食品工业科技2017，Vol.38Issue(18)：252-257,6.DOI:10.13386/j.issn1002-0306.2017.18.048
不同部位宁乡花猪肉风干香肠挥发性风味成分的鉴定与分析
Identification and analysis of volatile compounds in air-dried sausage made of different parts of Ningxiang pork meat
摘要
Abstract
In oder to understand the characteristic properties of Ningxiang pork meat and related effects on the formation of specific aroma of air-dried sausage,4 different parts of Ningxiang pork meat were used as raw material for the production of air -dried sausage.The volatile compounds from 4 different samples were extracted by solid-phase micro-extraction (SPME)and analyzed by gas chromatography-mass spectrometry (GC-MS).A total of thirty-five volatile compounds were identified,including 2 types of alcohols,18 aldehydes,6 esters,7 hydrocarbons,and 2 others.Among these compounds,the aldehydes,esters and hydrocarbons were most abundant in all 4 samples and played a leading rule for the formation of specific aroma in these products.Further analysis revealed that aldehydes and esters made the largest contribution to the formation of specific aroma in this kind of products.And its abundance was closely related to the relative high contents of unsaturated fatty acids in Ningxiang pork meat,such as oleic acid,linoleic acid and others.However,significant variations were detected among these 4 different samples.关键词
宁乡花猪/香肠/挥发性风味物质/固相微萃取/气相色谱-质谱联用Key words
Ningxiang pork meat/sausage/volatile flavor compounds/solid phase micro-extraction (SPME)/gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
龙强,聂乾忠,刘成国..不同部位宁乡花猪肉风干香肠挥发性风味成分的鉴定与分析[J].食品工业科技,2017,38(18):252-257,6.基金项目
公益性行业(农业)科研专项(201303082). （农业）
