采用动态顶空-气相色谱/质谱分析方法比较了欧洲和澳大利亚煎炸野猪肉与工业基因型猪肉的挥发性特征

MICHAEL LAMMERS, KLAAS DIETZE, WALDEMAR TERNES
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引用次数: 19

摘要

从欧洲(sus scrofa scrofa)和澳大利亚野猪和家猪(sus scrofa domestica)的煎炸肉中产生的挥发物从蒸汽中释放出来,并被Tenax (Alltech GmbH, Unterhaching, Germany)陷阱吸收。用乙醚洗脱,浓缩后得到200µL挥发物提取物。在高极性DB-Wax色谱柱上进行气相色谱分离。可以识别50多种顶空挥发物,并对其浓度进行量化。大多数已鉴定的挥发物已知有助于肉类风味,但尚未被描述为野猪肉的香气。然而,s -甲基-甲硫代磺酸盐首次被描述为肉类的顶空挥发性物质。未发现对野猪肉性状有影响的化合物。事实上,结果表明,野猪和工业基因型猪的肉的不同风味取决于不同数量的强效香气挥发物。苯乙醛和甲基乙醛起着至关重要的作用似乎是可能的。据我们所知,这篇手稿首次研究了煎炸野猪肉所产生的挥发物。结果揭示了品种对猪肉香气挥发物的影响。诚然,野猪的味道与工业基因型猪肉不同,受到许多美食家的赞赏。该研究为基础科学和应用科学提供了有价值的基础。由于采用了经典的气相色谱/质谱分析方法,所得到的数据可以与许多参考文献进行比较,并且易于在普通实验室设备上重复。每种分析物的感官印象的描述在文献中通过气相色谱与嗅觉测定相结合,这是一种已经建立的分析芳香活性肉类挥发物的方法。作者希望这项研究能被视为对野猪肉香气研究的第一个实际途径,并打算用于食品加工或育种等领域的进一步研究。
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A COMPARISON OF THE VOLATILE PROFILES OF FRYING EUROPEAN AND AUSTRALIAN WILD BOAR MEAT WITH INDUSTRIAL GENOTYPE PORK BY DYNAMIC HEADSPACE-GC/MS ANALYSIS

ABSTRACT

Volatiles that arise from frying meat of European (sus scrofa scrofa) and Australian wild boars and domestic pigs (sus scrofa domestica) were freed of vapor and led to a Tenax (Alltech GmbH, Unterhaching, Germany) trap where they were absorbed. Elution with diethyl ether followed and after concentrating, a 200-µL volatiles extract was obtained. Separation of compounds via gas chromatography was performed on a highly polar DB-Wax column. More than 50 headspace volatiles could be identified, and their concentrations quantified. Most of the identified volatiles are known to contribute to meat flavor but have not, as yet, been described for wild boar meat aroma. However, S-methyl-methanthiosulfonate is described as a headspace volatile of meat for the first time. No character impact compound of wild boar meat was identified. In fact, results indicate that the distinguished flavor of meat from wild boar and industrial genotype pigs depends on varying amounts of potent aroma volatiles. That phenylacetaldehyde and methional play a crucial role seems possible.

PRACTICAL APPLICATIONS

This manuscript presents, to our best knowledge, the first investigation about volatiles arising from frying wild boar meat. The results enlighten the influence of the breed to aroma-contributing volatiles of pork. Wild boar admittedly tastes different from industrial genotype pork, and is appreciated by many gourmets. This study is a valuable basis for basic and applied science. As classical gas chromatography (GC)/mass spectrometry is chosen as analytical method, the presented data can be compared with many references and easily repeated with common laboratory equipment. The description of the sensory impression of each analyte is delivered in literature by GC in combination with olfactometry, which is an already well-established method for the analysis of aroma-active meat volatiles. The authors want this study to be seen as the first practical access to the aroma research of wild boar meat, and intend to be of use for further investigations in the field of, e.g., food processing or breeding.

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Journal of Muscle Foods
Journal of Muscle Foods 工程技术-食品科技
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