10种市售鸡肉香精的挥发性风味化合物分析

为了研究市售鸡肉香精的香气组成,本文通过顶空-固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)分析10种商业样品,共检出挥发性化合物131种。其中,萜类、醛类和含硫化合物检出种类最多,分别有25、28和29种,另外,检出化合物还包括酯、呋喃(酮)、酮、吡嗪、酚、醇、酸类等。不同香精其香气组成差异较大,以香气组成最复杂的香精为代表,首次通过气相色谱-嗅闻检测技术(GC-O)剖析鸡肉香精的香气组成,共检出香气活性化合物30种。其中代表性香气活性物质及其主要香型分类如下:主体肉香(甲基(2-甲基-3-呋喃基)二硫醚、甲基糠基二硫醚)、特征脂肪香((E,E)-2,4-庚二烯醛、(E,E)-2,4-壬二烯醛)、葱蒜香(二甲基三硫、二烯丙基二硫醚)、辛香(4-甲氧基苯甲醛、4-乙基愈创木酚)、烘烤香(3-甲硫基丙醛)、甜香(2,4-二氢-2,5-二甲基-3(2H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮)、酸香(乙酸)和奶香(2,3-丁二酮)。

Analysis of Volatile Flavor Compounds in Ten Commercial Chicken Flavors

In order to study the aroma compositions of commercial chicken flavors, headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze ten commercial products. A total of 131 compounds were identified with various types of the same compound, such as sulfur-containing compounds (29), terpenes (28), and aldehydes (25), followed by esters, furan(one)s, ketones, pyrazines, phenols, acids, and alcohols. Significant differences in the aroma composition were observed among these different chicken flavors. The flavor with the most complex aroma composition was used as the representative sample to study the aroma profiles of chicken flavor using gas chromatography-olfactometry (GC-O), and thirty aroma-active compounds were detected. The representative aroma-active compounds and their corresponding aroma types were classified as follows: meat-like flavors (2-methyl-3-furyl) disulfide and 2-(methyldithio) methyl] furan), characteristic fat flavors ((E,E)-2,4-heptadienal and (E,E)-2,4-nonadienal), alliaceous flavor (dimethyl trisulfide and diallyl disulfide), spicy flavor (4-methoxybenzaldehyde and 4-ethyl-2-methoxyphenol), roasted flavor (3-(methylthio) propanal), caramel-like flavor (2,4-dihydro-2,5-dimethyl-3(2H)-furanone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone), sour flavor (acetic acid), and milk flavor (2,3-butanedione).