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当前位置: 首页 > 文章 > 风干肠贮藏过程中挥发性风味物质的变化及异味物质分析 食品科学 2019 (20) 208-216
Position: Home > Articles > Changes in Volatile Flavour Compounds during Storage and Analysis of Off-Flavour Substances in Air-Dried Sausage FOOD SCIENCE 2019 (20) 208-216

风干肠贮藏过程中挥发性风味物质的变化及异味物质分析

作  者：
吴倩蓉;周慧敏;李素;朱宁;张顺亮;赵冰;潘晓倩;乔晓玲;陈文华;曲超
单  位：
中国肉类食品综合研究中心肉类加工技术北京市重点实验室
关键词：
风干肠;吹扫捕集-气相色谱-嗅闻-质谱联用技术;挥发性风味物质;气味活度值
摘  要：
利用动态顶空制样-热脱附-气相色谱-嗅闻-质谱联用技术,结合气味活度值(odor activity value,OAV)以及感官评价,对不同贮藏时间(0、7、14、21、35、49、77 d)的风干肠挥发性风味物质进行检测,分析贮藏过程中各类挥发性物质变化情况,并对造成异味的主要物质进行鉴别。结果表明:不同贮藏时间的样品中,分别检出挥发性风味物质59、56、63、58、73、68、71种,主要为酯类物质;随着贮藏时间的延长,风干肠样品色泽变黑,失去光泽,异味逐渐增加,可接受度降低,其中有21、21、17种风味活性物质分别与感官评价中色泽、风味、可接受度评分显著相关;经过OAV分析以及气相色谱-嗅闻鉴定,辛酸乙酯、1-辛烯-3-醇、正己醛、庚醛、正辛醛、壬醛、反,反-2,4-癸二烯醛可能是造成风干肠异味的主要物质。
译  名：
Changes in Volatile Flavour Compounds during Storage and Analysis of Off-Flavour Substances in Air-Dried Sausage
作  者：
WU Qianrong;ZHOU Huimin;LI Su;ZHU Ning;ZHANG Shunliang;ZHAO Bing;PAN Xiaoqian;QIAO Xiaoling;CHEN Wenhua;QU Chao;Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center;
关键词：
sausage;;dynamic headspace sampling-gas chromatography-olfactometry-mass spectrometry;;volatile flavour compounds;;odour activity value
摘  要：
The volatile flavour compounds of air-dried sausages stored for different times(0, 7, 14, 21, 35, 49 or 77 days) were investigated and analyzed by dynamic headspace sampling combined with gas chromatography-olfactometrymass spectrometry(DHS-GC-O-MS). Odor activity value(OAV) and sensory evaluation results were used to analyze the changes in volatile flavour compounds and the source of off-flavour. The results showed that a total of 59, 56, 63, 58, 73, 68 and 71 volatile flavour compounds, mainly esters, were detected in the samples stored for different times. With the increase of storage time, the color of the samples became darker and less glossy, the off-flavour intensity increased, and the acceptability decreased. A total of 21, 21, and 17 flavor active substances were significantly correlated with the color, flavor, and acceptability scores in sensory evaluation, respectively. By OAV analysis and GC-O identification, ethyl octanoate, oct-1-en-3-ol, n-hexanal, heptanal, n-octanal, nonanal and trans,trans-2,4-decadienal may be the main source of sausage off-flavour.

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