[1]刘颜,张兴国,谢飞,等.天然香辛料对卤煮羊肉挥发性风味物质的影响[J].江苏农业学报,2021,(04):1016-1024.[doi:doi:10.3969/j.issn.1000-4440.2021.04.026]
　LIU Yan,ZHANG Xing-guo,XIE Fei,et al.Effect of natural spices on the volatile flavor of stewed mutton[J].,2021,(04):1016-1024.[doi:doi:10.3969/j.issn.1000-4440.2021.04.026]
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天然香辛料对卤煮羊肉挥发性风味物质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年04期
页码:
1016-1024
栏目:
加工贮藏·质量安全
出版日期:
2021-08-28

文章信息/Info

Title:
Effect of natural spices on the volatile flavor of stewed mutton
作者:
刘颜1; 张兴国2; 谢飞2; 李景军1; 熊国远2
（1.安徽科技学院食品工程学院，安徽凤阳233100；2.安徽农业大学茶与食品科技学院/安徽省农产品加工工程实验室，安徽合肥230036）
Author(s):
LIU Yan1; ZHANG Xing-guo2; XIE Fei2; LI Jing-jun1; XIONG Guo-yuan2
(1.College of Food Engineering, Anhui Science and Technology University, Fengyang 233100，China;2.School of Tea and Food Science & Technology/Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036，China)
关键词:
羊肉; 天然香辛料; 挥发性风味物质; 电子鼻; 气相色谱-质谱联用
Keywords:
mutton; natural spices; volatile flavor substance; electronic nose; gas chromatography-mass spectrometry (GC-MS)
分类号:
TS251.5+3
DOI:
doi:10.3969/j.issn.1000-4440.2021.04.026
文献标志码:
A
摘要:
选取3种天然香辛料和羊肉煮制，采取单因素试验和正交试验，通过感官评价、电子鼻以及顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），评价3种天然香辛料添加量对羊肉（汤）卤煮风味的改善效果以及对羊肉（汤）风味物质组成的影响，并对最佳香辛料配方卤煮前后羊肉（汤）中风味物质进行分析。结果表明，香汁中大茴香、月桂、丁香的最佳添加量分别为0.15%、0.20%、0.07%（质量分数）。卤煮过后的羊肉和羊肉汤相比于纯羊肉与纯羊肉汤的茴香脑、乙酸松油酯、丁香酚等挥发性风味物质含量显著增加，其中改变最为显著的是丁香酚（P<0.05）。感官评价结果显示，香辛料的添加显著改善了羊肉的风味，提高了羊肉风味的可接受度。
Abstract:
Three kinds of natural spices were selected and added to the mutton during cooking process. Single factor test and orthogonal test were designed to evaluate the effect of additive amount of three natural spices on the improvement of stewed mutton (mutton soup) flavor and its flavor substances by sensory evaluation, electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Then flavor substances in the mutton before and after stewed with the best formula were also analyzed. The results showed that the optimal additive amount of the mixed spices was 0.15% anise, 0.20% laurel and 0.07% clove（spices weight∶water volume）.Contents of volatile flavor substances such as anethole, terpinyl acetate and eugenol in the stewed mutton and mutton soup increased significantly compared with pure mutton and mutton soup, among which eugenol changed the most significantly (P<0.05). According to sensory evaluation results, the added spices significantly improved the flavor and the overall acceptability of mutton.

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备注/Memo

备注/Memo:
收稿日期：2020-12-08基金项目：安徽省科技重大专项（18030701212、17030701021、17030701036）；2020年度烹饪科学四川省高等学校重点实验室开放基金项目（PRKX2020Z25）作者简介：刘颜（1987-），女，江西萍乡人，硕士，讲师，主要从事肉品加工与质量安全控制研究。（E-mail） 04pengben@163.com通讯作者：熊国远，（E-mail）guoyuanx@ahau.edu.cn
更新日期/Last Update: 2021-09-06