摘要
旨在为重庆市售牛油方砖火锅底料的风味品质提升提供参考,对23个重庆市售牛油方砖火锅底料进行了感官评价,对其理化指标(酸值、过氧化值、熔点)、风险因子[邻苯二甲酸二正丁酯(DBP)、邻苯二甲酸二(2-乙基)己酯(DEHP)]、脂肪酸组成和挥发性成分进行了测定,并结合挥发性成分含量热图分析和相对气味活度值探究牛油方砖火锅底料的关键挥发性成分。结果表明:23个牛油方砖火锅底料的感官香气、酸值、过氧化值和熔点均具有显著差异,且DBP超标率高达65.22%,安全风险较高;牛油方砖火锅底料的脂肪酸组成以肉豆蔻酸、棕榈酸、棕榈油酸、十七烷酸、硬脂酸、反油酸、油酸和亚油酸为主,饱和脂肪酸含量较高;23个牛油方砖火锅底料共检出111种挥发性成分,其中萜烯类化合物的含量最高;桉叶油醇、β-水芹烯、异戊醛、4-烯丙基苯甲醚、月桂烯、4-烯丙基-2-甲氧基苯酚、芳樟醇等16种物质为火锅底料的关键挥发性成分,其中桉叶油醇、β-水芹烯、异戊醛是23个火锅底料共有的物质,4-烯丙基苯甲醚、月桂烯、4-烯丙基-2-甲氧基苯酚、芳樟醇是差异性关键挥发性物质。综上,重庆市售牛油方砖火锅底料的风味品质存在差异。
To provide a reference for improving the flavor quality of beef tallow cube hotpot base seasonings sold in Chongqing,sensory evaluations were conducted on 23 samples,and their physicochemical indexes(acid value,peroxide value,melting point),safety risk factors(DBP,DEHP),fatty acid composition,and volatile components were analyzed.Key volatile components were identified using heat map analysis and relative odor activity values.The results showed significant differences in sensory aroma,acid value,peroxide value,and melting point among the 23 samples.Notably,the exceedance rate of DBP reached 65.22%,indicating high safety risks.The fatty acid composition was dominated by myristic acid,palmitic acid,palmitoleic acid,heptadecanoic acid,stearic acid,elaidic acid,oleic acid,and linoleic acid,with a high proportion of saturated fatty acids.A total of 111 volatile components were detected in the 23 samples,with terpenes being the most abundant.Sixteen compounds,including eucalyptol,β-phellandrene,isovaleraldehyde,4-allyl anisole,myrcene,4-allyl-2-methoxyphenol,and linalool,were identified as key volatile components.Among these,eucalyptol,β-phellandrene,and isovaleraldehyde were common to all samples,while 4-allyl anisole,myrcene,4-allyl-2-methoxyphenol,and linalool were differential key volatiles.In conclusion,the flavor quality of beef tallow cube hotpot base seasonings sold in Chongqing varies significantly.
作者
付群梅
何雨婕
王俏君
杨礼学
王冲
谢词强
FU Qunmei;HE Yujie;WANG Qiaojun;YANG Lixue;WANG Chong;XIE Ciqiang(Sichuan Beef Tallow Processing Engineering Technology Research Center,Guanghan Medele Food Co.,Ltd.,Guanghan 618305,Sichuan,China)
出处
《中国油脂》
北大核心
2025年第10期23-30,共8页
China Oils and Fats
基金
德阳市科技计划项目(重点研发)(2022GZ013)。
关键词
方砖火锅底料
品质
挥发性风味物质
cube hotpot base seasoning
quality
volatile flavor component
