复合精油涂层对干腌火腿挥发性风味品质的影响研究

采用电子鼻法分析复合精油涂层对火腿风味品质的影响,并通过气相色谱-质谱联用技术研究其对火腿半膜肌及股二头肌中挥发性风味物质组成的影响。电子鼻结果表明,复合精油涂层能提高火腿半膜肌中芳香类、烷烃类、萜烯类化合物的风味特征,且能降低含氮类、有机硫化物类化合物的风味特征,而股二头肌中风味特征无明显变化。GC-MS分析结果表明,在半膜肌中,除酮类风味物质外,涂层组的风味物质数量均高于未涂层组,而多出的风味物质种类分别为烃类5种、醇类2种、酯类1种、酸类3种、醛类1种、其他类2种;增加诸如1-辛烯-3醇、2-甲基-1-丁醇、3-甲基丁醛、2-辛烯醛等特征性风味物质的相对含量;复合精油涂层对火腿股二头肌中挥发性风味化合物种类数量及相对含量均无显著(p>0.05)影响,这是由于涂层中的植物精油无法渗透至股二头肌,从而无法对股二头肌的风味产生影响。因此复合精油涂层对提高火腿半膜肌风味品质有明显的促进作用,可以用于干腌火腿的风干成熟中。

Effect of complex plant essential oil coating on the volatile flavor compounds of dry-cured ham

The electronic nose method was used to analyze effects of compound essential oil coating on the flavor quality of dry cured ham. Effects of compound essential oil coating on volatile flavor compounds of semimembranosus and Biceps femoris muscle was studied by GC-MS. The results of E-nose showed that the compound essential oil coating could increase the flavor characteristics of aromatic,alkane and terpene compounds in semimembranosus,and decrease the flavor characteristics of nitrogen and organic sulfide compounds. But no significant changes in biceps femoris muscle. The results of GC-MS showed that the count of flavor in coating groups were higher than that of the uncoated group in semimembranosus except ketones flavor and excess flavor substances were 5 hydrocarbons,2 alcohols,1 esters,3 acids,1 aldehydes and other 2 species;increasing relative content of characteristic flavor compounds such as 1-octene-3 alcohol,2-methyl-1-butanol,3-methyl aldehyde,2-octenal. In addition,GC-MS results showed that the effects of composite coating on the quantity and relative contents of volatile flavor compounds in biceps were not significant(p>0.05),which on account of complex plant essential oil in the coating could not permeate into biceps,so had no effect on the flavor of biceps. Therefore,the composite oil coating could improve the semimembranosus quality and be used for dry-cured ham matured.