本文選題：黑豬肉 + 肉味香精　； 參考：《食品科學(xué)》2017年20期

【摘要】：以黑豬肉和白豬肉酶解物及氧化脂肪為原料,經(jīng)熱反應(yīng)制備肉味香精。溶劑輔助蒸發(fā)結(jié)合氣相色譜-質(zhì)譜聯(lián)機分析揮發(fā)性風(fēng)味物質(zhì),基于保留指數(shù)、質(zhì)譜共鑒定出123種揮發(fā)性化合物,包括含硫化合物、含氮雜環(huán)、含氧雜環(huán)、醛類、酮類、醇類、酸類、酯類、烴類等。相比之下,白豬肉香精中烷基呋喃、脂肪族醛和酸的相對含量較高,黑豬肉香精中含硫化合物、含氮雜環(huán)、酯類化合物的相對含量較高,而醇類、酮類化合物的相對含量二者相差不大。采用氣相色譜-嗅聞分析,基于質(zhì)譜、保留指數(shù)、氣味特征、標準品共鑒定出31種氣味活性化合物,28種為2種肉味香精所共有,尤其二甲基三硫、糠硫醇、3-乙基-2,5-二甲基吡嗪、3-甲硫基丙醛、2-乙基噻吩、(E,E)-2,4-癸二烯醛、(E)-2-癸烯醛、(E)-2-壬烯醛、1-辛烯-3-醇、3-羥基-2-丁酮等在兩香精中均具有較高稀釋因子。但黑豬肉香精中具有高稀釋因子的化合物種類多于白豬肉香精,且采用雷達圖對強勢氣味活性化合物比較顯示其肉香、脂香化合物的輪廓線大于白豬肉香精,這可能是造成黑豬肉香精香氣較濃的原因。
[Abstract]:Meat flavor flavor was prepared from black pork and white pork by enzymatic hydrolysis and oxidized fat. Solvent assisted evaporation combined with gas chromatography-mass spectrometry (GC-MS) analysis of volatile flavor compounds. Based on retention index, 123 volatile compounds were identified by mass spectrometry, including sulfur compounds, nitrogen heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols. Acids, esters, hydrocarbons, etc. In contrast, the relative contents of alkyl furan, aliphatic aldehydes and acids in white pork flavor were higher than those in black pork flavor. The relative contents of ketones are not different from each other. By gas chromatography-smell analysis, based on mass spectrometry, retention index, odor characteristics, 31 kinds of active compounds were identified as two kinds of meat flavor, especially dimethyl trisulfide. Furomercaptan 3-ethyl-2-dimethylpyrazine 3-methylthiopropylaldehyde-2-ethylthiophene (E) -2n (4-decanedienal) (E) -2-decene aldehydes (E) -2-nonene aldehydes (1-octene-3-ol) -3-hydroxy-2-butanone (1-octene-3-butanone) have a high dilution factor in both flavors. But the kinds of compounds with high dilution factor in black pork flavor were more than that of white pork flavor, and the comparison of strong odor active compounds with radar image showed that the contour of fat flavor compound was larger than that of white pork essence. This may be the reason for the strong aroma of black pork flavor.
【作者單位】： 北京工商大學(xué)北京食品營養(yǎng)與人類健康高精尖創(chuàng)新中心食品質(zhì)量與安全北京實驗室北京市食品添加劑與配料工程中心;
【基金】：科技部重點研發(fā)計劃項目(2017YFD0400106) 國家自然科學(xué)基金面上項目(31371838;31671895) 北京市自然科學(xué)基金面上項目(6172004)
【分類號】：O657.63;TS251.51
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本文編號：1791509