氧化羊骨油对羊肉味调味基料挥发性风味物质的影响

【目的】确定添加适度氧化的羊骨油对热反应型羊肉味调味基料挥发性风味物质的影响，为高品质羊肉味调味基料风味的开发提供理论依据。【方法】评价以过氧化值、酸价和茴香胺值表征的氧化羊骨油对调味基料挥发性风味物质的影响，利用Pen3型电子鼻对不添加羊骨油、添加未氧化羊骨油和添加适度氧化羊骨油的3个热反应体系进行研究，以电子鼻主成分分析中的区分指数作为检测指标，确定3个热反应体系的区分度；应用固相微萃取-气质联用技术分离鉴定基料的挥发性风味物质，通过“相对气味活度值(ROAV)”评价各挥发性风味物质对调味基料总体风味的贡献，并结合聚类分析方法，确定添加氧化羊骨油后羊肉味调味基料的关键挥发性风味物质。【结果】电子鼻结果显示，未添加羊骨油与添加未氧化羊骨油的调味基料间区别指数为0.589，未添加羊骨油与添加氧化羊骨油的调味基料间区分指数为0.917，添加未氧化羊骨油与添加氧化羊骨油的调味基料间区分指数为0.787。气质联用结果显示，不添加羊骨油、添加未氧化羊骨油和添加适度氧化羊骨油的3组调味基料中挥发性风味物质的种类分别为42种、63种和61种，主要为醛类、烃类；在添加未氧化羊骨油组和添加氧化羊骨油组中，含硫、含氮杂环化合物的相对含量差异不显著，而对调味料风味改善贡献较小的烃类物质相对含量显著降低，同时醛类物质的相对含量显著增加，添加羊骨油尤其是氧化羊骨油可使热反应体系生成更多的醛类挥发性风味物质；确定3组调味基料中关键挥发性物质(ROAV≥1)有11种：辛醛、壬醛、癸醛、反,反-2,4-癸二烯醛、桃醛、庚醛、反-2-壬烯醛、十二醛、1-辛烯-3-醇、庚醇、反,反-2,4-壬二烯醛，这些关键挥发性物质主要以脂肪香气为主，并包含甜香、青香、焦香和柑橘等香气；通过聚类分析将11种关键风味物质分为三类，第一类物质在添加氧化羊骨油后ROAV值变化较小；第二类包括反,反-2,4-癸二烯醛、反-2-壬烯醛，在添加氧化羊骨油后ROAV值显著增加；第三类为癸醛，在添加氧化羊骨油后ROAV值显著降低，而第二类与第三类物质在未添加羊骨油组和添加未氧化羊骨油组间的差异不显著（P >0.05）。【结论】添加氧化羊骨油，可以显著影响羊肉味调味基料挥发性风味物质的种类，增强热反应型羊肉味调味基料的风味，反,反-2,4-癸二烯醛与反-2-壬烯醛是改善调味基料最关键挥发性风味物质。

Effect of Oxidized Sheep Bone Oil on Volatile Flavor Compounds of Mutton Flavor Seasoning

【Objective】The effect of a moderate addition of oxidation sheep bone oil on the volatile flavor compounds in thermal reactive mutton flavor seasoning were investigated in order to provide a scientific basis for improving the flavor of the high quality mutton flavor seasoning.【Method】Samples of oxidized sheep bone oil indicating peroxide value, acid value and p-anisidine value were prepared by the control oxidization technology. Influences of sheep bone oil on the volatile flavor compounds in thermal reactive mutton flavor seasoning were discussed. An electronic nose was used to analyze the three thermal reactive mutton flavor seasoning, including without adding sheep bone oil, adding non-oxidized sheep bone oil and adding moderate oxidized sheep bone oil. With the discrimination index of the PCA about the three mutton flavor seasonings as response value, the effects of sheep bone oil on mutton flavor seasonings were studied. The volatile flavor compounds in three systems were analyzed by solid phase micro-extraction (SPME) combined with gas chromatography mass spectrometry (GC-MS), and a parameter named “relative odor activity value (ROAV)”was applied in evaluating the contributions to global odor perception of three systems. The characteristic volatile flavor compounds of mutton flavor seasoning added with oxidized sheep bone oil were identified by cluster analysis (CA) method.【Result】The electronic nose responded differently to the flavor of different mutton flavor seasonings. The discrimination index of adding non-oxidized sheep bone oil and without adding sheep bone oil was 0.589. The discrimination index of adding oxidized sheep bone oil and without adding sheep bone oil was 0.917. The discrimination index of adding non-oxidized sheep bone oil and adding oxidized sheep bone oil was 0.787. A total of 42, 63 and 61 kinds of volatile flavor compounds were identified in the three thermal reactive mutton flavor seasonings, including without adding sheep bone oil, adding non-oxidized sheep bone oil and adding moderate oxidized sheep bone oil. Among these compounds, the predominant ones were aldehydes and hydrocarbons. The relative contents of S, N-containing heterocyclic compounds were not significantly different. Adding sheep bone oil resulted in a significant decrease in hydrocarbons relative contents but a significant increase in aldehydes. CA showed that octanal, nonanal, capraldehyde, (E, E)-2,4-decadienal, tetradecanal, heptaldehyde, (E)-2-nonenal, dodecanal, 1-octen-3-ol, heptanol, (E, E)-2,4- nonadienal were the key volatile flavor compounds of the mutton flavor seasonings. It could be known that the key volatile flavor compounds have more fat ordor with less sweet/green, burnt, and citrus smell. The 11 key volatile flavor compounds could be classified into 3 clusters. After adding oxidized sheep bone oil, the relative odor activity value of (E, E)-2,4-decadienal and (E)-2-nonenal increased, on the contrary, the relative odor activity value of capraldehyde decreased. The relative odor activity value of (E, E)-2,4-decadienal, (E)-2-nonenal and capraldehyde were not significantly different between adding non-oxidized sheep bone oil and without adding sheep bone oil.【Conclusion】After adding oxidized sheep bone oil, the kinds of the volatile flavor compounds were increased, (E, E)-2,4-decadienal and (E)-2-nonenal were the important characteristic volatile flavor compounds for improving the mutton flavor seasoning.