摘要
采用溶剂(二氯甲烷)辅助蒸发提取结合气相色谱-质谱联用、气相色谱-嗅闻分析,鉴定了烤牛肉汉堡饼的香气成分。基于检索质谱库、核对保留指数、进样标准品,采用气相色谱-质谱联用分析共鉴定出97种化合物,包括含硫化合物、含氮杂环、含氧杂环、醛类、酮类、醇类、酯类、酸类、烃类等。采用频率法和稀释法气相色谱-嗅闻分析,检出50个气味保留指数区,基于气相色谱-质谱联用的分析鉴定结果、嗅闻的保留指数和气味特征及进样标准品,鉴定出49个气味活性物质。将检测频率高(NIF值≥69%)或稀释因子高(log_(2)FD≥6)的化合物计算气味活性值(odor-active value,OAV),得出3-甲硫基丙醛、2-乙酰基-2-噻唑啉、双(2-甲基-3-呋喃基)二硫、庚醛、(E)-2-壬烯醛、(E,E)-2,4-壬二烯醛、(E,E)-2,4-癸二烯醛、乙偶姻、1-辛烯-3-酮等24种化合物OAV≥1,确定为关键香气化合物。
The aroma of roast beef patty was first extracted by solvent(dichloromethane)assisted evaporation and then analyzed by GC-MS and gas chromatography-olfactometry(GC-O).In the GC-MS analysis,a total of 97 volatile compounds were identified which included sulfur-containing compounds,nitrogen-containing heterocycles,oxygen-containing heterocycles,aldehydes,ketones,alcohols,esters,acids,hydrocarbons,etc.Moreover,GC-O found a total of 50 odor active retention regions by the frequency detection and aroma extract dilution analysis methods,among which 49 odor-active compounds were identified based on the GC-MS results,the sniffed retention indices and odor characteristics,and co-injection of the authentic standards.The odor-active values(OAVs)were calculated for the odorants with higher NIF values(≥69%)or flavor dilution factors(log_(2)FD≥6).Twenty-four components including methional,2-acetyl-2-thiazoline,bis(2-methyl-3-furanyl)disulfide,heptanal,(E)-2-nonenal,(E,E)-2,4-nonenal,(E,E)-2,4-decadienal,acetoin,1-octene-3-one,etc.,exhibited OAVs≥1,and thus considered to be key aroma compounds and contribute highly to the overall aroma of the roasted beef patties.This work can provide references for beef food processing and beef flavor development.
作者
徐玉霞
王羽桐
谢建春
XU Yuxia;WANG Yutong;XIE Jianchun(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第11期259-267,共9页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(31671895)
北京市自然科学基金面上项目(6172004)。
关键词
烤牛肉饼
溶剂辅助蒸发
气相色谱-质谱联用
气相色谱-嗅闻
香气化合物
roasted beef patty
solvent-assisted flavor evaporation
gas chromatography-mass spectrometry(GC-MS)
gas chromatography-olfactometry(GC-O)
aroma compounds
