摘要
在牛肉炖煮过程中同时蒸馏萃取,肉汤再用溶剂辅助蒸发萃取,将两萃取物通过气-质联机分析和稀释法气相色谱-嗅闻分析,检出162种挥发性化合物及74个气味活性区。基于质谱、保留指数、嗅闻的气味特征、标准品,并查阅相关文献,鉴定出68种气味活性物质,其中稀释因子较高的包括3-(甲硫基)丙醛、二甲基三硫醚、(E,Z)-2,6-壬二烯醛、(E)-2-十一烯醛、2-甲基-3-呋喃硫醇、壬醛、辛醇、1-辛烯-3-醇、3-甲基-1,2-二硫杂戊环、4-甲基-5-噻唑乙醇等。3-(甲硫基)丙醛的稀释因子最大,其对炖煮牛肉及牛肉汤的风味影响最大。
Beef was first stewed in the apparatus of simuhaneous distillation and solvent extraction （SDE）, and then solvent-assisted flavor evaporation （SAFE） was used to extract the volatiles from the residue broth. Both the extracts were analyzed by gas chromatography and mass spectrometry （GC-MS） as well as gas chromatography and olfactometry （GC- O） in the detection of aroma extract dilution （AEDA）. A total of 162 volatile compounds were identified, where 74 re- tention areas were found of aroma-activity. Based on mass spectra, retention index, aroma characteristics, authentic com- pounds, and the related literatures, 68 odorants were identified, among which 3-（methylthio）-propanal, dimethyl trisul- fide, （E,Z）-2,6-nonadienal, （E）-2-undecenal, 2-methyl-3-furanthiol, nonanal, octanol, l-octen-3-ol, 3-methyl-l,2- dithiolane, and 4-methyl-5-thiazole ethanol, were in higher FD factors. That 3-（methylthio）-propanal was of the biggest FD factor suggested it contributed the greatest to the stewing beef flavor.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第9期260-270,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31371838
31671895)
北京市自然科学基金面上项目(6172004)
关键词
同时蒸馏萃取
溶剂辅助蒸发
气相色谱-嗅闻分析
香气活性物质
炖煮牛肉
肉风味
simultaneous distillation and solvent extraction
solvent-assisted flavor evaporation
gas chromatography and olfactometry
odor active compounds
stewing beef
meat flavor
