摘要
分析炖煮鸡胸肉时产生的风味物质,以期为相关肉味香精的研发提供一定指导。肉炖煮时同时蒸馏萃取,肉汤再溶剂辅助蒸发提取,对两提取物分别进行气相色谱-质谱联用分析及稀释法气相色谱-嗅闻分析,共鉴定出151种挥发性化合物,包括5种含硫化合物,7种含氮杂环,10种含氧杂环,97种脂肪族化合物,29种芳香族化合物和3种萜类化合物,含量较高的为脂肪族化合物;共检测出90个气味活性区,从中鉴定出79种气味活性物质,稀释因子较大的(≥2^(10))有3-甲硫基丙醛、双(2-甲基-3-呋喃基)二硫醚、糠硫醇、4-甲硫基-2-丁酮、2-乙酰基吡咯啉、反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、γ-癸内酯、2,3-戊二酮、香豆素等,它们对整体肉香味有重要贡献,是调配炖煮鸡肉风味香精的重要原料。
Volatile flavor constituents from cooking chicken breast were analyzed to provide some guidance for the preparation of related meat flavorings. Simultaneous distillation and solvent extraction（SDE） was applied when the chicken breast was boiled as stewing, and then solvent-assisted flavor evaporation（ SAFE） was applied to extract the residue broth. A total of 151 volatiles were identified by gas chromatography and mass spectrometry（ GC- MS）, including 5 sulfur compounds, 7 nitrogen- containing heterocyclic compounds, 10oxygen-containing heterocyclic compounds,97 aliphatic compounds,29 aromatic compounds,and 3 terpenoids,among which the percentage of the aliphatic compounds ranked the greatest. By aroma extract dilution analysis（AEDA） of gas chromatography and olfactometry（GC-O）,90 olfactory regions were found and 79 of them were identified. Those of higher flavor dilution factors（FD≥2^10） were 3-methional,bis（2-methyl-3-furyl）disulfide,2-furfurylthiol,4-methylthio-2-butanone,2-acetyl-1-pyrroline,（E,E）-2,4-decadienal,（E,E）-2,4-nonadienal,γ-decalactone,2,3-pentanedione,coumarin,etc,suggesting that they contributed much more to the cooking chicken flavor and would be used potentially in the preparation of cooking chicken flavorings.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第4期57-67,共11页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371838,31171755,31171646)
北京市教委科技发展计划重点项目(KZ20101001011)
关键词
肉香味
炖煮
鸡胸肉
气相色谱-嗅闻分析
溶剂辅助蒸发
同时蒸馏萃取
meat flavor
stewing
chicken breast
gas chromatograph and olfactometry
solvent assisted flavor evaporation
simultaneous distillation and solvent extraction
