摘要
为研究含米香型白酒广式香肠风干期挥发性风味物质的变化,该研究采用气相色谱-质谱联用(GC-MS)技术测定不同风干时间(0,2,4 d)的含米香型白酒广式香肠的挥发性风味物质,并进行多元统计分析.结果表明,从香肠中共检测出6类38种挥发性风味物质,包括酯类15种、烃类11种、醛类4种、醇类4种、酸类1种、其他类3种.氯甲酸正辛酯、正己酸乙烯酯、新戊酸-2-乙基己酯、2,2,2-三氯乙酸壬酯、4-羟基丁酸乙酰酯、正己醛和正庚醛是风干4 d的样品中特有的挥发性风味物质.其中,VIP>1的挥发性风味物质共有4种,分别是正己醛、辛酸乙酯、丁酸乙酯和异戊醇,且OAV均远大于1.正己醛、辛酸乙酯、丁酸乙酯、异戊醇在风干4 d的含米香型白酒广式香肠中含量较高,对含米香型白酒广式香肠的风味贡献较大.该研究解析了含米香型白酒广式香肠风干期挥发性风味物质的变化,为固态发酵白酒在肉制品中的应用提供了一定的理论依据和技术支撑.
Abstract
In order to study the changes of volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu during air drying,gas chromatography-mass spectrometry (GC-MS) is used to determine the volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu at different air drying time (0,2,4 d),and multivariate statistical analysis is performed. The results show that a total of 38 volatile flavor substances in 6 categories are detected in the sausages,including 15 esters,11 hydrocarbons,4 aldehydes,4 alcohols,1 acid and 3 others.N-octyl chloroformate,vinyl-n-caproate,2-ethylhexyl pivalate,2,2,2-nonyl trichloroacetate,acetyl 4-hydroxybutyrate,n-hexanal and n-heptanal are the characteristic volatile flavor substances in the samples air dried for 4 d. There are a total of four volatile flavor substances with VIP>1,including n-hexanal,ethyl caprylate,ethyl butyrate and isoamyl alcohol,and the OAVs of these four volatile flavor substances are much greater than 1. The content of n-hexanal,ethyl caprylate,ethyl butyrate and isoamyl alcohol in the sausages air dried for 4 d is higher,which contribute more to the flavor of Cantonese sausages containing rice-flavor Baijiu. In this study,the changes of volatile flavor substances in Cantonese sausages containing rice-flavor Baijiu during air drying are analyzed,which has provided a certain theoretical basis and technical support for the application of solid-state fermented Baijiu in meat products.
维普
万方数据