不同方法制备的回锅肉调味料的风味特征

摘要

为了评价热反应法和炒制法制备的2种回锅肉调味料的风味特性,该研究通过定量描述分析法比较了感官特性的差异,并采用固相微萃取-气质联用法(SPME-GC-MS)分析调味料中的挥发性风味.结果显示:热反应法制备的回锅肉调味料的肉香味浓郁,呈现油润的红褐色,口感微甜、鲜味及醇厚味较强,且具有一定的油腻感,总体感官得分较高.在2种方法制备的调味料中,共鉴定出90种挥发性物质,对整体风味贡献较大呋喃类化合物、含氮化合物和含硫化合物在热反应调味料中的相对含量均比炒制调味料高,且2-乙烯基呋喃、5-甲基-2-呋喃甲醇、2-甲基四氢呋喃-3-酮、2-醛基吡咯、2-吡咯甲醛、二甲基三硫醚和4-甲基-5-乙烯基噻唑等化合物仅在热反应调味料中检出.%The twice-cooked pork flavorings were prepared by the thermal reaction and frying,respectively.The flavor characteristics of thermally processed flavoring (TPF) and frying flavoring (FF) obtained were analyzed by descriptive sensory analysis and solid-phase microextraction / gas chromatography-mass (SPME-GC-MS) technology.Compared with FF,TPF possessed strongly meat flavor,lightly sweet and umami,mouthful,greasy-feeling taste,as well as oily reddish-brown.The 91 kinds of volatile substances were isolated and identified from the two flavorings.In the case of TPF,thermal reaction favored the formation of key flavors,and the relative amounts of furan,nitrogen and sulfur compounds were significantly higher than that of FF.Moreover,2-vinyl furan,5-methyl-2-furanmethanol and 2-methyl-2H-furan-3-one,2-acetyl pyridine,2-pyrrolidin formaldehyde,dimethyl trisulfide and 4-methyl-5-vinylthiazole were detected only in TPF.