牦牛干巴和黄牛干巴挥发性风味特征与差异分析

为分析和鉴定牦牛干巴和黄牛干巴中的特征性风味成分,采用电子鼻和固相微萃取(SPME)/气相色谱-嗅闻-质谱联用(GC-O-MS)方法分析了其中的挥发性风味成分。电子鼻检测结果表明,2组样品之间的风味差异显著(p0.05)。2组样品中共鉴定出54种挥发性化合物,其中,牦牛干巴和黄牛干巴中分别鉴定出42种和50种。2组样品中共有成分38种,包括12种烃类、7种醛类、8种醇类、3种酮类、2种呋喃类、1种酯类和5种其他类,其中,13种成分含量差异显著(p0.05)。烃类在牦牛干巴的风味组成中含量最高,而醛类在黄牛干巴的组成中含量最高。二氢化茚、十六烷、乙酸乙酯、乙酸-2-乙基己酯4种成分是牦牛干巴中的特有成分,3-甲基丁醛、反-2-辛烯醛、反式-2-壬烯醛、4-乙基苯甲醛、3-甲基丁醇、反式-2-癸烯醇、反式-2-辛烯醇、1-壬醇、苯乙醇、醋酸乙烯基酯、己酸乙酯、草蒿脑12种成分是黄牛干巴中的特有成分,这些物质是2组产品的主要差异性物质。脂肪氧化、氨基酸的Strecker降解及微生物代谢是牛干巴产品风味形成的主要来源。本研究将为牛干巴风味品质评价、生产工艺的控制、产品的标准化等提供理论依据。

Characteristics and Differences Analyses of Volatile Flavour Compounds in Dry-cured Yak and Beef

The objectives of this study were to analyze and identify volatile flavour compounds in dry-cured yak and beef by electronic nose and solid phase microextraction/gas chromatography-olfactometry-mass spectrometry (SPME/GC-O-MS). The results obtained from the electronic nose data showed that there were significant differences in flavour characteristics of dry-cured yak and beef ( p <0.05). A total of 54 volatile compounds were identified. Totally 42 and 50 volatile compounds were detected in dry-cured yak and beef, respectively. Only 38 volatile compounds detected in dry-cured yak and beef included hydrocarbons (12), aldehydes (7), alcohols (8), ketones (3), furans (2), esters (1) and others (5). Among these compounds, there were significant differences in content of 13 compounds ( p <0.05). Hydrocarbons were the major compounds in dry-cured yak, and aldehydes were the most abundant volatile compounds in dry-cured beef. Indane, hexadecane, acetic acid ethyl acetate, 2-ethylhexyl ester were detected only in dry-cured yak. 3-methyl -butanal, (E)-2-octenal, (E)-2-nonenal, 4-ethyl-benzaldehyde, 3-methyl-1-butanol, (E)-2-decen-1-ol, (E)-2-octen-1-ol, 1-nonanol, phenylethyl alcohol, acetic acid ethenyl ester, hexanoic acid ethyl ester were detected only in dry-cured beef. Lipid oxidation, Strecker degradation of amino acids and microbial metabolism played an important role in the formation of flavour in dry-cured yak and beef. The results could provide a theoretical basis for flavor quality evaluation, flavor control technology and standardization products of dry-cured yak and beef.