摘要
为探究红外电热烤箱烤制全羊的主要香气成分,利用固相微萃取法对红外电热烤箱烤制全羊及冷藏复热后羊肉的风味成分进行萃取,通过气相色谱-质谱联用仪检测分析并运用主成分分析法对香气成分分析。结果表明:冷藏复热后的烤全羊风味成分比烤制结束时共增加66种,种类增加最多的3类物质为芳香烃类、醛类、醇类,分别增加了22、12、10种。冷藏复热后烤全羊香气成分共有9类,通过主成分分析后可分为醛类、酸类和其他物质;酚类;烃类、芳香烃、酯类;醇类和酮类四大类,它们共同构成了烤全羊肉中香气成分特征。
The main aroma compounds of whole sheep roasted in an electric infrared oven and reheated refrigerated roasted whole sheep were extracted by solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry and principal composition analysis. The results showed that reheated refrigerated roasted whole sheep had 66 more flavor components than freshly roasted whole sheep, with the largest increase being observed for the numbers of aromatic hydrocarbons, aldehydes, alcohols（by 22, 12 and 10, respectively）. Reheated refrigerated roasted whole sheep contained nine classes of aroma compounds and they could be divided into four categories including aldehydes, acids and other substances; phenols; hydrocarbons, aromatic hydrocarbons and esters; and alcohols and ketones by principal component analysis. All these compounds together contributed to the characteristic aroma of roasted whole sheep.
出处
《肉类研究》
北大核心
2017年第1期32-36,共5页
Meat Research
基金
"十二五"国家科技支撑计划项目(2014BAD04B00)
关键词
红外电烤
复热
烤全羊
风味成分
electric infrared oven
reheating
roasted whole sheep
flavor components
