期刊论文

Effect of processing technology on the volatile flavor components of Zhijiang duck

中文

食品与机械

1003-5788

2020

36

7

194-200

10.13652/j.issn.1003-5788.2020.07.039

湖南省创新平台与人才计划项目（编号：2019NK4033）；

本校为第一机构

采用固相微萃取结合气质联用技术检测了芷江鸭生肉、油炸后、炒制后、灭菌后4个阶段挥发性风味物质的种类及相对含量。结果表明,生肉、油炸、炒制、灭菌4个阶段的挥发性风味成分分别为44,19,39,39种。其中醛类、萜烯类、醇类和酮类是主要的风味物质,酯类、烷烃类和其他杂环化合物次之。主成分分析显示,对芷江鸭风味影响较大的物质有甲基庚烯酮、芳樟醇、苯甲醛、2-庚醇、桉叶油醇、正辛醛、壬醛、溴代环戊烷、1-壬醇和萜烯类等,各工艺中灭菌工艺对挥发性风味物质的影响最大。

In order to study the effect of processing technology on the volatile flavor components of Zhijiang duck,SPME combined with GC-MS spectrometry was used to detect the types and types of volatile flavor substances in the four stages of raw meat,fried,fried,and sterilized.Relative content.The results showed that the number of volatile flavor components after the four processing stages of raw meat,deep-fried,fried,and sterilized were 44,19,39,and 39,respectively.Among them,aldehydes,terpenes,alcohols,and ketones are the main flavor substances,followed by esters,alkanes,and other heterocyclic compo...