本文選題：北京醬牛肉 + 吹掃/捕集-熱脫附��； 參考：《食品科學(xué)》2017年10期

【摘要】：采用吹掃/捕集-熱脫附-氣相色譜-質(zhì)譜聯(lián)用法對(duì)4個(gè)煮制時(shí)間的北京醬牛肉進(jìn)行揮發(fā)性風(fēng)味物質(zhì)的定性、定量與主成分分析,考察其風(fēng)味最佳的煮制時(shí)間。結(jié)果表明:煮制1、2、3 h與4 h的醬牛肉樣品中共檢測(cè)鑒定出揮發(fā)性風(fēng)味化合物93種,分別為60、60、69種與60種,共同檢出36種。酮類(lèi)與酯類(lèi)化合物在1 h樣品中達(dá)到峰值,醇類(lèi)、酚類(lèi)與雜環(huán)類(lèi)化合物在2 h樣品中達(dá)到峰值,烴類(lèi)化合物在3 h樣品中達(dá)到峰值,醛類(lèi)與醚類(lèi)化合物在4 h樣品中達(dá)到峰值。同時(shí),對(duì)上述樣品的揮發(fā)性風(fēng)味物質(zhì)成分進(jìn)行主成分分析與綜合因子評(píng)分,其結(jié)果顯示2 h樣品的綜合評(píng)分最高,說(shuō)明在揮發(fā)性風(fēng)味分析的角度煮制2 h的樣品風(fēng)味更佳。
[Abstract]:The volatile flavor substances of Beijing Beef Seasoned with Soy Sauce at four cooking times were determined by blowing / trapping, thermal desorption and gas chromatography-mass spectrometry. The best cooking time was investigated by quantitative and principal component analysis. The results showed that 93 kinds of volatile flavor compounds were identified in the Beef Seasoned with Soy Sauce samples for 3 h and 4 h respectively, which were 60 069 species and 60 species, respectively, and 36 species were detected together. Ketones and esters reached the peak value in 1 h, alcohols, phenols and heterocyclic compounds in 2 h samples, hydrocarbons in 3 h samples, aldehydes and ethers in 4 h samples. At the same time, the volatile flavor components of the above samples were analyzed by principal component analysis and comprehensive factor score. The results showed that the comprehensive score of the samples at 2 h was the highest, which indicated that the flavor of the samples cooked for 2 hours was better than that of the samples cooked for 2 hours in the perspective of volatile flavor analysis.
【作者單位】： 中國(guó)肉類(lèi)食品綜合研究中心國(guó)家肉類(lèi)加工工程技術(shù)研究中心肉類(lèi)加工技術(shù)北京市重點(diǎn)實(shí)驗(yàn)室;
【基金】：“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃重點(diǎn)專(zhuān)項(xiàng)(2016YFD0400703)
【分類(lèi)號(hào)】：O657.63;TS251.61

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本文編號(hào)：1985563