作 者：
艾婷;张顺亮;王守伟;成晓瑜;赵冰;潘晓倩;郝宝瑞;乔晓玲;陈文华;刘文营;曲超
关键词：
中温杀菌;乳化肠;挥发性风味物质;固相微萃取-气相色谱-质谱联用仪
摘 要：
以乳化肠为研究对象,分析中温杀菌与低温、高温杀菌带来的风味物质的变化规律。利用固相微萃取-气相色谱-质谱联用仪,分别对80℃低温杀菌、95℃中温杀菌、105℃中温杀菌和121℃高温杀菌的乳化肠的挥发性风味成分进行定性和半定量的分析。结果表明:4种热杀菌的乳化肠分别鉴定出39、39、41、37种挥发性风味物质,不同的热杀菌方式会导致挥发性风味物质种类和含量发生变化;对中温乳化肠风味贡献较大的化合物有:己醛、壬醛、1-辛烯-3-醇、2-戊基呋喃和2-甲氧基-4-(2-丙烯基)-苯酚。
译 名：
Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages
作 者：
AI Ting;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;ZHAO Bing;PAN Xiaoqian;HAO Baorui;QIAO Xiaoling;CHEN Wenhua;LIU Wenying;QU Chao;Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center;College of Biotechnology and Food Science, Tianjin University of Commerce;
关键词：
medium-temperature sterilization;;emulsified sausages;;volatile flavor components;;solid-phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS)
摘 要：
The changes of volatile flavor components were analyzed in order to provide a theoretical basis for establishing an improved process for the production of emulsified sausages. Solid-phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was adopted for the qualitative and semi-quantitative analysis of volatile flavor components of emulsified sausages sterilized at low(80 ℃), medium(95 or 105 ℃) and high(121 ℃) temperature. The results showed that 39, 39, 41 and 37 volatile compounds were identified from samples sterilized at 80, 95, 105 and 121 ℃, respectively. The kinds and contents of volatile flavor components changed with sterilization temperature. The important aroma-active compounds of emulsified sausages were hexanal, nonanal, 1-octen-3-ol, 2-pentyl-furan, 2-methoxy-4-(2-propenyl)-phenol.
