蒸制时间对粉蒸肉挥发性风味成分的影响

摘要

The volatile components of steamed pork with rice obtained at 4 different steaming times were investigated by purge and trap thermal desorption (P&T-TD) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The results showed that a total of 77 volatile compounds were identified, 69, 43, 50 and 56 of which were detected after 0, 30, 60 and 90 min of steaming, respectively. Thirty-three volatile compounds were common to the four samples. The total content of volatile components increased gradually from 1 646.39 to 2 657.10 μg/kg during the process of steaming, and the types of volatile compounds also increased gradually. The analysis of odor activity value (OAV) showed that the contents of all the flavor compounds (OAV > 0.1) increased firstly and then decreased, and the highest OAV value was observed after steaming for 60 min. Furthermore, methyl nonaldehyde, decyl aldehyde and methyl cinnamate made the greatest contribution to the characteristic flavor of streamed pork with rice. Principal component analysis (PCA) showed that the 60 min steamed sample was clearly discriminated from other samples and exhibited a greater cumulative variance contribution rate of the first and second principal components. In summary, better flavor of the product was obtained after steaming for 60 min.%采用氮气吹扫/捕集-热脱附-气相色谱-质谱-嗅闻仪联用法对一种粉蒸肉产品加工过程中挥发性风味物质进行测定以确定最佳蒸制时间.结果显示:未加热和分别蒸制30、60、90 min 4 个粉蒸肉样品中共检测到77 种挥发性风味物质,各阶段分别为69、43、50 种和56 种,共有物质33 种.在加工过程中,挥发性物质的总含量呈现逐渐增加的趋势,由加热前的1 646.39 μg/kg增加至2 657.10 μg/kg,且3 个加热时间样品中挥发性物质种类也逐渐增多.但是通过气味活度值(odor activity value,OAV)分析,对风味具有贡献的化合物(OAV＞0.1)含量均呈现先增加后降低的趋势,在加热60 min时OAV最大.其中壬醛、癸醛和肉桂酸甲酯对粉蒸肉产品特征风味的形成贡献最大,构成了粉蒸肉的特征风味.主成分分析显示加热60 min样品与其他样品区分明显并且在第1、2主成分上贡献较高.总体来说蒸制60 min能使产品获得较好的风味.