Song Shiqing, Fan Li, Xu Xiaodong, Xu Rui, Jia Qian, Feng Tao
School of perfume and aroma technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418, China.
Foods. 2019 Mar 2;8(3):87. doi: 10.3390/foods8030087.
Two types of braised pork were prepared from self-made braised sauce added to Maillard reaction intermediate (MRI) and white granulated sugar, respectively. Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) were conducted to investigate their differences in sensory and aroma compounds. The results showed that the effect of self-made braised sauce in braised pork was comparable to white granulated sugar. One-hundred-and-nine volatile flavor compounds were identified by GC-MS using headspace-solid phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE). Thirty-six odor active compounds with retention indexes ranging from 935⁻2465 were identified by aroma extract dilution analysis (AEDA). Additionally, their odor activity values (OAV) were calculated. It was found that 17 aroma compounds showed an OAV greater than 1. Among them, pentanal (almond, pungent), nonanal (fat, green), (E, E)-2,4-decadienal (fat, roast), phenylacetaldehyde (hawthorn, honey, sweet), dodecanal (lily, fat, citrus) and linalool (floral, lavender) reached the highest OAV values (>200), indicating a significant contribution to the aroma of two types of braised pork. These results indicated that the self-made braised sauce added with MRI could be used for cooking braised pork with good sensory characteristics.
分别用添加了美拉德反应中间体（MRI）的自制红烧酱汁和白砂糖制备了两种红烧肉。进行描述性感官分析和气相色谱-质谱联用（GC-MS），以研究它们在感官和香气成分上的差异。结果表明，自制红烧酱汁在红烧肉中的效果与白砂糖相当。采用顶空固相微萃取（HS-SPME）和同时蒸馏萃取（SDE），通过GC-MS鉴定出109种挥发性风味化合物。通过香气提取物稀释分析（AEDA）鉴定出36种保留指数在935⁻2465之间的气味活性化合物。此外，还计算了它们的气味活性值（OAV）。发现有17种香气化合物的OAV大于1。其中，戊醛（杏仁味、刺鼻）、壬醛（脂肪味、青味）、（E，E）-2,4-癸二烯醛（脂肪味、烤味）、苯乙醛（山楂味、蜂蜜味、甜味）、十二醛（百合味、脂肪味、柑橘味）和芳樟醇（花香、薰衣草味）的OAV值最高（>200），表明它们对两种红烧肉的香气有显著贡献。这些结果表明，添加了MRI的自制红烧酱汁可用于烹制具有良好感官特性的红烧肉。
