中国食品学报2017，Vol.17Issue(9)：260-270,11.DOI:10.16429/j.1009-7848.2017.09.033
炖煮牛肉的风味物质分析
Analysis of the Flavor Compounds from Stewed Beef
摘要
Abstract
Beef was first stewed in the apparatus of simultaneous distillation and solvent extraction (SDE),and then solvent-assisted flavor evaporation (SAFE) was used to extract the volatiles from the residue broth.Both the extracts were analyzed by gas chromatography and mass spectrometry (GC-MS) as well as gas chromatography and olfactometry (GC-O) in the detection of aroma extract dilution (AEDA).A total of 162 volatile compounds were identified,where 74 retention areas were found of aroma-activity.Based on mass spectra,retention index,aroma characteristics,authentic compounds,and the related literatures,68 odorants were identified,among which 3-(methylthio)-propanal,dimethyl trisulfide,(E,Z)-2,6-nonadienal,(E)-2-undecenal,2-methyl-3-furanthiol,nonanal,octanol,1-octen-3-ol,3-methyl-1,2-dithiolane,and 4-methyl-5-thiazole ethanol,were in higher FD factors.That 3-(methylthio)-propanal was of the biggest FD factor suggested it contributed the greatest to the stewing beef flavor.关键词
同时蒸馏萃取/溶剂辅助蒸发/气相色谱-嗅闻分析/香气活性物质/炖煮牛肉/肉风味Key words
simultaneous distillation and solvent extraction/solvent-assisted flavor evaporation/gas chromatography and olfactometry/odor active compounds/stewing beef/meat flavor引用本文复制引用
侯莉,赵健,赵梦瑶,杜文斌,范梦蝶,王天泽,谢建春..炖煮牛肉的风味物质分析[J].中国食品学报,2017,17(9):260-270,11.基金项目
国家自然科学基金项目(31371838,31671895) （31371838,31671895）
北京市自然科学基金面上项目(6172004) （6172004）
