食品工业科技2017，Vol.38Issue(22)：273-279,295,8.DOI:10.13386/j.issn1002-0306.2017.22.053
猪五花肉炖煮肉汤香气物质的分析鉴定
Characterization of the aroma compounds in stewed meat broth of pork belly
摘要
Abstract
The meat of pork belly was stewed for 1.5 h into broth.Volatile flavor compounds in the broth were extracted by solvent assisted flavor evaporation(SAFE).The extracts obtained were analyzed by gas chromatography and mass spectrometry (GC-MS) using both a non-polar(HP-5)column and a polar(DB-WAX) column,and also were analyzed by aroma extract dilution analysis(AEDA) of gas chromatography-olfactometry on a HP-5 column.As a result,in the GC-MS an alysis,based on MS spectra,retention indices,and the injection of authentic standards,a total of 102 volatile compounds were identified which included sulfur-containing compounds,oxygen-containing heterocycles,aldehydes,ketones,alcohols,acids,esters,hydrocarbons,etc.In the GC-O analysis,based on the results of GC-MS,retention indices,odor characteristics,and comparison of the above analytical parameters with those of the authentic standards,a total of 39 odor active retention regions were found,among which 33 odor-active compounds were identified.The compounds found with high flavor dilution factors (log2 FD ≥ 9) were methional,dimethyltrisulfide,2-furfurylthiol,2-mercaptothiophene,hexanal,heptanal,nonanal,(E)-2-octenal,(E,Z) -2,4-decadienal,(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,maltol,1-octen-3-ol,and acetoin.The results can provide references for the development of meat flavor chemistry,meat flavorings preparation,and Chinese cuisine industrialization.关键词
五花肉/肉汤/溶剂辅助蒸发/气相色谱-嗅闻分析/气味活性成分/肉香味Key words
pork belly/meat broth/solvent assisted flavor evaporation/gas chromatography-olfactometry/odor-active compound/meat flavor分类
轻工纺织引用本文复制引用
肖群飞,范梦蝶,赵健,赵梦瑶,王天泽,谢建春,孙宝国..猪五花肉炖煮肉汤香气物质的分析鉴定[J].食品工业科技,2017,38(22):273-279,295,8.基金项目
北京市自然科学基金面上项目(6172004) （6172004）
国家自然科学基金面上项目(31371838,31671895) （31371838,31671895）
国家重点研发计划项目(2017YFD0400106). （2017YFD0400106）
