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Wenqian Lei¹, Zhaowei Cui², Wanqi Hu¹

¹Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food chemistry: X

|June 16, 2025

概括

这项研究使用GC-O-MS和GC-IMS分析了肉中的风味化合物. 洛曼粉 (LC) 和江门本土 (JC) 与黄羽 (YC) 相比,表现出优越的风味特征.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
肉类科学肉科学

背景情况:

味道是影响消费者对肉制品偏好的关键属性.
由于遗传和饮食因素,特种品种可能具有独特的风味特征.
蒸是一种常见的方法,显著影响肉的味道.

研究的目的:

为了研究蒸后三种特种品种 (黄羽 - YC,洛曼粉 - LC,建门本土 - JC) 的风味化合物差异.
识别关键的气味和味道化合物,负责风味变化.
为了比较后品种的整体风味表现.

主要方法:

气色谱-光谱质谱 (GC-O-MS) 用于识别关键的芳香化合物.
气色谱离子流动性光谱 (GC-IMS) 用于分析挥发性化合物概况.
感官分析 (含有风味评估) 和纹理分析 (剪切力,硬度).

主要成果:

洛曼粉 (LC) 具有较高的剪切力和硬度,而江门本土 (JC) 的蛋白质含量低于黄羽 (YC).
LC显示了更高的乌玛米氨基酸和AMP含量,而JC则含有更多的甜氨基酸.
GC-O-MS确定了13种关键的芳香化合物; 六甲醇为JC提供了草味,二甲基二硫化物影响了LC的味道.
与YC相比,GC-IMS在LC和JC中显示了较高的总挥发性化合物度.
LC和JC在后表现出优越的风味性能,其中LC特别富含乌玛米.

结论:

在蒸后,YC,LC和JC之间存在着香味化合物的显著差异.
LC和JC具有理想的风味特征,包括乌玛米和甜味,使它们更适合制品.
GC-O-MS和GC-IMS是阐明肉制品复杂风味特征的有效工具.

关键词:

专业的肉肉.菜菜菜菜味道化合物味道化合物挥发性化合物挥发性化合物

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