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当前位置: 首页 > 文章 > 基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析 食品科学 2015,36 (16) 153-157
Position: Home > Articles > Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA FOOD SCIENCE 2015,36 (16) 153-157

基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析

作  者：
郝宝瑞;张坤生;张顺亮;王守伟;成晓瑜
单  位：
天津市食品生物技术重点实验室;中国肉类食品综合研究中心
关键词：
清酱肉;挥发性风味成分;同时蒸馏萃取;气相色谱-质谱联用结合嗅闻;芳香萃取物稀释分析法
摘  要：
为探究清酱肉中挥发性风味成分,并分析各个物质对清酱肉整体风味的贡献大小,采用同时蒸馏萃取提取清酱肉的香气成分,利用气相色谱-质谱联用结合嗅闻仪分析其挥发性风味成分,共鉴定出61种化合物,结合芳香萃取物稀释分析法检测到的香气化合物共23种。清酱肉中检测到风味活性较强的挥发性物质主要有壬醛(油脂香、香橙香)、3-甲硫基丙醛(煮土豆味)、辛酸乙酯(水果香、甜味)、反-2-壬烯醛(清香)、癸酸乙酯(水果香)、苯乙醛(玫瑰花香),其对清酱肉整体风味贡献较大。2,4-己二烯酸乙酯(肉香、腊味)是清酱肉中特有的香气成分。
译  名：
Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA
作  者：
HAO Baorui;ZHANG Kunsheng;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce;China Meat Research Center;
关键词：
pickled sauced meat;;volatile flavor components;;simultaneous distillation extraction(SDE);;gas chromatography-olfactometry-mass spectrometry(GC-O-MS);;aroma extract dilution analysis(AEDA)
摘  要：
The volatile flavor compounds in pickled sauced meat were extracted by simultaneous distillation extraction(SDE) and then analyzed by gas chromatography-olfactometry-mass spectrometry(GC-O-MS). Totally 61 volatile flavor compounds were identified and 23 of these compounds were responsible for the flavor of the product by SDEGC-O-MS combined with AEDA. The most dominant aroma active compounds in pickled sauced meat were nonanal(fat, orange), methional(cooked potato), ethyl caprylate(fruit, sweet),(E)-2-nonenal(delicate), ethyl decanoate(fruit), benzeneacetaldehyde(rose), which played an important role in the overall odor perception. Especially, 2,4-hexadienoic acid ethyl ester(meat, preserved meat flavor) was the distinctive aroma component of pickled sauced meat.

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