毛氏红烧肉特征风味成分分析
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摘要
通过对毛氏红烧肉的特征挥发性风味物质进行鉴定、性质分析以及对其生成途径进行探索,对红烧肉生产以及储存过程进行控制,使毛氏红烧肉在保持原汁原味的基础上实现标准化、现代化生产,同时也为其品质评价提供重要依据。在确定的优化条件下,应用气相色谱-质谱-嗅闻联用(gas chromatography-olfactometry-mass spectrometer,GC-O-MS)技术,结合顶空固相微萃取(headspace-solid phase micro-extraction,HS-SPME)与溶剂辅助蒸发萃取(solvent-assisted flavor evaporation,SAFE)两种前处理方法鉴定毛氏红烧肉中关键风味化合物。综合两种处理方法,癸烯醛、苯乙醛、肉桂醛、乙酸乙酯、糠醇、壬醛苯甲醛这7种物质对毛氏红烧肉整体风味轮廓起到关键作用。在检测出的所有挥发性成分中,醛类物质对毛氏红烧肉整体风味影响最大,其次是酯类物质,最后是醇类物质。
Based on the identification of flavor active substances and characteristic volatile flavor substances of Mao's braised meat,the analysis of properties and the way of formation were carried out to control the production and storage process of red meat. The production of Mao's braised meat was standardized and modernized on the basis of maintaining its original taste,and it also provided an important basis for its quality evaluation. Under the optimized conditions,the key flavor compounds in Mao's braised meat were identified by GC-MS-O technique and HS-SPME and SAFE pretreatment methods. Synthesizing two treatment methods,seven kinds of substances,decenal,phenylacetaldehyde,cinnamaldehyde,ethyl acetate,furfuryl alcohol and benzaldehyde,played a key role in the overall flavor profile of Mao's braised meat. Among all the substances,aldehydes had the greatest influence on the whole flavor of Mao's braised meat,followed by esters and alcohols.
Based on the identification of flavor active substances and characteristic volatile flavor substances of Mao's braised meat,the analysis of properties and the way of formation were carried out to control the production and storage process of red meat. The production of Mao's braised meat was standardized and modernized on the basis of maintaining its original taste,and it also provided an important basis for its quality evaluation. Under the optimized conditions,the key flavor compounds in Mao's braised meat were identified by GC-MS-O technique and HS-SPME and SAFE pretreatment methods. Synthesizing two treatment methods,seven kinds of substances,decenal,phenylacetaldehyde,cinnamaldehyde,ethyl acetate,furfuryl alcohol and benzaldehyde,played a key role in the overall flavor profile of Mao's braised meat. Among all the substances,aldehydes had the greatest influence on the whole flavor of Mao's braised meat,followed by esters and alcohols.
引文
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[17]YANG Ziyin,DONG Fang,SHIMIZU K,et al.Identification of coumarin-enriched Japanese green teas and theirparticular flavor using electronic nose[J].Journal of FoodEngineering,2009,92(3):312-316
[18]CHOU Chichung,LIN Shouping,Li Kuoming,et al.Fast differentiation of meats from fifteen animal species by liquid chromatography with electrochemical detection using copper nanoparticle plated electrodes[J].Journal of Chromatography B,2007,846:230-239
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[20]REINHARD H,SAGER F,ZOLLER O.Citrus juice classifycation by SPME-GC-MS and electronic nose measurements[J].LWT-Food Science and Technology,2008,41(10):1906-1912
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[22]JoséM L,Javier C,Daniel F.Effect of the inclusion ofchestnut in the finishing diet on volatile compounds ofdry-cured ham from celta pig breed[J].Journal of IntegrativeAgriculture,2013,12(11):2002-2012
[23]Acree T E,Butts R M,Nelson R R.Sniffer to determine the odor of gas chromatography effluents[J].Analytical Chemistry,1976,48(12):1821-1822
