传统炭烤羊腿特征挥发性风味物质分析
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摘要
运用固相微萃取结合气相色谱-质谱技术,测定3种具有代表性的传统炭烤工艺下生产烤羊腿产品中的挥发性风味物质。结果表明:共检测到八大类69种挥发性风味物质;以风味活性值为依据,筛选出17种特征挥发性风味物质,其中,3种不同炭烤方式烤羊腿中共有的特征物质为正己醛、庚醛、2-正戊基呋喃、正辛醛、壬醛、癸醛、反-2-壬烯醛、十二醛、反,反-2,4-癸二烯醛、十一醛、1-辛烯-3-醇、正庚醇、正辛醇、反-2-辛烯-1-醇和2-甲基苯酚;明确传统炭烤羊腿的风味特征为淡脂香、青草香、烤肉味、发酵味和烟熏香味。
In this study, the volatile flavor substances of roasted lamb legs from three representative traditional charcoal roasting processes were determined by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS). The results showed that a total of 8 categories of 69 volatile flavor substances were detected. Seventeen characteristic volatile flavor substances were selected out. Fifteen characteristic volatile flavor substances were common to the three samples: hexanal, enanthal, 2-pentyl-furan, 1-octanol, nonanal, decanal,(E)-2-nonenal, dodecanal,(E,E)-2,4-decadienal, undecanal, 1-octen-3-ol, N-heptanol, N-caprylic alcohol,(E)-2-octen-1-ol, and 2-methylphenol. The flavor characteristics of traditional charcoal roasted lamb legs were defined as light fatty, grassy, roasted, fermented and smoked.
In this study, the volatile flavor substances of roasted lamb legs from three representative traditional charcoal roasting processes were determined by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS). The results showed that a total of 8 categories of 69 volatile flavor substances were detected. Seventeen characteristic volatile flavor substances were selected out. Fifteen characteristic volatile flavor substances were common to the three samples: hexanal, enanthal, 2-pentyl-furan, 1-octanol, nonanal, decanal,(E)-2-nonenal, dodecanal,(E,E)-2,4-decadienal, undecanal, 1-octen-3-ol, N-heptanol, N-caprylic alcohol,(E)-2-octen-1-ol, and 2-methylphenol. The flavor characteristics of traditional charcoal roasted lamb legs were defined as light fatty, grassy, roasted, fermented and smoked.
引文
[1]陈忠军,李正英.蒙古族传统食品:烤羊腿风味改善的研究[J].食品科学,2006, 27(12):419-423. DOI:10.3321/j.issn:1002-6630.2006.12.101.
[2]孙宝国,刘玉平,郑福平,等.肉味香精中单体香料的香味类型[J].北京工商大学学报,2003, 3(3):1-8. DOI:10.3969/j.issn.1671-1513.2003.01.001.
[3]谢建春,孙宝国,郑福平.烤羊腿挥发性香成分分析[J].食品科学,2006. 27(10):511-514. DOI:10.3321/j.issn:1002-6630.2006.10.129.
[4]李正英,陈锦屏,张美枝.烤羊腿色泽改善的研究[J].食品工业科技,2006(10):70-73. DOI:10.3969/j.issn. 1002-0306.2006.10.020.
[5]刘建军.烤羊腿加工新工艺及其品质影响因素的研究[D].呼和浩特:内蒙古农业大学,2008:12-19. DOI:10.7666/d.yl307402.
[6]孟婷婷.过热蒸汽联合红外光波烤制羊腿工艺参数优化研究[D].银川:宁夏大学,2017:23-39.
[7]李正英.蒙族特色食品:烤羊腿传统工艺改进的关键技术研究[D].西安:陕西师范大学,2004:25-29.
[8] YU Huizi, CHEN Shunsheng. Identification of characteristic aroma active compounds in steamed mangrove crab(Scylla serrata)[J].Food Research International, 2010, 43(8):2081-2086. DOI:10.1016/j.foodres.2010.07.009.
