采用气相色谱与气相色谱-质谱联用技术，分析氧化及未氧化羊骨油中脂肪酸组成与挥发性风味物质成分。通过“相对气味活度值（ROAV）”评价各挥发性风味物质对羊骨油总体风味的贡献，并结合聚类分析方法，确定氧化后羊骨油的关键挥发性风味物质。结果表明：羊骨油中检测出7种脂肪酸，其中包括3种饱和脂肪酸和4种不饱和脂肪酸，氧化使得羊骨油中亚油酸含量显著降低（P＜0.05）；羊骨油中反-2-烯醛和反，反-2,4-二烯醛等醛类化合物为主要挥发性物质，氧化后羊骨油挥发性风味物质种类增加了22种，总峰面积是未氧化羊骨油风味物质总面积的4倍以上；亚油酸的氧化产物反-2-壬烯醛是羊骨油氧化后生成的最关键挥发性风味物质。总之，氧化羊骨油可以产生大量挥发性风味物质，并对脂肪香气起到强化作用。

The fatty acid composition and volatile flavor compounds in oxidized and non-oxidized sheep bone oil were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The relative odor activity value (ROAV) was used to evaluate the contributions of volatile flavor compounds to the overall flavor of sheep bone oil. In addition, the cluster analysis (CA) method was also employed to identify the characteristic volatile flavor compounds in oxidized sheep bone oil. Seven fatty acids were identified in sheep bone oil, including three saturated fatty acids and four unsaturated fatty acids, and oxidation led to a significantly lower linoleic acid content in oxidized sheep bone oil (P ＜ 0.05) than in non-oxidized sheep bone oil. Trans-2-enal and trans ,trans-2,4-dienal were the major volatile flavor compounds in sheep bone oil. There were 22 additional volatile flavor compounds found in sheep bone oil after oxidation. The total peak area of the flavor compounds in oxidized sheep bone oil was more than four times larger than that of non-oxidized sheep bone oil. The linoleic acid oxidation product trans-2-nonenal was the most critical volatile flavor compound in oxidized sheep bone oil. The oxidization process could increase the content of numerous flavor compounds in sheep bone oil and improve the fat flavor．

科研院所技术开发研究专项（2012EG134236）；国家现代肉羊产业技术体系（CARS-39）