定量卤制鸡肉挥发性风味物质剖面分析

doi:10.3864/j.issn.0578-1752.2016.15.017

摘要/Abstract

摘要： 【目的】研究鸡腿原料肉、定量卤制过程和传统卤制的挥发性风味物质的组分及含量，并详细阐明各挥发性风味物质的呈香特征，为定量卤制风味调控技术提供理论依据。【方法】以白羽肉鸡鸡腿为原料，采用顶空固相微萃取/气相色谱-质谱（HS-SPME/GC-MS）联用技术，定性定量测定鸡腿原料肉、定量卤制过程中4个阶段（滚揉、烤制1、蒸制、烤制2）与传统卤制的挥发性风味物质组分及含量，通过挥发性风味物质在水中的气味阈值计算其气味活性值（odor activity value，OAV），确定定量卤制过程中的特征风味物质、主体风味物质和修饰风味物质，并运用主成分分析法（principal component analysis，PCA）和聚类分析法（cluster analysis，CA）对各挥发性化合物的OAV值进行对比分析。【结果】定量卤制加工过程4个阶段中分别鉴定出54、60、60、60种挥发性风味物质，主要为醛类、酮类、醇类、酯类和烃类，均高于原料肉的9种和传统卤制的44种。定量分析发现，滚揉阶段挥发性风味物质主要来自于香辛料液。烤制1阶段鸡腿肉中开始产生特征风味物质反,反-2,4-癸二烯醛、1-辛烯-3-醇等，蒸制阶段挥发性风味物质的含量最高，此阶段鸡腿肉经蒸制成熟，为风味形成最主要阶段；烤制2阶段定量卤制鸡腿肉中的总挥发性风味物质的含量远高于传统卤制，说明在风味呈现上，定量卤制比传统卤制更加浓厚。定量卤制鸡腿过程中特征性风味物质主要为己醛、正辛醛、壬醛、反-2-壬烯醛、反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、苯乙醛、桉叶油醇和月桂烯，其OAV值均显著高于原料肉和传统卤制。主体风味物质为OAV﹥1的正辛醛、反-2-癸烯醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇和芳樟醇；修饰风味物质为酮类、酯类和部分醇类物质。由主成分分析和聚类分析可知，鸡腿原料肉、定量卤制的4个阶段和传统卤制的风味轮廓差异显著，且在PC1和PC2构建的平面上区分度较好；主体风味物质可聚为4类，且每类都含有代表定量卤制过程中特征性活性物质。【结论】基于气味活性值剖面分析的方法，阐明了卤制鸡肉风味活性物质的构成及发育规律；与传统卤制相比，定量卤制在挥发性风味物质呈现方面更具有优势。

关键词: 鸡肉, 定量卤制, 挥发性风味物质, 气味活性值, 风味剖面分析

Abstract: 【Objective】This research was conducted to study the compositions and contents of volatile flavor compounds during quantitative marinating process and the taste characteristics of flavor substances in detail. The study was expected to provide theoretical supports to the flavor control technology of quantitative marinating.【Method】 The headspace-solid phase micro- extraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to determine the components and contents of volatile flavor compounds from raw chicken meat, four stages of quantitative marinating process (tumbling, baked 1, steamed, baked 2) and traditional marinating by qualitative and quantitative methods, to calculate odor activity values of the volatile flavor substances by the odor threshold in the water, to determine characteristic flavor substances, main flavor substances and modify flavor substances, then the odor activity value of volatile compounds was analyzed by principal component analysis (PCA) and cluster analysis (CA) procedures.【Result】The results indicated that 54, 60, 60, and 60 kinds of volatile flavor compounds were identified from quantitative marinating process, which were higher than 9 kinds of volatile flavor compounds in the raw and 44 kinds of volatile flavor compounds from traditional marinating. Quantitative analysis revealed that the volatile flavor compounds at tumbling phase mainly from spice liquid. Chicken thigh at baked 1 stage began to appear characteristic flavor substances trans, trans-2,4-decadienal, 1-octene-3-ol and so on, the contents of volatile flavor compounds were the highest at steaming stage, and chicken thigh meat was matured by steaming at this stage, the main stage for the formation of flavor. The contents of total volatile flavor compounds of chicken thigh quantitative marinated at baked 2 stage was much higher than traditional marinating, explaining that quantitative marinating is more intense than traditional marinating in flavor presenting. The characteristic flavor compounds were mainly hexanal, octanal, nonanal, (E)-2-nonenal, (E, E)-2,4-decadienal, (E,E)-2,4-nonadienal, benzeneacetaldehyde, eucalyptol and β-myrcene from quantitative marinated chicken thigh during processing, and the odor activity value of them were significantly higher than that of raw meats and traditional marinated chicken. The main flavor compounds were mainly octanal, (E)-2-decenal, (E, E)-2,4-decadienal, 1-octen-3-ol and β-linalool from quantitative marinated chicken thigh during processing. The modified flavor compounds were mainly ketones, esters and alcohols from quantitative marinated chicken thigh during processing. By principal component analysis and clustering analysis, there were significant differences in odor outline from raw chicken meat, four stages of quantitative marinating process and traditional marinating, and the main flavor compounds clustered into four categories, and each category has characteristic flavor compounds represented quantitative marinating process.【Conclusion】 The flavor profile results showed that compositions and development laws of flavor active substances stewed chicken, comparing with traditional marinating, quantitative marinating can present volatile flavor compounds better.

Key words: chicken, quantitative marinating, volatile flavor compounds, odor activity value, flavor profile analysis

孙圳，韩东，张春晖，李海，李侠，刘志斌，徐世明. 定量卤制鸡肉挥发性风味物质剖面分析[J]. 中国农业科学, 2016, 49(15): 3030-3045.

SUN Zhen, HAN Dong, ZHANG Chun-hui, LI Hai, LI Xia, LIU Zhi-bin, XU Shi-ming. Profile Analysis of the Volatile Flavor Compounds of Quantitative Marinated Chicken During Processing[J]. Scientia Agricultura Sinica, 2016, 49(15): 3030-3045.

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