肉类研究2018，Vol.32Issue(4)：33-38,6.DOI:10.7506/rlyj1001-8123-201804006
不同类型新疆风干牛肉挥发性风味成分差异分析
Analysis and Comparison of Volatile Flavor Compounds in Different Types of Xinjiang Dried Beef
摘要
Abstract
The objective of this study was to compare and analyze the differences and sources of volatile flavor components in different types of Xinjiang dried beef. A total of 78 compounds were identified by solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS). A total of 26 and 71 volatile compounds were detected in the samples prepared by the traditional and improved process, respectively. Among these compounds, 41 aroma-active compounds were identified by GC-O, including hydrocarbons (7), aldehydes (9), ketones (5), alcohols (4), furans (3), nitrogen compounds (2), esters (1), and phenols (10). The results of t-test showed that there was a significant difference (P < 0.01) in the contents of hydrocarbons, alcohols, ketones and furans between the two samples except aldehydes (P > 0.05). Nitrogen compounds, esters, ethers and phenolic compounds were only detected in the improved processing sample. Principal component analysis showed that there were large differences in volatile flavor composition between the two samples. The compounds highly related to the first principal component (PC1) were mainly derived from the smok process, while those highly related to the second principal component (PC2) from the addition of spices.关键词
新疆风干牛肉/气相色谱-嗅闻-质谱/挥发性风味成分Key words
Xinjiang dried beef/gas chromatography-olfactometry-mass spectrometry/volatile flavor components分类
轻工纺织引用本文复制引用
沙坤,张泽俊,张松山,孙宝忠,雷元华,李红波,宋焕禄,张杨..不同类型新疆风干牛肉挥发性风味成分差异分析[J].肉类研究,2018,32(4):33-38,6.基金项目
国家自然科学基金地区科学基金项目(31460403) （31460403）
国家牦牛肉牛产业技术体系建设专项(CARS-37) （CARS-37）
