该研究以狮子头为研究对象，研究了两种不同肥瘦比的狮子头在不同的烹制时间内挥发性风味物质的变化情况，以探讨狮子头在不同烹饪时间内挥发性风味物质的变化规律。采用固相微萃取-气相色谱质谱联用技术对狮子头挥发性风味化合物进行了分离鉴定。通过结合气味活性值（OAV）讨论狮子头烹饪过程中的关键风味化合物。研究表明：在烹制两种肥瘦比例（6:4、7:3）的狮子头的过程中分别产生了73种、71种挥发性风味物，经过OAV值分析的结论发现，在90、120、150 min中主要的风味物质为己醛、壬醛、1-辛烯-3-醇、2-戊基呋喃等。在120 min时6:4组在己醛含量近达到了3.87 mg/kg、壬醛含量达到4.41 mg/kg,，2-戊基呋喃含量达到2.85 mg/kg；7:3组己醛含量达到了4.44 mg/kg、壬醛含量达到5.03 mg/kg，2-戊基呋喃达到2.74 mg/kg。因此，烹制120 min时7:3比例的狮子头风味物质组成更丰富，风味评价更好。

In this study, Shi-Zi-Tou pork meatball was taken as the research object. The changes in the volatile flavor compounds of two kinds of pork meatball with different fat-to-lean ratios during different cooking time periods were examined, to explore the changing patterns of volatile flavor compounds of the meatballs that had been cooked for different time periods. Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile flavor compounds in the pork meatballs. The key flavor compounds generated in the cooking process of meatballs were discussed by combining with the odor activity value (OAV). The results of the study showed that 73 and 71 volatile flavor compounds were produced during the cooking of the meatballs with two fat-to-lean ratios (6:4 and 7:3, respectively). After the analysis of OAV values, the main flavor compounds were hexanal, nonanal, 1-octene-3-ol and 2-pentylfuran for cooking times of 90 min, 120 min and 150 min. After being cooked for 120 min, the meatballs with a fat-to-lean ratio of 6:4 had hexanal, nonanal and 2-pentylfurancontents of 3.87 mg/kg, 4.41 mg/kg and 2.85 mg/kg, respectively. The meatballs with a fat-to-lean ratio of 7:3 had hexanal, nonanal and 2-pentylfuran contents of 4.44 mg/kg, 5.03 mg/kg and 2.74 mg/kg respectively. Therefore, the Shi-Zi-Tou pork meatballs with a fat-to-lean ratio of 7:3 that have been cooked for 120 min had more abundant flavor components and better flavor.

扬州市-扬州大学市校合作共建创新科技平台项目（YZ2020267）；烹饪科学四川省高等学校重点实验室资助项目（PRKX2020Z06）；四川省哲学社会科学重点研究基地川菜发展研究中心课题（CC20G03）