作 者：
赵健;王蒙;谢建春;王天泽;肖群飞;赵梦瑶;范梦蝶
单 位：
北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品添加剂工程技术研究中心北京工商大学
关键词：
黑猪肉;同时蒸馏萃取;肉香味;香气活性物质;气相色谱-嗅闻
摘 要：
对豫南黑猪后腿肉进行研究,测定肉的主要脂肪酸为油酸(42.89%)、棕榈酸(21.62%)、二十碳烯酸(8.78%)、硬脂酸(7.73%)、棕榈油酸(5.93%)、豆蔻酸(5.84%)、亚油酸(5.51%);主要氨基酸为谷氨酸(13.70%)和天冬氨酸(8.19%)。采用同时蒸馏萃取处理,DB-WAX极性柱和DB-5弱极性柱气相色谱-质谱联用分析、稀释法DB-5弱极性柱气相色谱-嗅闻分析。基于保留指数和质谱库检索,气相色谱-质谱联用分析鉴定出98种化合物,主要为十六碳醛、十八碳醛、壬醛、1-己醇、十七碳醛。基于保留指数、气相色谱-质谱结果、气味特征、标准品比对,气相色谱-嗅闻分析鉴定出26种香气活性化合物,其中关键香气化合物(log2FD≥5)为2-甲基-3-呋喃硫醇、3-甲硫基丙醛?γ-癸内酯、(E)-2-癸烯醛、1-辛烯-3-醇、(E,E)-2,4-癸二烯醛、壬醛、(E)-2-壬烯醛、3-羟基-2-丁酮、己醛、甲硫醇、糠硫醇、二甲基三硫、2-乙酰基-1-吡咯啉、(E)-2-己烯醛、(E)-2-庚烯醛、苯乙醛、戊醛。研究结果对于全面了解猪肉风味构成及研制肉味香精具有参考性。
译 名：
Characterization of Key Aroma Compounds in Pork from Black Pig
作 者：
ZHAO Jian;WANG Meng;XIE Jianchun;WANG Tianze;XIAO Qunfei;ZHAO Mengyao;FAN Mengdie;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory for Food Quality and Safety,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University;
关键词：
black pig;;simultaneous distillation extraction;;meat flavor;;odor-active compounds;;gas chromatography-olfactometry
摘 要：
The amino acid and fatty acid compositions of hindquarter meat from Yunan black pigs were determined.The major fatty acids were identified as oleic acid(42.89%),palmitic acid(21.62%),eicosenoic acid(8.78%),stearic acid(7.73%),palmitoleic acid(5.93%),myristic acid(5.84%) and linoleic acid(5.51%).The major amino acids were found to be glutamic acid(13.70%) and aspartic acid(8.19%).Volatile flavor components were extracted by simultaneous distillation extraction(SDE),identified by gas chromatography-mass spectrometry(GC-MS) with a polar DB-WAX column and a weakly polar DB-5 column,and evaluated by aroma extract dilution analysis(AEDA) combined with gas chromatography-olfactometry(GC-O) with a weakly polar DB-5 column.Based on their retention indices and through mass spectral library search,98 compounds were identified,mainly including hexadecanal,octadecanal,nonanal,1-hexanol,and heptadecanal.Twenty-six of these 98 compounds were identified as aroma-active compounds based on their retention indices and odor characteristics by comparison with reference standards.The key aroma compounds(log2 FD ≥ 5) were found to be 2-methyl-3-furanthiol,3-(methylthio)propanal,γ-decalactone,(E)-2-decenal,1-octen-3-ol,(E,E)-2,4-decadienal,nonanal,(E)-2-nonenal,3-hydroxy-2-butanone,hexanal,methanethiol,2-furfurylthiol,dimethyltrisulfide,2-acetyl-1-pyrroline,(E)-2-hexenal,(E)-2-heptenal,phenylacetaldehyde,and pentanal.The results of this work can provide a useful guideline for fully understanding meat flavor composition and developing meat flavorings.
