酸肉发酵过程中挥发性风味物质形成的研究.pdfVIP

98 2010, Vol. 31, No. 07 食品科学 ※基础研究 酸肉发酵过程中挥发性风味物质形成的研究 周才琼，代小容，杜木英 (西南大学食品科学学院，重庆市特色食品工程技术研究中心，重庆 4007 16) 摘 要：采用SDE-GC-MS 分析酸肉发酵过程中风味物质的变化，以了解脂肪及蛋白质降解与酸肉风味形成的关 系。结果显示酸肉挥发性成分从原料的3 1 种增至发酵结束时的85 种，其中，酯类、醛类和碳氢化合物从发酵 开始时的7 、8 种和10 种分别增至发酵结束时的2 3 、2 3 种和2 7 种，相对含量分别从发酵开始时的2 4 .34 % 、 23.7 1% 和31.63% 分别增减至发酵结束时的33.86%、38.40% 和20.87% ，线性相关分析显示过氧化值与酯类香气相 对含量变化显著负相关(P ＜0.05) 。发酵中形成的特征香气有桉油醇、2- 乙氧基乙基硫烷基醋酸和2- 甲氧基苯酚等， 主要风味物质是2,4- 葵二烯醛和葵酸乙酯，构成了发酵酸肉特有的酯香味、酸味和清香味。推测风味的形成是通 过微生物生长繁殖分泌胞外酶，导致脂肪及蛋白质降解，产生与发酵风味形成有关的醛、酮、醇、酸等物质， 并发生酯化反应，形成了酸肉的特有风味。 关键词：酸肉；脂肪分解；蛋白质分解；挥发性风味物质；风味特征 Formation of Volatile Flavor Components during Sour Meat Processing ZHOU Cai-qiong ，DAI Xiao-rong ，DU Mu-ying (Chongqing Special Food Programme and Technology Research Center, College of Food Science, Southwest University, Chongqing 400716, China) Abstract：The change of volatile flavor components during sour meat processing was analyzed by SDE-GC-MS to investigate the relationship between degradation of lipid and protein and flavor formation. Results showed that flavor compounds rose from 31 kinds in raw materials to 85 kinds in final products, and esters, aldehydes and hydrocarbons rose from 7, 8 and 10 at the beginning of fermentation to 23, 23 and 27 at the end of fermentation, respectively. In addition, relative content of esters, aldehydes and hydrocarbons rose from 24.34%, 23.7 1% and 3 1.63% at the beginning of fermentation to 33.86%, 38.40% and 20.87% at the end of fermentation. Linear correlation analysis revealed that POV exhibited a significantly negative correlation with relative content change of aromatic esters (P ＜0.05). The characteristic volatile flavor components s