北京烤鸭腿皮与腿肉关键挥发性风味物质解析

为揭示传统北京烤鸭鸭腿的关键挥发性风味物质,采用固相顶空微萃取-气相色谱-嗅闻-质谱联用仪(HS-SPME-GC-O-MS)对4种最具代表性北京烤鸭的腿皮、腿肉挥发性风味物质进行定性与定量分析,并结合气味活性值(OAV)与贡献率确定关键挥发性风味物质组分,通过风味重组试验、风味缺失试验与感官评价三角检验法确证北京烤鸭关键挥发性风味物质组分。结果表明,从北京烤鸭的腿皮与腿肉中共检测到41种挥发性风味物质,主要为醛类、含硫类、醇类、呋喃类、酸类与酚类;18种挥发性风味物质OAV值大于1,糠硫醇与二甲基三硫贡献率最高,分别为32.62%~72.04%与24.18%~52.03%。风味重组与缺失试验结果表明:糠硫醇与二甲基三硫极显著影响北京烤鸭腿皮与腿肉风味(P<0.01),3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇显著影响北京烤鸭腿皮与腿肉风味(P<0.05)。北京烤鸭的腿皮与腿肉特征风味均为脂肪味、烤肉味与肉香味,其中腿皮脂肪味更加浓郁,腿肉的肉香味更加浓郁。北京烤鸭的腿皮与腿肉关键挥发性风味物质均为糠硫醇、二甲基三硫、3-甲硫基丙醛、己醛、庚醛、辛醛、壬醛、(E,E)-2,4-癸二烯醛与1-辛烯-3-醇。

Analysis of Aroma Compounds in Leg Skin and Leg Meat from Beijing Roasted Duck

In order to determine the key aroma compounds in leg from Beijing roasted duck,the aroma compounds in leg skin and leg meat from 4 most representative Beijing roasted ducks were analyzed qualitatively and quantitatively by using headspace solid-phase microextraction/gas chromatography-olfactometry-mass spectrometry(HS-SPME-GC-O-MS).The key aroma compounds were detected based on odor activity value(OAV)and contribution rate,and were confirmed by flavor recombination,omission experiments and triangulation test of sensory evaluation.The results revealed that 41 aroma compounds in leg skin and leg meat from Beijing roasted duck were determined,including aldehydes,sulfur-containing compounds,alcohols,furans,acids and phenols.18 aroma compounds higher than 1 in OAV were detected,among which 2-furfurylthiol(32.62%-72.04%)and dimethyl trisulfide(24.18%-52.03%)had the highest contribution rate.The results of flavor recombination,omission experiments showed the 2-furfurylthiol and dimethyl trisulfide significantly affected the flavor of leg skin and leg meat in Beijing roasted duck(P<0.01).Meanwhile methional,hexanal,heptanal,octanal,nonanal,(E,E)-2,4-decadienal and 1-octene-3-ol also significantly influenced the flavor of leg skin and leg meat in Beijing roasted duck(P<0.05).The characteristic aroma was fatty,roasty and meaty flavor in leg skin and leg meat from Beijing roasted duck.The leg skin had richer fatty aroma than leg meat.Meanwhile,leg meat had richer roasty aroma.The key aroma compounds of leg skin and leg meat in Beijing roasted duck were 2-furfurylthiol,dimethyl trisulfide,methional,hexanal,heptanal,octanal,nonanal,(E,E)-2,4-decadienal and 1-octene-3-ol.