【摘要】：采用頂空固相微萃取(headspace-solid phase microextraction,HS-SPME)和同時蒸餾萃取(simultaneous distillation and extraction,SDE)兩種前處理方法,對用自制調(diào)味汁和白砂糖烹飪出的兩種紅燒肉分別進(jìn)行氣相色譜-質(zhì)譜聯(lián)用(gas chromatographymass spectrometry,GC-MS)分析,對揮發(fā)性成分進(jìn)行分析和比較。結(jié)果顯示,采用自制調(diào)味汁制備的紅燒肉中風(fēng)味物質(zhì)的種類及含量與白砂糖所烹飪的差異不顯著。進(jìn)一步采用香氣稀釋法-氣相色譜-嗅聞分析(aroma extraction dilution analysis-gas chromatography-olfactometry,AEDA-GC-O),對自制調(diào)味汁烹飪的紅燒肉進(jìn)行關(guān)鍵香氣成分分析鑒定,確定了35種特征性風(fēng)味成分,其中Log3FD≥3的有22種,主要為醛類化合物、萜類化合物和芳香族化合物。OAV1的有反式-2,4-癸二烯醛、壬醛、己醛、戊醛、糠醛、1-檸烯、芳樟醇、肉桂醛和2-乙酰基呋喃等15種關(guān)鍵香氣成分,分為"肉香"、"烤香"、"堅果香"、"香辛料香"、"甜香"及"其它氣味特征"六類,是紅燒肉的特征香味。
[Abstract]:Two pretreatment methods, headspace-solid phase microextraction (HS-SPME) and simultaneous distillation extraction (simultaneous distillation and extraction), were used to analyze two kinds of red meat cooked with homemade sauce and sugar, respectively, by gas chromatography-mass spectrometry (GC-MS). The volatile components were analyzed and compared. The results showed that there was no significant difference between the kinds and contents of flavor substances in the cooked meat prepared by self-made seasoning juice and the white sugar cooking. Furthermore, (aroma extraction dilution analysis-gas chromatography-olfactometry (AEDA-GC-O) was used to analyze and identify the key aroma components of stewed meat cooked with homemade sauce, and 35 characteristic flavor components were identified, of which 22 had Log3FD 鈮，

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