黄酒对猪肉炖煮过程挥发性风味物质变化的影响

Effects of Chinese Rice Wine on Changes in Volatile Flavor Compounds during Stewing Pork

摘要:

基于电子鼻和固相微萃取-气相色谱/质谱联用技术（SPME-GC/MS）研究黄酒对猪肉炖煮过程挥发性风味物质变化的影响。主成分分析（PCA）、线性判别分析（LDA）方法对电子鼻数据进行分析，结果表明黄酒对炖煮猪肉的风味具有显著影响（P<0.05），且LDA比PCA的区分度更清晰。SPME-GC/MS共从炖煮猪肉中分离鉴定出71种挥发性风味物质，包括醛类、醇类、脂肪烃类、酮类等。其中，醛类是主要的挥发性风味化合物，尤以己醛含量最高。采用“相对香气活度值（ROAV）”评价各挥发性风味物质对炖煮猪肉总体风味的贡献，得到13种主体风味成分（ROAV≥1）：(Z)-2庚烯醛、(D)-柠檬烯、庚醛、苯甲醛、癸醛、辛醛、(E)-2-壬烯醛、壬醛、1-辛烯-3-醇， (E,E)-2,4-癸二烯醛，己醛，这些物质主要以脂肪香气为主。聚类分析（CA）方法将主体风味物质分为3类，分类结果表明，(E,E)-2,4-癸二烯醛和己醛是区分不同样品的关键挥发性风味物质。

Abstract:

Electronic nose and solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) were used to analyze the effects of Chinese rice wine on changes in volatile flavor compounds during stewing pork. Both principal component analysis (PCA) and linear discriminant analysis (LDA) were used to analyze the electronic nose data. These results suggest that the stewed-pork flavor was significantly affected by Chinese rice wine (P < 0.05), and that LDA exhibited a better discrimination than PCA. There were 71 volatile components identified from the stewed-pork by SPME-GC-MS, including aldehydes, aliphatic hydrocarbons, alcohols, and ketones. Aldehydes were the main volatile flavor compounds, and the most abundant aldehyde was hexanal. A relative odor activity value (ROAV) was used to evaluate the contributions of all the volatile flavor compounds to the overall flavor of stewed pork. Thirteen key flavor compounds (ROAV≥1) were obtained, including (Z)-2-heptenal, d-limonene, heptanal, benzaldehyde, decanal, octanal, (E)-2-nonenal, nonanal, 1-octen-3-ol, (E,E)-2,4-decadienal, and hexanal, which are mainly found in the aroma. The main flavor compounds were classified into 3 clusters by cluster analysis (CA), which revealed that (E,E)-2, 4-decadienal and hexanal were the crucial volatile flavor compounds for the distinction of different samples.