[9] ANUPAM G, KAZUFUMI O, TOSHIAKI O. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry, 2010, 120(2):621-631.DOI:10.1016/j.foodchem.2009.10.036.
[10] KESEN S, AMANPOUR A, TSOULI S S, et al. Characterization of aroma-active compounds in seed extract of black cumin(Nigella sativa L.)by aroma extract dilution analysis[J]. Foods, 2018, 7(7):98.DOI:10.3390/foods7070098.
[11]孙圳,韩东,张春晖,等.定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学,2016, 49(15):3030-3045. DOI:10.3864/j.issn.0578-1752.2016.15.017.
[12] CHEN W S, LIU D C, CHEN M T. The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork jerky[J].Asian Australasian Journal of Animal Sciences, 2002, 15(3):427-431.DOI:10.5713/ajas.2002.427.
[13] MADRUGA M S, ELMORE J S, DODSON A T, et al. Volatile flavour profile of goat meat extracted by three widely used techniques[J].Food Chemistry,2009,1 15(3):1081-1087. DOI:10.1016/j.foodchem.2008.12.065.
[14] MARIA L T, ANA I C, ANGELA J. A study of the aroma of fried bacon and fried pork loin[J]. Journal of the Science of Food and Agriculture, 2004, 84(8):825-831. DOI:10.1002/jsfa.1740.
[15] RAES K, BALCAEN A, DIRINCK P, et al. Meat quality, fatty acid composition and flavour analysis in Belgian retail beef[J]. Meat Science,2003,65(4):1237-1246. DOI:10.1016/s0309-1740(03)00031-7.
[16] XIE Jianchun, SUN Baoguo, ZHENG Fuping, et al. Volatile flavor constituents in roasted pork of mini-pig[J]. Food Chemistry, 2008,109(3):506-514. DOI:10.1016/j.foodchem.2007.12.074.
[17] ROLDAN M, ANTEQUERA T, ARMENTEROS M, et al. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins[J]. Food Chemistry, 2014, 149:129-136.DOI:10.1016/j.foodchem.2013.10.079.
[18]张建友,赵瑜亮,丁玉庭,等.脂质和蛋白质氧化与肉制品风味特征相关性研究进展[J].核农学报,2018, 32(7):1417-1424.DOI:10.1007/S00217-005-0036-8.
[19] RUIZ J, VENTANAS J. New device for direct extraction of volatiles insolid samples using SPME[J]. Journal of Agricultural and Food Chemistry, 2001, 49(11):5115-5121. DOI:10.1021/jf0101298.
[20] WHITFIELD F B. Volatiles from interactions of Maillard reactions and lipids[J]. Critical Reviews in Food Technology, 1992, 31(1/2):1-58. DOI:10.1080/10408399209527560.
[21]戴欣玮,滕建文,韦保耀,等.炭烤和电烤广式烧鸭挥发性风味成分对比分析[J].食品工业,2013, 34(8):134-139. DOI:10.1002/jsfa.1740.
[22] ANDRES A I, CAVA R, MARTIN D, et al. Lipolysis in dry-cured ham:influence of salt content and processing conditions[J].Food Chemistry,2005, 90(4):523-533. DOI:10.1016/j.foodchem.2004.05.013.
[23]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究[J].现代食品科技,2016, 32(1):175-182.
[24] HIERRO E, HOZ L D L, ORDONEZ 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.
[25] BAINES D A, MLOTKIEWICZ J A. Recent advances in the chemistry of meat:the chemistry of meat flavor[M]. London:The Royal Society of Chemistry, 1984:119; 164. DOI:10.1016/0308-8146(84)90115-8.
[26] MATEO J, ZUMALACARREGUI J M. Volatile compounds in chorizo and their changes during ripening[J]. Meat Science, 1996,44(4):255-273. DOI:10.1016/S0309-1740(96)00098-8.
[27] FLORES M, SOLER C, ARISTOY M C, et al. Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods[J].European Food Research and Technology, 2006, 222(5/6):509-515.DOI:10.1007/s00217-005-0036-8.
