本文研究了4 ℃贮藏条件下，羊肉僵直和解僵过程中风味品质的变化。以羊背最长肌为研究对象，采用超快速气相电子鼻和气相色谱质谱联用技术（Gas Chromatography-Mass Spectrometer，GC-MS），测定宰后不同贮藏时间羊肉挥发性风味物质的差异。结果表明，宰后贮藏过程中共检测出挥发性风味物质6类51种，主要为醛类和醇类物质，随着贮藏时间的延长，熟制羊肉的醛类物质含量先增加后降低，醇类物质的含量先降低后增加，己醛、庚醛、辛醛、壬醛、1-戊醇、1-辛烯-3-醇和1-庚醇为宰后贮藏过程中羊肉的关键风味物质，宰后1 d与1 h羊肉的共有关键风味物质含量无显著差异（p>0.05），宰后3 d和5 d羊肉的风味物质种类和含量降低；超快速气相电子鼻主成分分析结果与GC-MS结果相一致。因此，僵直前（宰后1 h）和解僵初期（宰后1 d）羊肉的共有关键风味物质种类和含量差异不显著，解僵后期（宰后3 d和5 d）羊肉关键风味物质含量和种类明显降低。

The aim of this study was to explore the changes of flavor quality in lamb during rigor moris and post-rigor periods at 4 ℃. Longissimus dorsi muscle was selected, ultra-rapid gas phase electronic nose instrument and gas chromatography mass spectrometry (GC-MS) were used to determine the difference of volatile flavor compounds among different storage time of lambs. The results showed that 51 kinds of volatile flavor compounds were detected, mainly include aldehyde and alcohol. The aldehyde content of chilled lamb increased first and then decreased with the prolongation of storage time, while the alcohol content first decreased and then increased. Hexaldehyde, heptanal, octanal, nonaldehyde, 1-pentanol, 1-octene-3-alcohol and 1-heptanol were the key flavor compounds as these compounds always existed in lamb during storage. The difference was not significant in the key flavor compounds between 1 d and 1 h of lamb after slaughtered (p>0.05), however, the kinds and contents of flavor compounds in 3 d and 5 d of lamb decreased. The results of principal component analysis carried out by ultra-rapid gas phase electron nose were consistent with the GC-MS. Therefore, there was no significant difference in the types and contents of the key flavor compounds between pre-rigor (1 h after slaughtered) and the initial stage of rigor (1 d after slaughtered), while decreased at post-rigor stage (3 d and 5 d after slaughtered) significantly.

内蒙古自治区科技重大专项；国家肉羊产业技术体系（CARS-38）