| 北京地区酱卤牛肉中挥发性风味物质剖面分析 |
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| 引用本文： | 李娟,韩东,米思,李侠,张春晖.北京地区酱卤牛肉中挥发性风味物质剖面分析[J].核农学报,2020,34(1):94-103. |
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| 作者姓名： | 李娟 韩东 米思 李侠 张春晖 |
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| 作者单位： | 中国农业科学院农产品加工研究所/农业农村部农产品加工综合性重点实验室,北京 100193 |
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| 基金项目： | 国家农业科技创新工程协同创新任务 |
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| 摘 要： | 为研究酱卤牛肉中挥发性风味物质的贡献程度,以北京地区老字号酱卤牛肉(稻香村、天福号、月盛斋、东来顺)为研究对象,探究各酱卤牛肉产品中风味物质的组成、质量浓度及整体贡献,并采用顶空固相微萃取-气相色谱-质谱联用技术对北京地区老字号酱卤牛肉中的挥发性风味成分进行定性定量分析。结果表明,4种酱卤牛肉产品中共鉴定出78种挥发性风味物质,其中气味活性物质(OAV ≥1)12种,分别为庚醛、壬醛、肉豆蔻醛、桉叶油醇、芳樟醇、(-)-4-萜品醇、L-α-松油醇、α-松油醇、草蒿脑、茴香脑、1-甲基萘、2-戊基呋喃,被确定为主体风味物质。因具有相对较高的OAV和特殊风味,壬醛、桉叶油醇、芳樟醇、草蒿脑、茴香脑被认定为北京地区老字号酱卤牛肉的特征风味物质,酮类、酯类和部分醇类为修饰风味物质。对12种气味活性物质进行主成分分析和聚类分析,发现不同酱卤牛肉的风味轮廓差异显著,可明确区分其整体风味情况;气味活性物质可聚为4类,其分别来源于原料肉中脂肪的氧化降解、美拉德反应,以及香辛料的添加等。本研究结果为酱卤牛肉产品的风味调控提供了理论参考。
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| 关 键 词： | 酱卤牛肉 固相微萃取 挥发性风味物质 气味活性值 |
| 收稿时间： | 2018-05-29 |
Profile Analysis of the Volatile Flavor Compounds From Beijing Area of Marinated Beef |
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| LI Juan,HAN Dong,MI Si,LI Xia,ZHANG Chunhui.Profile Analysis of the Volatile Flavor Compounds From Beijing Area of Marinated Beef[J].Acta Agriculturae Nucleatae Sinica,2020,34(1):94-103. |
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| Authors: | LI Juan HAN Dong MI Si LI Xia ZHANG Chunhui |
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| Institution: | Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193 |
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| Abstract: | In order to investigate the contribution of volatile in marinated beef. The study was performed to investigate the composition, content and contribution of flavor compounds in the time-honored marinated beef products collected from Beijing, headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry was applied to analyze the volatile compounds in the marinated beef. After analysis, a total of 78 volatile components were identified in four marinated beef samples. Of these, 12 were determined as odor-active compounds, being heptanal, nonanal, tetradecanal, eucalyptol, linalool, (-)-4-Terpineol, L-α-terpineol, α-terpineol, estragole, anethole, 1-methyl-naphthalene and 2-pentyl-furan, were identified as the main flavor. Because of its relatively high OAV and special flavor, chemicals such as nonanal, eucalyptol, linalool, estragole and anethole were identified as the characteristic odor-active compounds for the marinated beef in Beijing area, and Ketones, esters and some alcohols were the modified flavor. Principal component analysis of 12 aroma-active components showed that the flavor profiles of different marinated beef samples were significantly different, and its results can be clearly distinguished the flavor. The cluster analysis results showed that the aroma-active compounds could be classified as 4 clusters, which were derived from the oxidation and degradation of fat in raw meat, the Maillard reaction and the addition of spices. The results of this study can provide a theoretical reference for the research on the flavor regulation. |
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| Keywords: | marinated beef SPME volatile flavor compounds odor activity value |
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