摘要
为全面了解定远黑猪肉与瘦肉型猪肉挥发性风味物质的差异,将一定量的这两种新鲜猪肉分别熟制后,采用不用涂层的固相微萃取装置和气质联用法分析、鉴定这两种猪肉挥发性风味成分,并比较其差异。在这两种猪肉挥发性成分中有6种醛、3种醇、4种酮和6种酸差异明显,其中醛、醇和酮在定远黑猪肉风味物质中的含量很高,并且这几种物质的阈值较低,对这两种猪肉风味差异有较大的贡献。6种酸在瘦肉型猪肉风味物质中的质量浓度相对较大,但这些酸类的阈值较高,质量浓度较低,所以对这两种猪肉的风味差异影响不明显。结果表明:醛、醇和酮含量不同是造成这两种猪肉风味差异的重要原因。
The flavor components of cooked tenderloin from Dingyuan Black pig and lean-type pig were comparatively analyzed by SPME with different fiber coatings and gas chromatography-mass spectrometry （GC-MS）. The results indicated that a significant difference in six aldehydes, three alcohols, four ketones and six carboxylic acids was observed between both breeds of pork. The contents of aldehydes, alcohols and ketones in Dingyuan black pig tenderloin were higher than those in lean-type pig tenderloin. Meanwhile, these compounds had very low threshold value so that they offered more contributions to the flavor difference between the two breeds of pork. The contents of six aldehydes in lean-type pig tenderloin were low, but relatively higher compared to Dingyuan Black pig tenderloin, and they had little effect on the flavor difference due to their high threshold values. Therefore, the differences in the contents of aldehydes, alcohols and ketones are the major causes of the flavor difference between the two breeds of pork.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第12期169-172,共4页
Food Science
基金
安徽省"十一五"重点科技攻关计划项目(09020303086)
关键词
固相微萃取
气相-质谱联用法
定远黑猪肉
瘦肉型猪肉
挥发性风味成分
solid phase micro-extraction （SPME）
gas chromatography-mass spectrometry （GC-MS）~ Dingyuan black pigmeat
lean-type pig meat
volatile flavor components
