Bai Shuang, Wang Yongrui, Luo Ruiming, Ding Dan, Bai He, Shen Fei
School of Agriculture Ningxia University Yinchuan China.
Food Sci Nutr. 2020 Dec 10;9(1):499-513. doi: 10.1002/fsn3.2019. eCollection 2021 Jan.
This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.
本研究旨在探究中国西北流行的羊肉制品——工业炒制羊肉臊子在不同炒制阶段的风味变化。采用电子鼻（E-nose）识别不同加工时间点的羊肉臊子气味，并通过固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）进一步鉴定其中的挥发性成分。GC-MS共检测到105种挥发性成分，其中51种为主要挥发性成分。此外，还将样品的GC-MS和电子鼻数据与脂肪酸、粗成分（水分、脂肪、蛋白质）及氨基酸进行了关联分析。炒制时间和温度可能是影响工业炒制羊肉臊子风味差异的关键因素。W1S、W1W、W2S、W2W和W3S传感器的信号强度与蛋白质、脂肪及18种氨基酸呈正相关，但与饱和脂肪酸（SFA）和水分呈负相关。因此，本研究首次利用电子鼻和SPME-GC-MS探究了工业炒制羊肉臊子的风味变化，为具有家庭风味的羊肉炒制产品的工业化生产及风味控制炒制机提供了参考。
