中式烹饪羊肉气味指纹差异解析

doi:10.3864/j.issn.0578-1752.2024.24.011

摘要/Abstract

摘要：

【背景】中式烹饪加工作为我国传统的饮食加工方式，广受消费者喜爱。然而，中式烹饪菜肴工业化生产过程中产品特征风味容易丢失造成产品品质下降。【目的】基于气味指纹差异开发相应的调控方法，解决中式烹饪菜肴工业化生产中风味丢失的问题。【方法】以烧烤、炖煮、煸炒、涮汆和蒸焖5种中式烹饪的羊肉为研究对象，运用顶空固相微萃取结合气相色谱-嗅闻-质谱联用技术对5种不同中式烹饪羊肉顶空挥发性指纹进行鉴定，通过偏最小二乘判别分析、正交偏最小二乘判别分析等多元统计方法对数据进行分析和可视化。【结果】5种中式烹饪羊肉中共鉴定出63种挥发性风味化合物，其中庚醛、己酸乙烯酯、1-辛烯-3-醇、己醛是中式烹饪加工羊肉中含量最多的挥发性有机化合物，吡嗪类化合物是烧烤羊肉特有的挥发性风味化合物。结合偏最小二乘判别分析，发现己醛、庚醛、己酸乙烯酯、1-辛烯-3-醇、十二烷和壬醛是引起5种中式烹饪加工羊肉气味差异的主要化合物。煸炒羊肉中己醛、庚醛、己酸乙烯酯、十二烷和壬醛显著低于烧烤、炖煮、涮汆和蒸焖羊肉（P<0.05）；烧烤羊肉中己酸乙烯酯、庚醛和1-辛烯-3-醇含量低于炖煮、涮汆和蒸焖羊肉；炖煮羊肉中己醛含量显著低于烧烤、炖煮和蒸焖羊肉（P<0.05），而1-辛烯-3-醇显著高于蒸焖羊肉（P<0.05）。此外，基于热加工过程中化合物相关性，发现羊肉烧烤23种、炖煮16种、煸炒12种、涮汆9种和蒸焖9种特征挥发性风味化合物，这些化合物可用于调控中式烹饪羊肉风味。【结论】提出了调控中式烹饪羊肉产品风味的新策略，成功构建了烧烤23种、炖煮16种、煸炒12种、涮汆9种和蒸焖9种特征挥发性风味化合物的理论调控网络图。

关键词: 羔羊肉, 中式烹饪, 挥发性有机化合物, 挥发性指纹, 热加工

Abstract:

【Backgroud】As a traditional method of food processing, Chinese-style cooking is widely favored by consumers in China. However, the characteristic flavors of Chinese-style dishes are easily lost, resulting in decreased product quality during industrial production. 【Objective】Based on the difference of odor fingerprints, the corresponding control methods were developed to solve the problem of flavor loss in the industrial production of Chinese cooking dishes. 【Method】Headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer technology was used to identify the volatile fingerprints of five Chinese-style cooked lamb dishes, including barbecue, stewing, stir-frying, blanching, and steaming. The data were analyzed and visualized through multivariate statistical methods, such as partial least-squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discrimination analysis. 【Result】A total of 63 volatile flavor compounds were identified in the five Chinese-style cooked lamb dishes, among which heptanal, vinyl hexanoate, 1-octen-3-ol, and hexanal were the most abundant volatile organic compounds, and pyrazines were the specifically volatile flavor compounds in barbecued lamb. Combined with PLS-DA, hexanal, heptanal, vinyl hexanoate, 1-octen-3-ol, dodecane and nonanal were found to be the main compounds causing the discriminate volatile profile of five Chinese-style cooked lamb dishes. Hexanal, heptanal, vinyl hexanoate, dodecane, and nonanal were significantly lower in stir-fried lamb than that in barbecued, stewed, stir-fried, and steamed lamb (P<0.05); vinyl hexanoate, heptanal, and 1-octen-3-ol were lower in barbecued lamb than in stewed, stir-fried, and steamed lamb; the hexanal content of stewed lamb was significantly lower than that of barbecued, stewed, and steamed lamb (P<0.05), but the 1-octen-3-ol was significantly higher than that of steamed lamb (P<0.05). Additionally, based on the correlation of compounds during thermal processing, 23, 16, 12, 9, and 9 characteristic volatile flavor compounds were identified in barbecued, stewed, stir-fried, blanched, and steamed lamb, respectively. These compounds could serve as potential targets for flavor regulation in Chinese-style lamb dishes. 【Conclusion】This study proposed a novel strategy for regulating the flavor of Chinese-style cooked lamb products and successfully constructs theoretical regulatory networks for 23, 16, 12, 9, and 9 characteristic volatile flavor compounds in barbecue, stewing, stir-frying, blanching, and steaming lamb, respectively.

Key words: lamb, Chinese-style cooking, volatile organic compounds, volatile fingerprint, thermal processing

徐乐, 张德权, 古明辉, 杨琦, 李少博, 陈鹏羽, 李欣, 陈丽. 中式烹饪羊肉气味指纹差异解析[J]. 中国农业科学, 2024, 57(24): 4964-4977.

XU Le, ZHANG DeQuan, GU MingHui, YANG Qi, LI ShaoBo, CHEN PengYu, LI Xin, CHEN Li. Analysis of Discriminate Volatilome of Lamb Under Various Chinese- Style Cooking[J]. Scientia Agricultura Sinica, 2024, 57(24): 4964-4977.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2024.24.011

https://www.chinaagrisci.com/CN/Y2024/V57/I24/4964

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