该文研究经保鲜剂处理后贮藏不同时间的胡萝卜丝和莴笋丝对炒制鱼香肉丝风味的影响。通过全二维气相色谱(GC×GC-MS)技术从未保鲜配菜和保鲜配菜炒制的鱼香肉丝中共鉴定出9大类126种挥发性风味物质,其中包括17种醇类,14种醛类,18种酯类,8种酮类,2种酚类,6种酸类,6种醚类,43种烃类和12种含氮、含硫及杂环类。在鱼香肉丝样品中共检测出22种香味活性物质,其中香叶醇、正己醛、正庚醛和正辛醛在所有样品中均有检出；异戊醛、α-松油烯和邻-异丙基苯只在未保鲜处理组中检出,甲基-2,6-辛二烯醛、E-2-辛烯醛、癸酸乙酯、2-壬酮和反式石竹烯只在保鲜处理组中检出。可能是由于保鲜剂中的壳聚糖对于多种醛酮类、酚类和酯类等挥发性风味物质显示出较强的吸附能力,并且这种吸附能力在不同种类的挥发性物质间表现出不同的效果。综合结果表明,经壳聚糖处理的配菜更有利于鱼香肉丝风味物质的形成,对鱼香肉丝工业化生产提供理论支撑。

The effect of shredded carrot and lettuce with preservative and different storage time on the flavor of fish-flavored shredded pork was studied. A total of 126 volatile flavor compounds in 9 categories were identified by full two-dimensional gas chromatography (GC×GC-MS) technology, including 17 alcohols, 14 aldehydes, 18 esters, 8 ketones, 2 phenols, 6 acids, 6 ethers, 43 hydrocarbons and 12 nitrogen, sulfur and heterocycles. In the fish-flavored shredded pork samples, a total of 22 flavor compounds were identified. Commonly found substances among all samples included geraniol, n-hexanal, heptanal, and n-octanal. Isovaleraldehyde, α-terpinene and o-isopropylbenzene were only detected in the untreated group. On the other hand, methyl-2,6-octadienal, E-2-octenal, ethyl decanoate, 2-nonone, and trans-caryophyllene were specifically found in the preservatives groups. Chitosan is known for its ability to absorb aldehydes, ketones, phenols, and esters, making it ideal for enhancing the flavor of vegetables used in