[28]刘安军,褚兰玲,郑婕,等.鲤鱼土腥味成分的检测与去除[J].现代食品科技,2011,27(2):219-223. DOI:10.3969/j.issn.1673-9078.2011.02.027.
[29] BENET I, GUARDIA M D, IBANEZ C, et al. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles[J]. LWT-Food Science and Technology, 2015, 60(1):393-399. DOI:10.1016/j.lwt.2014.08.016.
[30]刘笑生,杨政茂,杜闪,等.金华火腿皮下脂肪中气味活性化合物研究[J].中国食品学报,2014, 14(9):239-246.
[31]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015, 36(16):127-131. DOI:10.7506/spkx 1002-6630-201516023.
[32]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.
[33] DU M, AHN D U. Volatile substances of chinese traditional jinhua ham and cantonese sausage[J]. Journal of Food Science, 2010, 66(6):827-831. DOI:10.1111/j. 1365-2621.2001.tb 15181.x.
[34]张喆,钟鸾莺,汤海青,等.全二维气相色谱-飞行时间质谱法分析肉味香精挥发性风味成分[J].核农学报,2016, 30(7):1331-1341.DOI:10.11869/j.issn.100-8551.2016.07.1331.
[2]孙宝国,刘玉平,郑福平,等.肉味香精中单体香料的香味类型[J].北京工商大学学报,2003, 3(3):1-8. DOI:10.3969/j.issn.1671-1513.2003.01.001.
[3]谢建春,孙宝国,郑福平.烤羊腿挥发性香成分分析[J].食品科学,2006. 27(10):511-514. DOI:10.3321/j.issn:1002-6630.2006.10.129.
[4]李正英,陈锦屏,张美枝.烤羊腿色泽改善的研究[J].食品工业科技,2006(10):70-73. DOI:10.3969/j.issn. 1002-0306.2006.10.020.
[5]刘建军.烤羊腿加工新工艺及其品质影响因素的研究[D].呼和浩特:内蒙古农业大学,2008:12-19. DOI:10.7666/d.yl307402.
[6]孟婷婷.过热蒸汽联合红外光波烤制羊腿工艺参数优化研究[D].银川:宁夏大学,2017:23-39.
[7]李正英.蒙族特色食品:烤羊腿传统工艺改进的关键技术研究[D].西安:陕西师范大学,2004:25-29.
[8] YU Huizi, CHEN Shunsheng. Identification of characteristic aroma active compounds in steamed mangrove crab(Scylla serrata)[J].Food Research International, 2010, 43(8):2081-2086. DOI:10.1016/j.foodres.2010.07.009.
[9] ANUPAM G, KAZUFUMI O, TOSHIAKI O. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry, 2010, 120(2):621-631.DOI:10.1016/j.foodchem.2009.10.036.
[10] KESEN S, AMANPOUR A, TSOULI S S, et al. Characterization of aroma-active compounds in seed extract of black cumin(Nigella sativa L.)by aroma extract dilution analysis[J]. Foods, 2018, 7(7):98.DOI:10.3390/foods7070098.
[11]孙圳,韩东,张春晖,等.定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学,2016, 49(15):3030-3045. DOI:10.3864/j.issn.0578-1752.2016.15.017.
[12] CHEN W S, LIU D C, CHEN M T. The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork jerky[J].Asian Australasian Journal of Animal Sciences, 2002, 15(3):427-431.DOI:10.5713/ajas.2002.427.
[13] MADRUGA M S, ELMORE J S, DODSON A T, et al. Volatile flavour profile of goat meat extracted by three widely used techniques[J].Food Chemistry,2009,1 15(3):1081-1087. DOI:10.1016/j.foodchem.2008.12.065.
[14] MARIA L T, ANA I C, ANGELA J. A study of the aroma of fried bacon and fried pork loin[J]. Journal of the Science of Food and Agriculture, 2004, 84(8):825-831. DOI:10.1002/jsfa.1740.
