自制调味汁烹饪红烧肉中关键香气活性化合物的分析研究
发布时间：2018-07-20 12:40
【摘要】：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。OAV1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。
[Abstract]:Two pretreatment methods, headspace-solid phase microextraction (HS-SPME) and simultaneous distillation extraction (simultaneous distillation and extraction), were used to analyze two kinds of red meat cooked with homemade sauce and sugar, respectively, by gas chromatography-mass spectrometry (GC-MS). The volatile components were analyzed and compared. The results showed that there was no significant difference between the kinds and contents of flavor substances in the cooked meat prepared by self-made seasoning juice and the white sugar cooking. Furthermore, (aroma extraction dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) was used to analyze and identify the key aroma components of stewed meat cooked with homemade sauce, and 35 characteristic flavor components were identified, of which 22 had Log3FD 鈮，
本文编号：2133543
[Abstract]:Two pretreatment methods, headspace-solid phase microextraction (HS-SPME) and simultaneous distillation extraction (simultaneous distillation and extraction), were used to analyze two kinds of red meat cooked with homemade sauce and sugar, respectively, by gas chromatography-mass spectrometry (GC-MS). The volatile components were analyzed and compared. The results showed that there was no significant difference between the kinds and contents of flavor substances in the cooked meat prepared by self-made seasoning juice and the white sugar cooking. Furthermore, (aroma extraction dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) was used to analyze and identify the key aroma components of stewed meat cooked with homemade sauce, and 35 characteristic flavor components were identified, of which 22 had Log3FD 鈮，
本文编号：2133543
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