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在牛肉炖煮过程中同时蒸馏萃取,肉汤再用溶剂辅助蒸发萃取,将两萃取物通过气-质联机分析和稀释法气相色谱-嗅闻分析,检出162种挥发性化合物及74个气味活性区。基于质谱、保留指数、嗅闻的气味特征、标准品,并查阅相关文献,鉴定出68种气味活性物质,其中稀释因子较高的包括3-(甲硫基)丙醛、二甲基三硫醚、(E,Z)-2,6-壬二烯醛、(E)-2-十一烯醛、2-甲基-3-呋喃硫醇、壬醛、辛醇、1-辛烯-3-醇、3-甲基-1,2-二硫杂戊环、4-甲基-5-噻唑乙醇等。3-(甲硫基)丙醛的稀释因子最大,其对炖煮牛肉及牛肉汤的风味影响最大。
In the stew process of beef steamed extract at the same time, the broth and then solvent-assisted evaporation extraction, the two extracts by gas-mass online analysis and dilution gas chromatography - smell analysis, detection of 162 volatile compounds and 74 odor Active area. Sixty-eight odor-active substances were identified based on the mass spectrum, retention index, odor characteristics, standards, and references, and the higher dilutions included 3- (methylthio) propionaldehyde, (E, Z) -2,6-nonadienal, (E) -2-undecenal, 2-methyl-3-furanylthiol, nonanal, octanol, 3-ol, 3-methyl-1,2-dithiolane, 4-methyl-5-thiazoleethanol and the like. 3- (methylthio) propionaldehyde has the highest dilution factor, which has the greatest effect on the flavor of stewed beef and beef broth.