肉制品烟熏风味物质研究进展
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摘要
烟熏肉制品具有独特的烟熏风味。烟熏风味主要由挥发性风味物质的种类、含量和气味特性决定,受烟熏材料、烟熏设备和烟熏工艺等因素影响。本文阐述了烟熏特征挥发性风味物质的种类、形成途径与影响因素,丰富了肉制品烟熏风味的形成机制,并就目前烟熏肉制品加工中存在的问题,如风味缺失(特征风味物质的减少)等进行分析,以期为肉制品烟熏风味的调控提供参考。
Smoked?meat?products?have?a?unique?flavor?that?is?dependent?on?the?types,?amounts?and?odor?characteristics?of?volatile?flavor?compounds,?which?are?affected?by?the?smoking?materials,?equipment?and?process.?In?this?paper,?the?types?and?formation?pathways?of?volatile?flavor?compounds?in?smoked?meat?products?and?the?factors?that?influence?their?formation?are?reviewed?and?the?current?knowledge?of?the?formation?mechanism?is?enriched.Problems?existing?in?the?processing?of?smoked?meat?products?such?as?flavor?deficiency?(reduction?of?characteristic?flavor?compounds)?are?discussed?aiming?to?provide?theoretical?support?for?controlling?the?flavor?of?smoked?meat?products.
Smoked?meat?products?have?a?unique?flavor?that?is?dependent?on?the?types,?amounts?and?odor?characteristics?of?volatile?flavor?compounds,?which?are?affected?by?the?smoking?materials,?equipment?and?process.?In?this?paper,?the?types?and?formation?pathways?of?volatile?flavor?compounds?in?smoked?meat?products?and?the?factors?that?influence?their?formation?are?reviewed?and?the?current?knowledge?of?the?formation?mechanism?is?enriched.Problems?existing?in?the?processing?of?smoked?meat?products?such?as?flavor?deficiency?(reduction?of?characteristic?flavor?compounds)?are?discussed?aiming?to?provide?theoretical?support?for?controlling?the?flavor?of?smoked?meat?products.
引文
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[12]赵冰,任琳,陈文华,等.烟熏工艺对熏肉挥发性风味物质的影响[J].食品科学,?2013,?34(6):?180-187.?DOI:10.7506/spkx1002-6630-201306040.
[13]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:?“ROA”法[J].食品科学,?2008,?29(7):?370-374.?DOI:10.3321/j.issn:1002-6630.2008.07.082.
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[17]宋焕禄.食品风味化学[M].北京:化学工业出版社,2008:36-97.
[18]孙宝国.食用调香术[M].北京:化学工业出版社,2010:73-124.
[19]?LRI?&?odour?database:?flavour?research?group?in?the?university?of?reading[EB/OL].?[2018-04-24].?http://www.odour.org.uk.
[20]?Flavor?DB:?a?resource?to?explore?flavor?molecules[EB/OL].?[2018-04-24].?http://cosylab.iiitd.edu.in/flavordb.
[21]?JOHN?C.?Flavor-base?2011?(Demo)?[DB].?Leffingwell?&?Associates,?2011.
[22]?SCHRANZ?M,?LORBER?K,?KLOS?K,?et?al.?Influence?of?the?chemical?structure on the odor qualities and odor thresholds of guaiacolderived?odorants,?Part?1:?alkylated,?alkenylated?and?methoxylated?derivatives[J].?Food?Chemistry,?2017,?232:?808-819.?DOI:10.1016/j.foodchem.2017.04.070.
[23]?AINONG?Y,?SUN?B?G?.?Flavour?substances?of?Chinese?traditional?smoke-cured?bacon[J].?Food?Chemistry,?2005,?89(2):?227-233.?DOI:10.1016/j.foodchem.2004.02.029.
[24]赵冰,周慧敏,王守伟,等.苹果木烟熏液对湖南腊肉品质的影响[J].肉类研究,?2016,?30(1):?1-5.?DOI:10.15922/j.cnki.rlyj.2016.01.001.
[25]余爱农,吴绍艳.烟熏腊猪肉香气成分的研究[J].食品科学,2003,24(10):?135-138.?DOI:10.3321/j.issn:1002-6630.2003.10.034.
[26]吴金凤.重庆农家腊肉风味物质研究及其安全性评价[D].重庆:西南大学,2008:20-24.
[27]?MAGA?J.?The?flavor?chemistry?of?wood?smoke[J].?Food?Reviews?International,1987,3(1/2):139-183.
[28]朱建军,王晓宇,胡萍,等.贵州传统与现代工艺腊肉风味物质对比[J].食品科技,?2013(10):?165-169.?DOI:10.13684/j.cnki.spkj.2013.10.051.
[29]姜绍通,王旗,蔡克周,等.顶空固相微萃取-气质联用法测定山楂核烟熏液的挥发性风味物质[J].食品科学,2013,34(18):206-211.DOI:10.7506/spkx1002-6630-201318042.
[30]?FIDDLER?W,?DOERR?R?C,?WASSERMAN?A?E,?et?al.?Composition?of?hickory?sawdust?smoke.?furans?and?phenols[J].?Journal?of?Agricultural?and?Food?Chemistry,?1966,?14(6):?659-662.
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[32]?HIERRO?E,?HOZ?L?D?L,?ORDó?EZ?J?A.?Headspace?volatile?compounds?from?salted?and?occasionally?smoked?dried?meats?(cecinas)?as?affected?by?animal?species[J].?Food?Chemistry,?2004,?85(4):?649-657.?DOI:10.1016/j.foodchem.2003.07.001.
[33]赵冰,成晓瑜,张顺亮,等.土家腊肉挥发性风味物质的研究[J].肉类研究,?2013,?27(7):?44-47.?DOI:10.7506/spkx1002-6630-201318042.
[34]?SUNG?W?C.?Volatile?constituents?detected?in?smoke?condensates?from?the combination of the smoking ingredients sucrose,black tea leaves,and?bread?flour[J].?Journal?of?Food?and?Drug?Analysis,?2013,?21(3):?292-300.?DOI:10.1016/j.jfda.2013.07.005.
[35]郭秀娟.生物质选择性热裂解机理研究[D].杭州:浙江大学,2011:44-45;71-73.
[36]?ZHAO?Chenxi,?JIANG?Enchen,?CHEN?Aihui.?Volatile?production?from?pyrolysis?of?cellulose,?hemicellulose?and?lignin[J].?Journal?of?the?Energy?Institute,?2017,?90(6):?902-913.?DOI:10.1016/j.joei.2016.08.004.
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