[24]Gasser U,Grosch W.Primary odorants of chicken broth[J].Zeitschrift für Lebensmittel-Unter suchung und For schung,1990,190(1):3-8
[25]郝宝瑞,张坤生,张顺亮,等.基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析[J].食品科学,2015,16(36):153-157
[2]刘登勇,谭阳,董丽.红烧肉的传承、挖掘与提升[J].食品研究与开发,2015,13(36):134-138
[3]纪有华,王荣兰.红烧肉风味形成途径探讨[J].扬州大学烹饪学报,2006,23(2):19-23
[4]朱小玲.东坡肉的风味优化及成品的保鲜技术研究[D].扬州:扬州大学,2013:22-23
[5]Mottram D S,Edwards R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food Agriculture,1983,34(5)517-522
[6]Xie J C,Sun B G,Zheng F P,et al.Volatile flavor constituents in roasted pork of mini-pig[J].Food Chemistry,2008,109(3):506-514
[7]Josephson D B,Lindsay R C,Stuiber D A.Identification of compounds characterizing the aroma of fresh whitefish[J].Agric Food Chem,1983,31(2):326-330
[8]Fluller G H,Stelenkamp G A,Tisserand G A.The Gas Chromatography with Human Sensor:Perfumer Model[J].Annals of the New York Academy of Science,1964,116:711-724
[9]Kim H,Cadwallader KR,Kido H,et al.Effect of addition of commercial rosemary extracts on potentodorants incooked beef[J].Meat Science,2013,94(2):170-176
[10]Josephson D B,Lindsay R C,Stuiber D A.Identification of compounds characterizing the aroma of fresh whitefish[J].JAgric Food Chem,1983,31(2):326-330
[11]Ning L,FupingZ,Haitao C,et al.Identification of volatile components in Chinese Sinkiang fermentedeamel milk using SAFE,SDE,and HS-SPME-GC/MS[J].Food Chemistry,2011,129(3):1242-1252
[12]陈晓栋,项旸,乐浴峰.红烧肉的上海故事[J].天下美食,2011(2):53-61
[13]祝贺,罗欣,梁荣蓉,等.不同等级高档牛肉中挥发性风味物质分析[J].肉类研究,2012,26(2):31-33
[14]郭昕,张春江,胡宏海,等.不同类型腊肉挥发性风味成分的比较研究[J].现代食品科技,2014,30(12):247-254
[15]Kataoka H,Lord H L,Pawliszyn J.Applications ofsolid-phase microextraction in food analysis[J].Journal ofchromatography A,2000,880(1):35-62
[16]Welke J E,Manfroi V,Zanus M,et al.Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection date[J].Food Chemistry,2013,141(4):3897-3905
[17]YANG Ziyin,DONG Fang,SHIMIZU K,et al.Identification of coumarin-enriched Japanese green teas and theirparticular flavor using electronic nose[J].Journal of FoodEngineering,2009,92(3):312-316
[18]CHOU Chichung,LIN Shouping,Li Kuoming,et al.Fast differentiation of meats from fifteen animal species by liquid chromatography with electrochemical detection using copper nanoparticle plated electrodes[J].Journal of Chromatography B,2007,846:230-239
[19]NURJULIANA M,CHE MAN Y B,HASHIM D M,et al.Rapid identification of pork for halal authentication using the electronic nose and gaschromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88:638-644
[20]REINHARD H,SAGER F,ZOLLER O.Citrus juice classifycation by SPME-GC-MS and electronic nose measurements[J].LWT-Food Science and Technology,2008,41(10):1906-1912
[21]Serkan S,Gonca G C.Analysis of volatile compounds of wild gilthead sea bream(Sparusaurata)by simultaneousdistillation-extraction(SDE)and GC-MS[J].Microchem J,2009,93(2):232-235
[22]JoséM L,Javier C,Daniel F.Effect of the inclusion ofchestnut in the finishing diet on volatile compounds ofdry-cured ham from celta pig breed[J].Journal of IntegrativeAgriculture,2013,12(11):2002-2012
[23]Acree T E,Butts R M,Nelson R R.Sniffer to determine the odor of gas chromatography effluents[J].Analytical Chemistry,1976,48(12):1821-1822
[24]Gasser U,Grosch W.Primary odorants of chicken broth[J].Zeitschrift für Lebensmittel-Unter suchung und For schung,1990,190(1):3-8
[25]郝宝瑞,张坤生,张顺亮,等.基于GC-O-MS和AEDA法对清酱肉挥发性风味成分分析[J].食品科学,2015,16(36):153-157
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