自制调味汁烹饪红烧肉中关键香气活性化合物的分析研究

Analysis of the Key Aroma-active Compounds in Braised Pork

摘要:

采用顶空固相微萃取（headspace-solid phase microextraction，HS-SPME）和同时蒸馏萃取（simultaneous distillation and extraction，SDE）两种前处理方法，对用自制调味汁和白砂糖烹饪出的两种红烧肉分别进行气相色谱-质谱联用（gas chromatography- mass spectrometry，GC-MS）分析，对挥发性成分进行分析和比较。结果显示，采用自制调味汁制备的红烧肉中风味物质的种类及含量与白砂糖所烹饪的差异不显著。进一步采用香气稀释法-气相色谱-嗅闻分析（aroma extraction dilution analysis-gas chromatography -olfactometry，AEDA-GC-O），对自制调味汁烹饪的红烧肉进行关键香气成分分析鉴定，确定了35种特征性风味成分，其中Log3FD≥3的有22种，主要为醛类化合物、萜类化合物和芳香族化合物。OAV>1的有反式-2,4-癸二烯醛、壬醛、己醛、戊醛、糠醛、1-柠烯、芳樟醇、肉桂醛和2-乙酰基呋喃等15种关键香气成分，分为“肉香”、“烤香”、“坚果香”、“香辛料香”、“甜香”及“其它气味特征”六类，是红烧肉的特征香味。

Abstract:

The headspace-solid phase microextraction (HS-SPME) and the simultaneous distillation and extraction (SDE) methods were used to extract the compounds of two braised pork samples that were cooked with self-made braised sauce (BS) and sugar (B), respectively. The volatile aroma components of the two samples were characterized and compared by gas chromatography-mass spectrometry (GC-MS). The results showed no significant differences between the two types of braised pork samples with respect to the type and composition of the volatile compounds. Furthermore, aroma extraction dilution-gas chromatography-olfactometry analysis was used to identify the key aroma components in the braised pork cooked with BS, and 35 types of characteristic flavor compounds were identified. Among them, 22 compounds had a log3FD of ≥3, and most of them were aldehydes, terpenoids, and aromatic compounds. The odor activity value (OAV) analysis indicated that 15 key aroma components had an OAV value of >1, including trans-2,4-decadienal, nonanal, hexanal, pentanal, furfural, limonene, linalool, cinnamic aldehyde, and 2-acetyl furan. The characteristic flavor of the braised pork was categorized as “meat flavor,” “roast flavor,” “nut type flavor”, “spicy flavor,” “sweet flavor,” and “other characteristic flavor.”