不同熬煮时间对北京酱牛肉挥发性风味成分的影响

发布时间：2018-06-06 06:25

本文选题：北京酱牛肉 + 吹扫/捕集-热脱附　；参考：《食品科学》2017年10期

【摘要】：采用吹扫/捕集-热脱附-气相色谱-质谱联用法对4个煮制时间的北京酱牛肉进行挥发性风味物质的定性、定量与主成分分析,考察其风味最佳的煮制时间。结果表明:煮制1、2、3 h与4 h的酱牛肉样品中共检测鉴定出挥发性风味化合物93种,分别为60、60、69种与60种,共同检出36种。酮类与酯类化合物在1 h样品中达到峰值,醇类、酚类与杂环类化合物在2 h样品中达到峰值,烃类化合物在3 h样品中达到峰值,醛类与醚类化合物在4 h样品中达到峰值。同时,对上述样品的挥发性风味物质成分进行主成分分析与综合因子评分,其结果显示2 h样品的综合评分最高,说明在挥发性风味分析的角度煮制2 h的样品风味更佳。
[Abstract]:The volatile flavor substances of Beijing Beef Seasoned with Soy Sauce at four cooking times were determined by blowing / trapping, thermal desorption and gas chromatography-mass spectrometry. The best cooking time was investigated by quantitative and principal component analysis. The results showed that 93 kinds of volatile flavor compounds were identified in the Beef Seasoned with Soy Sauce samples for 3 h and 4 h respectively, which were 60 069 species and 60 species, respectively, and 36 species were detected together. Ketones and esters reached the peak value in 1 h, alcohols, phenols and heterocyclic compounds in 2 h samples, hydrocarbons in 3 h samples, aldehydes and ethers in 4 h samples. At the same time, the volatile flavor components of the above samples were analyzed by principal component analysis and comprehensive factor score. The results showed that the comprehensive score of the samples at 2 h was the highest, which indicated that the flavor of the samples cooked for 2 hours was better than that of the samples cooked for 2 hours in the perspective of volatile flavor analysis.
【作者单位】：中国肉类食品综合研究中心国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室;
【基金】：“十三五”国家重点研发计划重点专项(2016YFD0400703)
【分类号】：O657.63;TS251.61

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