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        不同組合香辛料添加量對豬肉湯揮發性香氣的影響
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        北京市食品風味化學重點實驗室

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        中圖分類號:

        TS209; O657

        基金項目:

        國家自然科學基金(32072347)


        Effect of different combinations of spice additions on the volatile aroma of pork broth
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        1.Beijing Key Laboratory of Flavor Chemistry,School of Light Industry,Beijing Technology and Business University;2.China

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          摘要:

          選擇八角、桂皮、月桂葉、香蔥、姜按不同添加量和豬五花肉煮制,采用感官評價、電子鼻及氣相色譜-質譜聯用,探究不同組合香辛料添加量對豬肉湯風味輪廓及風味物質的影響。結果表明:組合香辛料最優添加量為:0.130%八角,0.050%月桂葉,0.027%桂皮,0.800%香蔥和0.130%生姜,且其添加量對豬肉湯風味輪廓影響較大。在4個不同濃度組合香辛料的豬肉湯中共同鑒定出56種揮發性物質。組合香辛料為豬肉湯引入了肉桂醛、茴香腦等物質。己醛、(2E,4E)-癸二烯醛、1-辛烯-3-醇、3-羥基-2-丁酮及2-正戊基呋喃的相對含量隨香辛料添加量增大而增大,表明香辛料中某些成分可能對脂肪氧化降解及美拉德反應有影響。本實驗為肉質品風味的改善提供了理論支撐。

          Abstract:

          Five aromatic spices (star anise, cinnamon, bay leaf, shallot and ginger) were selected and cooked with pork pancetta at different additions, and the effects of different combinations of aromatic spices additions on the flavor profile and flavor substances of pork soup were investigated by sensory evaluation, electronic nose and gas chromatography-mass spectrometry coupling. The results showed that the optimal spice addition levels were 0.130% star anise, 0.050% bay leaf, 0.027% cinnamon, 0.800% shallot and 0.130% ginger, and the spice addition levels had a greater effect on the flavor profile of pork broth. A total of 56 volatiles were identified in the pork broth from four different concentrations of the combined spices. The combined spices introduced cinnamaldehyde, aniseed brain and other substances to the pork broth. The relative contents of hexanal, (2E,4E)-decadienal, 1-octen-3-ol, 3-hydroxy-2-butanone and 2-pentylfuran increased with the addition of spices, indicating that some components of the spices may have an effect on the oxidative degradation of fats and on the merad reaction. This experiment provides theoretical support for the improvement of flavor of meat products.

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        劉芮嘉,田子龍,孫杰,陳海濤,張寧,王書奇.不同組合香辛料添加量對豬肉湯揮發性香氣的影響[J].精細化工,2023,40(7):

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        歷史
        • 收稿日期:2023-02-13
        • 最后修改日期:2023-05-05
        • 錄用日期:2023-05-11
        • 在線發布日期: 2023-06-12
        • 出版日期:
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