肉类研究2017，Vol.31Issue(3)：45-50,6.DOI:10.7506/rlyj1001-8123-201703009
吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质
Comparative Analysis of Volatile Compounds in Lean from Changbai Mountain Black Pig and Lean-type Pig Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry
摘要
Abstract
The volatile flavor components of lean meat from Changbai Mountain black pig and lean-type pig were comparatively analyzed by purge and trap thermal desorption combined with gas chromatography-mass spectrometry (P&T-TDS-GC-MS). The results indicated that the odor activity values (OAVs) of five aldehydes and two ketone were higher, and their contents in lean meat from Changbai Mountain black pig were significantly higher than in lean meat from lean-type pig. The OAVs of hexanal, heptanal, octanal, decanal and (E)-2-nonenal were higher, which caused the flavor difference between the breeds. The OAVs of acetophenone and 6-methyl-5-hepten-2-one were also higher, which had a potential contribution to this difference.关键词
长白山山黑猪肉/瘦肉型猪肉/挥发性风味化合物/含量差异Key words
Changbai mountain black pig meat/lean-type pig meat/volatile components/difference分类
轻工纺织引用本文复制引用
周慧敏,张顺亮,赵冰,李素,潘晓倩,任双,王守伟..吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质[J].肉类研究,2017,31(3):45-50,6.基金项目
"十二五"国家科技支撑计划项目(2015BAD28B01) （2015BAD28B01）
