挥发性成分,其种类分别为:烃类3种,醛类15种,醇类8种,酯类1种,酸类5种,杂环类3种,其它化合物2种;焙烤制备的猪肉香精中共鉴定出44种挥发性成分,包括烃类7种,醛类14种,醇类6种,酯类4种,酮类1种,酸类6种,酚类2种,杂环类2种及其它化合物2种。两种制备方式均鉴定出的共同化合物有24种,包括α-蒎烯、壬醛、反-2-辛烯醛、苯甲醛、反-2-癸烯醛、反,反-2,4-壬二烯醛、柠檬醛、芳樟醇、1-辛醇、4-甲基-5-羟乙基噻唑、草蒿脑、茴香脑等。与焙烤方式制备的猪肉香精相比,微波方式制备的猪肉香精中关键性香气物质较多,由此制备出的调味基料更接近厨房菜肴。

Difference Analysis of Volatile Flavors of Pork Flavoring by Two Preparations

In order to explore the effect of two preparations of microwave and baking on the volatile flavor components of pork flavoring, the flavor compositions were extracted by solid phase micro extraction (SPME), and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that the number of flavor compounds identified in the pork flavoring of the microwave was 37, including hydrocarbons (3 kinds), aldehydes (15 kinds), alcohols (8 kinds), esters (1 kind), acids (5 kinds), heterocyclic compounds (3 kinds) and other compounds (2 kinds). The number of flavor compounds identified in the pork flavoring of the microwave was 44, including hydrocarbons (7 kinds), aldehydes (14 kinds), alcohols (6 kinds), esters (4 kinds), ketone (1 kind), acids (6 kinds), phenols (2 kinds), heterocyclic compounds (2 kinds) and other compounds (2 kinds). 24 volatile compounds were detected by both preparation methods including α-copaene, nonanal, (E) -2-octenal, benzaldehyde, (E) -2-decenal, (E, E) -2, 4-nonadienal, citral, linalool, L-terineol, 1-octanol, 4-methyl-5-thiazoleethanol, estragole, anethole et al. Compared with pork flavoring made by baking, the key aroma compounds of pork flavoring by microwave were more than baking. As a result, the preparation of pork flavoring made by microwave was close to the kitchen dishes.