摘要
为了分析卤牛肉在贮藏过程中挥发性风味物质的变化规律,文章采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用法对不同贮藏时间(0,1,3,5,7,10 d)的卤牛肉的挥发性风味物质进行分析.采用气味活度值(odor activity value,OAV)以及主成分分析(principal component analysis,PCA)对卤牛肉贮藏过程中挥发性风味物质的变化进行研究.结果表明,挥发性风味物质主要为醛类、醇类、烃类、酮类,关键风味物质(OAV＞1)有β-月桂烯、右旋柠檬烯、桉叶油醇、芳樟醇、乙酸芳樟酯、草蒿脑、茴香脑等13种.PCA分析表明,右旋柠檬烯、(R)-(+)-苎烯、β-月桂烯、草蒿脑、芳樟醇、α-松油醇、乙基麦芽酚、茴香脑8种风味物质对卤牛肉整体风味贡献较大.该研究揭示了卤牛肉贮藏过程中挥发性风味物质的种类及其变化规律,为卤牛肉加工后贮藏风味变化规律提供了基础资料.
Abstract
In order to analyze the change rule of volatile flavor substances of braised beef during storage,in this paper,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)is used to analyze the volatile flavor substances of braised beef with different storage time(0,1,3,5,7,10 d).Odor activity value(OAV)and principal component analysis(PCA)are used to study the changes of volatile flavor substances of braised beef during storage.The results show that volatile flavor substances are mainly aldehydes,alcohols,hydrocarbons and ketones.There are 13 key flavor substances(OAV＞1),including β-laurene,D-limonene,eucalyptol,linalool,linalyl acetate,estragole,anethole and so on.PCA analysis shows that eight flavor substances contribute significantly to the overall flavor of braised beef,namely D-limonene,(R)-(+)-limonene,β-laurene,estragole,linalool,α-terpineol,ethyl maltol and anethole.In this study,the types and change rule of volatile flavor substances of braised beef during storage are revealed,which has provided basic data for the flavor change rule of braised beef during storage after processing.
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