食品科学2017，Vol.38Issue(20)：40-47,8.DOI:10.7506/spkx1002-6630-201720007
白猪肉与黑猪肉热反应香精中香气物质分析鉴定
Characterization of Aroma Compounds in Two Meat Flavorings Prepared from Thermal Reaction of Enzymatic Hydrolysates of Black Pig and Common White Pig Meat Proteinss with Oxidized Lard
摘要
Abstract
Meat flavorings were prepared by thermal reactions of enzymatic hydrolysates of black pig and common white pig (large white) meat proteins with oxidized lard.The volatile compounds of the two meat flavorings were analyzed by solvent assistant flavor distillation (SAFE) combined with gas chromatography and mass spectrometry (GC-MS).Based on retention indices and mass spectra,a total of 123 volatile compounds,including sulfur-containing compounds,nitrogencontaining heterocycles,oxygen-containing heterocycles,aldehydes,ketones,alcohols,acids,esters and hydrocarbons,were identified.In comparison,the white pig meat-derived flavoring had a greater percentage (relative to the total peak area) of alkyl furanes,aliphatic aldehydes and acids while the black pig meat-derived flavoring had a greater percentage of sulfur-containing compounds,nitrogen-containing heterocycles,and esters.However,their relative contents of ketones and alcohols were similar.Furthermore,by gas chromatography-olfactometry (GC-O),a total of 31 odor-active compounds were identified through comparison of their retention indices and odor characteristics with those of authentic standards.Among them,28 compounds were common to two meat flavorings,and in particular dimethyltrisulfide,furfuryl mercaptan,3-ethyl-2,5-dimethylpyrazine,3-(methylthio)propanal,2-ethylthiophene,(E,E)-2,4-decadienal,(E)-2-decenal,(E)-2-nonenal,1-octen-3-ol and 3-hydroxy-2-butanone had high flavor dilution (FD) factors.However,the number of compounds with high FD values was greater in the black pig meat-derived flavoring than in the white pig meat-derived flavoring.Additionally,the spider-web plots for the potent odor-active compounds revealed that the black pig meat-derived flavoring had higher scores for meaty and fatty odors than the black pig meat-derived flavoring,which could explain why the black pig meat-derived flavoring had stronger meaty aroma than the black pig meat-derived flavoring.关键词
黑猪肉/肉味香精/蛋白酶解物/氧化脂肪/香气活性化合物/肉香味Key words
black-pig/meat flavoring/enzymatic hydrolysate/oxidized lard/odor-active compounds/meaty aroma分类
化学化工引用本文复制引用
赵梦瑶,赵健,谢建春,肖群飞,范梦蝶,王天泽,杜文斌,王蒙,郭夏云..白猪肉与黑猪肉热反应香精中香气物质分析鉴定[J].食品科学,2017,38(20):40-47,8.基金项目
科技部重点研发计划项目(2017YFD0400106) （2017YFD0400106）
国家自然科学基金面上项目(31371838 （）
31671895) （）
北京市自然科学基金面上项目(6172004) （6172004）
