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采用顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)和同时蒸馏萃取(simultaneous distillation and extraction,SDE)两种前处理方法,对用自制调味汁和白砂糖烹饪出的两种红烧肉分别进行气相色谱-质谱联用(gas chromatographymass spectrometry,GC-MS)分析,对挥发性成分进行分析和比较。结果显示,采用自制调味汁制备的红烧肉中风味物质的种类及含量与白砂糖所烹饪的差异不显著。进一步采用香气稀释法-气相色谱-嗅闻分析(aroma extraction dilution analysis-gas chromatography-olfactometry,AEDA-GC-O),对自制调味汁烹饪的红烧肉进行关键香气成分分析鉴定,确定了35种特征性风味成分,其中Log3FD≥3的有22种,主要为醛类化合物、萜类化合物和芳香族化合物。OAV>1的有反式-2,4-癸二烯醛、壬醛、己醛、戊醛、糠醛、1-柠烯、芳樟醇、肉桂醛和2-乙酰基呋喃等15种关键香气成分,分为“肉香”、“烤香”、“坚果香”、“香辛料香”、“甜香”及“其它气味特征”六类,是红烧肉的特征香味。
Two kinds of pre-treatment methods, headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE) The meat was analyzed by gas chromatography-mass spectrometry (GC-MS), the volatile components were analyzed and compared. The results showed that there was no significant difference in the types and contents of flavoring substances in braised pork prepared with homemade sauce compared with white sugar. Aroma extraction dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) was used to analyze the key aroma constituents of the cooked pork with homemade sauces. 35 kinds of characteristics Sexual flavor components, including Log3FD ≥ 3 of 22 species, mainly aldehydes, terpenoids and aromatic compounds. 15 key aromas such as trans-2,4-decadienal, nonanal, hexanal, pentanal, furfural, 1-limonene, linalool, cinnamaldehyde and 2-acetyl furan with OAV> The ingredients are divided into six categories, such as “meaty”, “baked incense”, “nutty fragrance”, “spice fragrance”, “sweet smell” and “other odor characteristics” Pork flavor characteristic.