论文部分内容阅读
以黑猪肉和白猪肉酶解物及氧化脂肪为原料,经热反应制备肉味香精。溶剂辅助蒸发结合气相色谱-质谱联机分析挥发性风味物质,基于保留指数、质谱共鉴定出123种挥发性化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酸类、酯类、烃类等。相比之下,白猪肉香精中烷基呋喃、脂肪族醛和酸的相对含量较高,黑猪肉香精中含硫化合物、含氮杂环、酯类化合物的相对含量较高,而醇类、酮类化合物的相对含量二者相差不大。采用气相色谱-嗅闻分析,基于质谱、保留指数、气味特征、标准品共鉴定出31种气味活性化合物,28种为2种肉味香精所共有,尤其二甲基三硫、糠硫醇、3-乙基-2,5-二甲基吡嗪、3-甲硫基丙醛、2-乙基噻吩、(E,E)-2,4-癸二烯醛、(E)-2-癸烯醛、(E)-2-壬烯醛、1-辛烯-3-醇、3-羟基-2-丁酮等在两香精中均具有较高稀释因子。但黑猪肉香精中具有高稀释因子的化合物种类多于白猪肉香精,且采用雷达图对强势气味活性化合物比较显示其肉香、脂香化合物的轮廓线大于白猪肉香精,这可能是造成黑猪肉香精香气较浓的原因。
With black pork and white pork enzymolysis and oxidized fat as raw material, the meat flavor is prepared through the thermal reaction. A total of 123 volatile compounds, including sulfur compounds, nitrogenous heterocycles, oxygen heterocycles, aldehydes and ketones, were identified based on retention index and mass spectrometry with solvent assisted evaporation combined with gas chromatography - mass spectrometry. Alcohols, acids, esters, hydrocarbons and the like. In contrast, the relative content of alkyl furans, aliphatic aldehydes and acids in white pork flavor is higher, the content of sulfur compounds, nitrogen-containing heterocycles and ester compounds in black pork flavor is higher, while the relative content of alcohols, The relative content of ketones is not much difference between the two. A total of 31 odor-active compounds were identified based on mass spectrometry, retention index, odor characteristics and standards, and 28 were common to two kinds of meat flavors, especially dimethyltrisulfuride, furfurylmercaptan, Ethyl-2,5-dimethylpyrazine, 3-methylthiopropanal, 2-ethylthiophene, (E, E) -2,4-decadienal, (E) -2- (E) -2-nonenal, 1-octen-3-ol, 3-hydroxy-2-butanone and the like have higher dilution factors in both fragrances. However, the compounds of black pork flavor with high dilution factor were more than white pork flavor, and the radar chart showed stronger meat smell than the white pork flavor. The outline of fat-fragrant compound was bigger than that of white pork flavor, which may be caused by black pork Aroma of the more concentrated flavor reasons.