该研究选取10种不同品牌市售牛肉丸，首先以28个感官特性为指标对牛肉丸进行定量描述分析（quantitative descriptive analysis，QDA），其次采用气相色谱-质谱联用技术（gas chromatograph-mass spectrometry，GC-MS）检测牛肉丸中的挥发性风味化合物，并结合相对气味活度值（relative odor activity value, ROAV）明确其特征风味成分，最后通过偏最小二乘回归法（partial least squares regression，PLSR）构建牛肉丸的感官特性与挥发性风味物质之间的关系。结果表明，牛肉丸的感官评价体系中前6个主成分的累计贡献率为89.9%，高于85%，能解释牛肉丸感官特征的大部分变异信息。不同市售牛肉丸挥发性风味物质的种类及含量存在明显差异，确定了二烯丙基硫醚和(-)-β-蒎烯等18种挥发性化合物为牛肉丸的特征风味物质。(+)-柠檬烯、(-)-β-蒎烯、对丙烯基茴香醚等与香辛料味呈显著相关；反式-2-辛烯-1-醇、正辛醛、壬醛、反-2-辛烯醛等与油味呈显著相关；正癸醛、柠檬醛与甜香呈显著相关；二烯丙基二硫醚与蒜味呈显著相关；二烯丙基硫醚对葱香味影响显著。该试验为牛肉丸的感官质量评价体系的构建提供了理论依据。

In this paper, 10 different brands of beef meatballs were selected. Firstly, 28 kinds of sensory properties were used as indexes for quantitative descriptive analysis (QDA). Secondly, the volatile flavor compounds in 10 kinds of beef meatballs were detected by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor components were identified by relative odor activity value (ROAV). Finally, the relationships among sensory attributes and volatile components in commercial beef meatballs were constructed by partial least square regression (PLSR). The results showed that the cumulative contribution rate of the first six principal components in the sensory evaluation system of beef meatballs was 89.9%, which was higher than 85%, which could explain most of the variation information of the sensory characteristics of beef meatballs. There were significant differences on the types and contents of volatile flavor substances in different brands of beef meatballs. 18 volatile compounds such as diallyl sulfide and (-)-β-pinene were determined as the characteristic flavor values of beef meatballs. D-Limonene, (-)-β-pinene, anethole had a significantly positive correlation with the spices; trans-2-Octen-1-ol, octanal, nonanal, trans-2-octenal were significantly correlated with the oil odor; decyl aldehyde and citral were significantly correlated with the sweet smell; diallyl disulfide were significantly correlated with the garlic flavor; diallyl sulfide had a contribution to the onion flavor. This experiment provided a theoretical basis for the construction of sensory quality evaluation system of beef meatballs.

中国营养学会-百胜餐饮健康基金（CNS-YUM2020A17）；江苏省社会科学基金项目（17GLD021）；扬州市“绿扬金凤计划”领军人才资助项目；扬州大学“青蓝工程”资助项目