应用气相色谱—质谱联用与感官评价分析猪肉丸子风味

姬雪可+杨璐+郑丽敏

摘 要：为评价分析消费者对不同猪肉丸子的喜爱程度，对4 种肥瘦比不同的猪肉丸子进行感官评价，并用顶空固相微萃取-气相色谱-质谱（headspace-solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）法获取丸子的挥发性风味物质。感官评价结果表明：4 种丸子的香味、嫩度、多汁性、受喜爱程度等感官评价指标差异显著，嫩度、多汁性与受喜爱程度的相关性大于香味与受喜爱程度的相关性。对4 种丸子共有的挥发性风味物质进行相对气味活度值（relative odor activity value，ROAV）分析，确定丸子的关键挥发性风味物质为己醛、辛醛、壬醛、反式-2-壬烯醛、桉树醇、1-辛烯-3-醇。使用偏最小二乘回归（partial least squares regression，PLSR）模型对香味和关键挥发性风味物质进行分析，发现所有关键挥发性风味物质都与香味相关，其中己醛和桉树醇对香味具有显著影响。

关键词：猪肉丸子；感官评价；顶空固相微萃取-气相色谱-质谱法；相对气味活度值；偏最小二乘回归

Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls

JI Xueke1， YANG Lu1，*， ZHENG Limin1，2

（1.College of Information and Electrical Engineering， China Agricultural University， Beijing 100083， China；

2.Beijing Laboratory of Food Quality and Safety， China Agricultural University， Beijing 100083， China）

Abstract： In order to evaluate and analyze consumers affection for different pork balls， four pork balls with different fat-to-lean meat ratios were evaluated by sensory evaluation and the volatile flavor compounds were determined by headspace-solid phase microextraction coupled to gas chromatography-mass spectrometry （HS-SPME-GC-MS）. Through the sensory evaluation， we found significant differences in aroma， tenderness， juiciness and consumer liking among four meatball samples. Consumer liking was more correlated with tenderness and juiciness than with aroma. Based on the relative odor activity values （ROAV） for the volatile flavor compounds which were common to all samples， hexanal， octanal， nonanal，

（E）-non-2-enal， cineol， 1-octen-3-ol were identified as the key volatile compounds of pork balls. A partial least squares regression （PLSR） model was developed for the analysis of aroma and key volatile compounds. We also found that all the key volatile compounds， especially hexanal and cineol， were related to the aroma of pork balls.

Key words： pork balls； sensory evaluation； headspace-solid phase microextraction coupled to gas chromatography-mass spectrometry （HS-SPME-GC-MS）； relative odor activity value （ROAV）； partial least squares regression （PLSR）

DOI：10.7506/rlyj1001-8123-201707008

中圖分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2017）07-0044-06

引文格式：

姬雪可， 杨璐， 郑丽敏. 应用气相色谱-质谱联用与感官评价分析猪肉丸子风味[J]. 肉类研究， 2017， 31（7）： 44-49. DOI：10.7506/rlyj1001-8123-201707008. http：//www.rlyj.pub

JI Xueke， YANG Lu， ZHENG Limin. Application of gas chromatography-mass spectrometry and sensory evaluation for flavor analysis of pork balls[J]. Meat Research， 2017， 31（7）： 44-49. DOI：10.7506/rlyj1001-8123-201707008. http：//www.rlyj.pubendprint

猪肉丸子是猪肉常见的加工方式，分析消费者对不同肥瘦比猪肉丸子喜爱程度的差异、确定猪肉丸子中影响消费者评价的挥发性风味物质和感官指标对于猪肉丸子生产过程中的成本控制和配方研究具有参考意义。

传统感官分析技术的定义是用于唤起、测量、分析和解释通过视觉、嗅觉、味觉和听觉而感知到的食品及其物质的特征或性质的一种科学方法[1]。……