为研究不同类型烟熏香精对西式培根风味的影响，本研究通过感官评价和电子鼻技术对添加不同类型烟熏香精制作的西式培根进行整体风味的分析，利用固相微萃取气相色谱-质谱联用技术研究不同类型烟熏香精对西式培根挥发性风味物质的影响。结果表明，不同类型烟熏香精制作的西式培根与传统西式培根在整体风味和主体风味化合物上进行比较，乐香水溶性烟熏香精（样品5）差异最小，其次为名花烟熏膏香精（样品1）和奇华顿油溶性烟熏香精（样品3），再次为红箭油溶性烟熏香精（样品2），而红箭水溶性烟熏香精（样品4）差异最大。乐香水溶性烟熏香精制作的西式培根与传统西式培根（对照样）的挥发性风味物质比较接近，有愈创木酚、4-甲基愈创木酚、苯酚和2,6-二甲基苯酚等35种共有成分。其中酚类物质的种类和传统西式培根相同，而含量是传统的1.22倍，从宏观和微观上都可以达到传统西式培根的风味。

To study the effects of different smoke flavorings on the flavor of western bacon, sensory evaluation and electronic nose were used to analyze the overall flavor of western bacon prepared with the addition of different smoke flavorings. The effects of different smoke flavorings on the volatile flavor components of western bacon were studied with solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). The overall flavor and major flavor compounds of bacon prepared with different smoke flavorings were compared with those of traditional bacon. The results suggested that bacon prepared with Lexiang water-soluble liquid smoke flavoring (sample 5) differed the least from traditionally smoked bacon, followed by Minghua paste smoke flavoring (sample 1), Givaudan oil-soluble liquid smoke flavoring (sample 3), and Red Arrow oil-soluble liquid smoke flavoring (sample 2). Bacon prepared with Red Arrow water-soluble liquid smoke flavoring (sample 4) was the most significantly different from traditionally smoked bacon. The volatile flavor components of bacon prepared with Lexiang water-soluble liquid smoke flavoring were similar to those of traditional bacon, and there were 35 common substances identified, including phenol, 2-methoxyphenol, 4-methyl-2-methoxyphenol, and 2,6-dimethyl-phenol. Among them, the same types of phenols were found in two samples, while the phenol content in bacon smoked with Lexiang liquid smoke flavoring was 1.22 times higher than that found in traditionally smoked bacon, suggesting that the flavor of bacon prepared with Lexiang smoke flavoring resembled that of traditional bacon at both macro- and micro-levels.

国家重点研发计划（2016YFD0401501）；扬州大学“新世纪人才工程”