传统烹饪与软包装无锡酱排骨的挥发性风味成分对比

The Comparison of Volatile Flavor Constituents between Traditional Cooking and Flexible Packaging Wuxi Sauce Sparerib

摘要:

采用固相微萃取（SPME）法和同时蒸馏萃取（SDE）法与气相色谱-质谱联用（GC-MS）技术提取分析传统烹饪无锡酱排骨的挥发性风味成分。与软包装无锡酱排骨进行比较，前者共鉴定出71种化合物，后者共鉴定出76种，共同检测到的物质有31种。两者在醛类及含氮、含硫及其杂环类化合物上的差异较为显著，是两种排骨样品风味差异的主要原因，而茴香等香辛料使用量的差异可能是导致传统烹饪与软包装无锡酱排骨风味差异的另一原因。

Abstract:

The volatile flavor constituents of traditional cooking Wuxi sauce sparerib were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE), and identified by the gas chromatography-mass spectrometry (GC-MS). Compared with the volatile flavor components of flexible packing Wuxi sparerib, the former 71 compounds were identified and the latter 76 species were identified, and both of the detected have 31 species. The differences in the aldehydes and the sulfur-containing compounds, nitrogen-containing compounds and heterocyclic compounds are more significant, which are the main reasons for the different flavor compounds in two sauce spareribs. In addition, the different fennel and other spices usage may be another cause of traditional cooking and flexible packaging Wuxi sauce sparerib flavor differences.