白猪肉与黑猪肉热反应香精中香气物质分析鉴定

以黑猪肉和白猪肉酶解物及氧化脂肪为原料,经热反应制备肉味香精。溶剂辅助蒸发结合气相色谱-质谱联机分析挥发性风味物质,基于保留指数、质谱共鉴定出123种挥发性化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。相比之下,白猪肉香精中烷基呋喃、脂肪族醛和酸的相对含量较高,黑猪肉香精中含硫化合物、含氮杂环、酯类化合物的相对含量较高,而醇类、酮类化合物的相对含量二者相差不大。采用气相色谱-嗅闻分析,基于质谱、保留指数、气味特征、标准品共鉴定出31种气味活性化合物,28种为2种肉味香精所共有,尤其二甲基三硫、糠硫醇、3-乙基-2,5-二甲基吡嗪、3-甲硫基丙醛、2-乙基噻吩、(E,E)-2,4-癸二烯醛、(E)-2-癸烯醛、(E)-2-壬烯醛、1-辛烯-3-醇、3-羟基-2-丁酮等在两香精中均具有较高稀释因子。但黑猪肉香精中具有高稀释因子的化合物种类多于白猪肉香精,且采用雷达图对强势气味活性化合物比较显示其肉香、脂香化合物的轮廓线大于白猪肉香精,这可能是造成黑猪肉香精香气较浓的原因。

Characterization of Aroma Compounds in Two Meat Flavorings Prepared from Thermal Reaction of Enzymatic Hydrolysates of Black Pig and Common White Pig Meat Proteinss with Oxidized Lard

Meat flavorings were prepared by thermal reactions of enzymatic hydrolysates of black pig and common white pig (large white) meat proteins with oxidized lard. The volatile compounds of the two meat flavorings were analyzed by solvent assistant flavor distillation (SAFE) combined with gas chromatography and mass spectrometry (GC-MS). Based on retention indices and mass spectra, a total of 123 volatile compounds, including sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols, acids, esters and hydrocarbons, were identified. In comparison, the white pig meat-derived flavoring had a greater percentage (relative to the total peak area) of alkyl furanes, aliphatic aldehydes and acids while the black pig meat-derived flavoring had a greater percentage of sulfur-containing compounds, nitrogen-containing heterocycles, and esters. However, their relative contents of ketones and alcohols were similar. Furthermore, by gas chromatography-olfactometry (GC-O), a total of 31 odor-active compounds were identified through comparison of their retention indices and odor characteristics with those of authentic standards. Among them, 28 compounds were common to two meat flavorings, and in particular dimethyltrisulfide, furfuryl mercaptan, 3-ethyl-2,5-dimethylpyrazine, 3-(methylthio)propanal, 2-ethylthiophene, (E,E)-2,4-decadienal, (E)-2-decenal, (E)-2-nonenal, 1-octen-3-ol and 3-hydroxy-2-butanone had high flavor dilution (FD) factors. However, the number of compounds with high FD values was greater in the black pig meat-derived flavoring than in the white pig meat-derived flavoring. Additionally, the spider-web plots for the potent odor-active compounds revealed that the black pig meat-derived flavoring had higher scores for meaty and fatty odors than the black pig meat-derived flavoring, which could explain why the black pig meat-derived flavoring had stronger meaty aroma than the black pig meat-derived flavoring.