摘要
选用牛肉、猪肉和鸡肉为原料 ,对烤肉香气成分进行了研究 .采用动态吸附解吸法 ,在烧烤肉的同时将产生的烧烤香气吸附 ,吸附的香气成分经加热解吸后直接进入色谱 质谱 (GC MS)联用仪分析 .3种烤肉香气成分经分离 ,鉴定出大量含硫、氧、氮的杂环化合物 ,这些化合物多数呈肉香、烤肉香、焦香和坚果香等 ,它们综合作用形成特征的烤肉风味 ,其中含硫化合物是形成肉香的关键化合物 .
The volatile flavor components of roasted beef, pork and chicken were studied in this paper. The volatile flavor components from meat while being roasted were absorbed by Tenax GC. The absorbed flavor components were thermally desorbed. All fractions were analyzed by GC MS. A large amount of sulfur, nitrogen, oxygen containing compounds were identified. Most of them contribute to meaty flavor, roasted meaty flavor, burnt flavor and nutty note, which produced roasted meaty flavor profile. The sulfur containing compounds were the key factors among them.
关键词
烤肉
风味
吸附
解吸
香气成分
roasted meat flavor
absortion
desorption
