摘要
以真空和散装2种包装方式、秋季和冬季生产的重庆城口香肠为对象,采用顶空固相微萃取和气相色谱-质谱联用分析和鉴定了重庆城口香肠的挥发性风味成分。结果表明:鉴定出重庆城口香肠中各类挥发性化合物共105种。其中烯烃类27种、醇类22种、芳香类16种、烷烃类12种、酯类11种、醛类7种、含氮化合物3种、酸类2种、酮类2种、杂环类1种、炔烃类1种、呋喃类1种。散装香肠中对风味有着重要贡献的挥发性化合物含量多于真空包装香肠。冬季生产的重庆城口香肠挥发性风味较秋季生产的香肠浓郁。确定出重庆城口香肠的特征风味物质为烯烃类、醛类、酯类和醇类。烯烃类多来源于生产重庆城口香肠时添加的香辛料,呈现出重庆城口香肠所特有的麻辣;而其他的特征风味主要由肉中发生的生物化学反应而产生。
Chongqing Chengkou sausages produced in autumn and winter and commercialzed in vacuum packaging and bulk, respectively, were selected as experimental subjects in this study. The volatile flavor compounds of four samples of sausage were extracted by solid-phase micro-extraction（SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）. The results showed that a total of 105 volatile flavor compounds were detected from the four samples, including olefins（27）, alcohols（22）, aromatic compounds（16）, alkanes（12）, esters（11）, aldehydes（7）, nitrogen-containing compounds（3）, acids（2）, ketones（2）, heterocyclic compounds（1）, alkyne（1） and furan（1）. The number of major volatile flavor compounds in bulk sausage was larger than in vacuum-packaged sausage. The volatile flavor in sausages produced in winter was richer than that in the sausage produced in autumn. The characteristic flavor substances of Chongqing Chengkou sausage were determined to be olefins, aldehydes, esters and alcohols. Most olefins came from the spices added in sausage and showed the unique spicy taste of Chengkou sausage, while the other flavor characteristics are mostly produced from biochemical reactions in meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第6期146-152,共7页
Food Science
基金
重庆市科委基础与前沿研究计划项目(cstc2013jcyj A80017)
重庆市教委科学技术研究项目(KJ1500633)
国家自然科学基金青年科学基金项目(31101313)
关键词
重庆城口香肠
挥发性风味物质
固相微萃取
气相色谱-质谱联用
Chongqing Chengkou sausage
volatile flavor compounds
solid phase microextraction（SPME）
gas chromatography-mass spectrometry（GC-MS）
