食品科学2017，Vol.38Issue(22)：149-155,7.DOI:10.7506/spkx1002-6630-201722023
“氧化鸡脂-谷胱甘肽-葡萄糖”反应体系风味物质鉴定及形成机制
Identification and Formation Mechanism of Volatile Flavor Compounds from Oxidized Chicken Fat-Glutathione-Glucose Model Reaction System
摘要
Abstract
An oxidized chicken fat-glutathione-glucose model reaction system was designed and the reaction was allowed to proceed at 131 ℃ under pH 6.5 for 5 h.Volatile flavor compounds in the reaction products were extracted by solvent assisted flavor evaporation (SAFE) extraction,and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA).As a result,a total of 89 volatile compounds were identified,67 of which were revealed to be aroma-active according to their mass spectra,linear retention indices and odor characteristics by co-injection with authentic standards.Among them,10 alkyl-chain compounds were found,including 2-heptylthiophene,2-pentylthiophene,and 2-pentylpyridine,which were formed by the interaction of lipid oxidation and degradation with the Maillard reaction.Besides,the compounds solely generated from the Maillard reaction such as 2-methyl-3-furanthiol and 2-furfurylthiol as well as most alkyl-chain compounds such as 2-heptylthiophene,2-methylpyridine and 2-ethylpyridine had a high dilution factor (Log3FD ＞ 5).Therefore,the interaction of lipid oxidization and degradation with the Maillard reaction of glutathione made a considerable contribution to the development of meaty flavor in the reaction system.These research results can provide a useful guidance for the preparation of meaty flavorings through controlled fat oxidization combined with thermal reaction.关键词
氧化鸡脂/谷胱甘肽/肉香味/香气活性化合物/美拉德反应/脂质氧化降解Key words
oxidized chicken fat/glutathione/meaty flavor/odor-active compounds/Maillard reaction/lipid oxidization and degradation分类
化学化工引用本文复制引用
赵健,范梦蝶,甄大卫,赵梦瑶,肖群飞,王天泽,谢建春..“氧化鸡脂-谷胱甘肽-葡萄糖”反应体系风味物质鉴定及形成机制[J].食品科学,2017,38(22):149-155,7.基金项目
国家自然科学基金面上项目(31671895 （）
31371838) （）
北京市自然科学基金面上项目(6172004) （6172004）
“十三五”国家重点研发计划重点专项(2017YFD0400106) （2017YFD0400106）
