| 腊肠主体风味物质及其分析新方法 |
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| 引用本文： | 刘登勇,周光宏,徐幸莲. 腊肠主体风味物质及其分析新方法[J]. 肉类研究, 2011, 25(3): 15-20 |
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| 作者姓名： | 刘登勇 周光宏 徐幸莲 |
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| 作者单位： | 南京农业大学食品科技学院,肉品加工与质量控制教育部重点实验室,国家肉品质量安全控制工程技术研究中心,江苏,南京,210095 |
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| 基金项目： | 国际科技合作项目,国家公益性行业(农业)科技专项 |
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| 摘 要： | 为全面了解中国腊肠的风味特点,本实验选择具有代表性的5个省份进行抽样分析。应用顶空固相微萃取-气相色谱-质谱联用法分离鉴定样品中的挥发性化合物,结合感觉阈值定义了一个新的参数"相对气味活度值(ROAV)",并用于评价各组分对腊肠总体风味的贡献程度。结果显示,对样品总体风味贡献最大的前10种挥发性化合物主要是10个碳原子以下的饱和或不饱和脂肪醛和乙酯类物质,尤其是丁酸乙酯和己酸乙酯。不同产地腊肠的风味既有共同之处也存在差异,总体都具有腊香味,但广东样品脂香和酒精味最重,广西和湖南样品风味较柔和,而江苏和浙江样品风味稍显刺激性。
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| 关 键 词： | 腊肠 风味 气味活度值 感觉阈值 |
A Novel Analytical Method for Key Odor Compounds of Chinese Sausage |
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| LIU Deng-yong,ZHOU Guang-bong,XU Xing-lian. A Novel Analytical Method for Key Odor Compounds of Chinese Sausage[J]. Meat Research, 2011, 25(3): 15-20 |
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| Authors: | LIU Deng-yong ZHOU Guang-bong XU Xing-lian |
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| Affiliation: | LIU Deng-yong,ZHOU Guang-hong,XU Xing-lian(National Center of Meat Quality and Safety Control,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | To understand deeply the aroma of Chinese sausage,volatile compounds of samples from five representative provinces were analyzed by HS-SPME-GC-MS.The new parameter relative odor activity value(ROAV) defined based on odor threshold,was applied to evaluated the contribution of each compound to the overall odor perception of samples.Results showed that the top 10 volatile compounds playing an important role in the overall odor perception were saturated/unsaturated aldehydes and alcohol esters with less than 10... |
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| Keywords: | Chinese sausage flavor odor activity value odor threshold |
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