风鹅加工过程中挥发性风味成分的变化

 【目的】探讨风鹅加工过程中挥发性风味成分的变化规律，为传统风鹅的工业化改造提供理论依据。【方法】运用固相微萃取与气质联用（HS-SPME-GC-MS），对加工过程中各工艺点风鹅肌肉中挥发性风味物质进行测定，分析研究了风鹅加工各阶段挥发性风味物质的成分、种类、相对含量和绝对含量的变化。【结果】在原料和腌制的鹅肉中分别检测到43和63种风味化合物；在风干1 d、2 d和3 d的鹅肉中分别检测到50、61和62种风味化合物。这些成分可归类为：酯类、醛类、酮类、醚类、醇类、羧酸类、烯烃、烷烃、芳香族、杂环类化合物。在风鹅成品的风味成分中，烯烃类、酮类、醛类和芳香族化合物分别占化合物总数的39.67%、14.20%、12.12%和8.27%。【结论】风鹅加工过程中风味物质的总峰面积大幅增长，风干3 d达到原料肉3倍以上，尤其是烯烃、醛、酮、芳香族等化合物最为显著，这类物质对形成风鹅特有的风味起了重大作用。

Changes of Volatile Flavor Compounds in Dry-Cured Goose During Processing

Headspace solid phase microextraction combined with gas chromatgraphy-mass spectrometry（HS-SPME-GC-MS）was used to identify the kinds and amounts of volatile flavor compounds at the different stages of dry cured goose during processing. 112 compounds were identified which included 43 compounds at the raw goose meat, 63 compounds after cured and 50, 51, 62 compounds after drying 1day, 2days, 3days respectively. During processing, the kinds of aldehydes, acids and heterocyclic compounds increased significantly. The total area of the flavor compounds in dry-cured goose, especially in alkenes, aldehydes and ketones increased dramatically during processing and was 3-times more than that in raw material after drying 3 days. All these compounds could play important roles for the specific flavor of dry-cured goose.