摘要
为探究不同温度烧烤牦牛腿肉风味的差异,采用感官评价、气相色谱-离子迁移谱(gas chromatographyion mobility spectrometry,GC-IMS)技术结合相对气味活度值、偏最小二乘判别分析、主成分分析对5种设置温度烧烤牦牛腿肉进行研究。结果表明:在240℃烧烤7 min的样品(E)感官评价得分最高。GC-IMS共鉴定出82种化合物,包含醛类15种、醇类12种、脂类24种、酮类14种、杂环类7种、烯烃类3种、其他类7种;E样品(240℃)化合物含量最高,其次是D(180℃)、C(120℃)样品,F(300℃)样品化合物含量较E(240℃)低。烧烤风味关键化合物是乳酸乙酯、2-甲氧基-4-甲基苯酚、2-乙酰基-1-吡咯啉、5-壬酮、水杨酸乙酯、1-丙醇、(E,E)-2,4-庚二烯醛、1-戊烯-3-酮、(E)-2-庚烯醛、乙酸芳樟酯、正丁醇(单体)、3-甲硫基丙醛(二聚体)、2-乙基-6-甲基吡嗪、4-己烯-1-醇、(Z)-4-癸烯醛、反-2,4-庚二烯醛、苯乙醛、异丁酸乙酯,共计18种。E样品具有烤肉、脂肪和花果的气味,是最佳的实验样品;C和D样品的风味低于E样品,具有坚果和烤面包的甜味和烟熏味。
In order to explore the difference in flavor among yak leg meat roasted at different temperatures,sensory evaluation,gas chromatography-ion mobility spectrometry(GC-IMS),relative odor activity value(ROAV),partial least squares-discriminant analysis(PLS-DA),and principal component analysis(PCA)were used in this study.The results showed that the samples roasted at 240℃for 7 min had the highest(E)sensory evaluation score.A total of 82 compounds were identified by GC-IMS,including 15 aldehydes,12 alcohols,24 lipids,14 ketones,7 heterocycles,3 olefins,and 7 other compounds.The total amount of these compounds in sample E(240℃)was the highest,followed by samples D(180℃)and C(120℃).The total amount of these compounds in sample F(300℃)was lower than that in sample E(240℃).The key flavor compounds of roasted yak meat were ethyl 2-hydroxypropanoate,4-methylguaiacol,2-acetyl-1-pyrroline,5-nonanone,ethyl salicylate,1-propanol,(E,E)-2,4-heptadienal,1-penten-3-one,(E)-2-heptenal,linalyl acetate,butanol-D,methional-M,2-ethyl-6-methylpyrazine,4-hexen-1-ol,(Z)-4-decenal,2,4-heptadienal,2-phenylethanol,and ethyl butyrate.Sample E had roasted meat-like,fatty,flowery and fruity aromas,which was the best among these five samples.The flavor of samples C and D was lower than that of sample E,having nutty,toasty,sweet and smoked aromas.
作者
张浩
易宇文
朱开宪
邓静
胡金祥
刘阳
乔明锋
白婷
ZHANG Hao;YI Yuwen;ZHU Kaixian;DENG Jing;HU Jinxiang;LIU Yang;QIAO Mingfeng;BAI Ting(School of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Cooking Science of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu 610106,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第22期337-344,共8页
Food Science
基金
四川省科技厅重点研发项目(2023YFN0064)
四川省高校重点实验室项目(PRKX2022Z11)
肉类加工四川省重点实验室开放基金科研项目(22-R-06
21-R-17)
四川旅游学院工艺开发与技术支持项目(900201)
川菜发展研究中心科研一般项目(CC21Z26)。
关键词
牦牛肉
烧烤温度
感官评价
气相色谱-离子迁移谱
风味化合物
气味活度值
yak meat
roasting temperature
sensory evaluation
gas chromatography-ion mobility spectrometry
flavor compounds
odor activity value