[15] RAES K, BALCAEN A, DIRINCK P, et al. Meat quality, fatty acid composition and flavour analysis in Belgian retail beef[J]. Meat Science,2003,65(4):1237-1246. DOI:10.1016/s0309-1740(03)00031-7.
[16] XIE Jianchun, SUN Baoguo, ZHENG Fuping, et al. Volatile flavor constituents in roasted pork of mini-pig[J]. Food Chemistry, 2008,109(3):506-514. DOI:10.1016/j.foodchem.2007.12.074.
[17] ROLDAN M, ANTEQUERA T, ARMENTEROS M, et al. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins[J]. Food Chemistry, 2014, 149:129-136.DOI:10.1016/j.foodchem.2013.10.079.
[18]张建友,赵瑜亮,丁玉庭,等.脂质和蛋白质氧化与肉制品风味特征相关性研究进展[J].核农学报,2018, 32(7):1417-1424.DOI:10.1007/S00217-005-0036-8.
[19] RUIZ J, VENTANAS J. New device for direct extraction of volatiles insolid samples using SPME[J]. Journal of Agricultural and Food Chemistry, 2001, 49(11):5115-5121. DOI:10.1021/jf0101298.
[20] WHITFIELD F B. Volatiles from interactions of Maillard reactions and lipids[J]. Critical Reviews in Food Technology, 1992, 31(1/2):1-58. DOI:10.1080/10408399209527560.
[21]戴欣玮,滕建文,韦保耀,等.炭烤和电烤广式烧鸭挥发性风味成分对比分析[J].食品工业,2013, 34(8):134-139. DOI:10.1002/jsfa.1740.
[22] ANDRES A I, CAVA R, MARTIN D, et al. Lipolysis in dry-cured ham:influence of salt content and processing conditions[J].Food Chemistry,2005, 90(4):523-533. DOI:10.1016/j.foodchem.2004.05.013.
[23]王瑞花,姜万舟,汪倩,等.烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究[J].现代食品科技,2016, 32(1):175-182.
[24] HIERRO E, HOZ L D L, ORDONEZ 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.
[25] BAINES D A, MLOTKIEWICZ J A. Recent advances in the chemistry of meat:the chemistry of meat flavor[M]. London:The Royal Society of Chemistry, 1984:119; 164. DOI:10.1016/0308-8146(84)90115-8.
[26] MATEO J, ZUMALACARREGUI J M. Volatile compounds in chorizo and their changes during ripening[J]. Meat Science, 1996,44(4):255-273. DOI:10.1016/S0309-1740(96)00098-8.
[27] FLORES M, SOLER C, ARISTOY M C, et al. Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods[J].European Food Research and Technology, 2006, 222(5/6):509-515.DOI:10.1007/s00217-005-0036-8.
[28]刘安军,褚兰玲,郑婕,等.鲤鱼土腥味成分的检测与去除[J].现代食品科技,2011,27(2):219-223. DOI:10.3969/j.issn.1673-9078.2011.02.027.
[29] BENET I, GUARDIA M D, IBANEZ C, et al. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles[J]. LWT-Food Science and Technology, 2015, 60(1):393-399. DOI:10.1016/j.lwt.2014.08.016.
[30]刘笑生,杨政茂,杜闪,等.金华火腿皮下脂肪中气味活性化合物研究[J].中国食品学报,2014, 14(9):239-246.
[31]孙洁雯,杨克玉,李燕敏,等.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,2015, 36(16):127-131. DOI:10.7506/spkx 1002-6630-201516023.
[32]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.
[33] DU M, AHN D U. Volatile substances of chinese traditional jinhua ham and cantonese sausage[J]. Journal of Food Science, 2010, 66(6):827-831. DOI:10.1111/j. 1365-2621.2001.tb 15181.x.
[34]张喆,钟鸾莺,汤海青,等.全二维气相色谱-飞行时间质谱法分析肉味香精挥发性风味成分[J].核农学报,2016, 30(7):1331-1341.DOI:10.11869/j.issn.100-8551.2016.07.1331.