牛肉酶解物对牛肉特征香味形成的影响研究
详细信息Study on influence of beef hydrolysate on the formation of beef characteristics flavour
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摘要: 以五种不同水解度牛肉酶解物分别制备得到5种热反应牛肉香精。利用定量感官分析和GCMS-O分析考察了5种热反应牛肉香精香气成分的变化。结果显示,添加DH29.13%酶解液的牛肉香精样品其牛肉味、肉香味和仿真度相比于其它样品是最强的。GC-O分析也发现DH29.13%的牛肉酶解液赋予形成了种类较多的香气活性化合物,而没有添加牛肉酶解物的肉味香精缺失了这些特征化合物。利用PLSR进行了香气活性化合物、感官评价和牛肉酶解液的肽分子量分布之间的相关性分析,进一步解释了DH为29.13%的牛肉酶解液是赋予热加工牛肉风味的最合适风味前体。Abstract: Five beef process flavours (BPFs) were prepared from enzymatically hydrolysed beef of five different degree of hydrolysis (DH) , respectively.Descriptive sensory analysis and gas chromatography/mass spectrometry-olfactometry (GC/MS-O) analysis were conducted to investigate changes in aroma characteristics of BPFs.Results showed that BPFs by the adding of beef base with DH 29.13% was strongest in beefy, meaty and simulate characteristics compared with others.GC-O analysis indicated that beef base with DH 29.13% gived the development of a wider range of odour-active compounds compared with other beef base, while sample without beef base seemed to miss most of them.Correlation analysis of odour-active compounds, sensory attributes and molecular weight (MW) of peptides through Partial Least Squares Regression (PLSR) further explained that beef base with DH of 29.13% was a desirable precursor for imparting aroma characteristics of beef process flavour.
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