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采用气相色谱与气相色谱-质谱联用技术,分析氧化及未氧化羊骨油中脂肪酸组成与挥发性风味物质成分。通过“相对气味活度值(ROAV)”评价各挥发性风味物质对羊骨油总体风味的贡献,并结合聚类分析方法,确定氧化后羊骨油的关键挥发性风味物质。结果表明:羊骨油中检测出7种脂肪酸,其中包括3种饱和脂肪酸和4种不饱和脂肪酸,氧化使得羊骨油中亚油酸含量显著降低(P<0.05);羊骨油中反-2-烯醛和反,反-2,4-二烯醛等醛类化合物为主要挥发性物质,氧化后羊骨油挥发性风味物质种类增加了22种,总峰面积是未氧化羊骨油风味物质总面积的4倍以上;亚油酸的氧化产物反-2-壬烯醛是羊骨油氧化后生成的最关键挥发性风味物质。总之,氧化羊骨油可以产生大量挥发性风味物质,并对脂肪香气起到强化作用。
Gas chromatography and gas chromatography-mass spectrometry (GC-MS) were used to analyze the fatty acid composition and volatile flavor components of the oxidized and unoxidized lamb bone oil. The contribution of each volatile flavor to the overall flavor of lamb bone oil was evaluated by the “Relative Odor Activity Value (ROAV)”, and the key volatile flavor compounds of the oxidized lamb bone oil were determined by cluster analysis. The results showed that seven kinds of fatty acids were detected in sheep bone oil, including three kinds of saturated fatty acids and four kinds of unsaturated fatty acids. The oxidation of linoleic acid resulted in a significant decrease of linoleic acid content (P <0.05) 2-alkenal and trans, trans-2,4-dienal and other aldehydes as the main volatile substances, the amount of volatile flavor compounds of sheep bone oil increased by 22 species, the total peak area is not oxidized sheep bone oil Flavor substances more than 4 times the total area; linoleic acid oxidation of anti-2-nonenal is the most crucial volatile flavor generated by the oxidation of sheep bone oil. In short, oxidized lamb bone oil can produce a large number of volatile flavor substances, and play an enhancement of fat aroma.