Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland.
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
J Agric Food Chem. 2021 Jun 2;69(21):5986-5996. doi: 10.1021/acs.jafc.1c01475. Epub 2021 May 21.
Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5)-furanone, 4-hydroxy-2,5-dimethyl-3(2)-furanone, (,)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.
白考夫曼鹅腿肉经烤炙后，采用顶空固相微萃取和溶剂辅助风味蒸发法，通过气相色谱-嗅觉测量法进行香气分析。采用香气稀释分析和溶剂辅助风味蒸发法对香气成分进行了定量、重组-遗漏试验和感官评价。鉴定出 30 种具有气味活性值（OAV）且风味稀释因子大于或等于 1 的香气化合物。香气化合物的浓度范围为 0.06-633（μg/kg）。OAV 最高（>1024）的化合物为 2-糠硫醇、2-乙酰基-1-吡咯啉和 1-辛烯-3-酮。9 种关键香气化合物为：2-糠硫醇、2-乙酰基-2-噻唑啉、1-辛烯-3-酮、2-苯乙硫醇、4,5-二甲基-3-羟基-2（5）-呋喃酮、4-羟基-2,5-二甲基-3（2）-呋喃酮、（,）-2,4-癸二烯醛、2-乙酰基-1-吡咯啉和 3-（甲硫基）丙醛。由关键气味物质组成的重组模型中，主导烤炙、肉味/肉汤和脂肪味的强度被评为（10 分制）4.6-5.8 分，相对于原始烤鹅（5.2-6.2）。在对烤鹅肉的描述性感官评价中，定义香气化合物主要为肉味、烤味和脂肪味。
