Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Ultrason Sonochem. 2021 Dec;80:105807. doi: 10.1016/j.ultsonch.2021.105807. Epub 2021 Oct 25.
For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs), respectively. Furthermore, the metabolic pathway of VFCs affected by ultrasound was also investigated. Results demonstrated that ultrasound improved the flavor characteristic of unsmoked bacon by raising the levels of nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate and n-propyl acetate. Enzymatic oxidation was found to be an important metabolic pathway responsible for the development of flavor characteristic after ultrasound treatment, which could be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasound treatment was also confirmed by thiobarbituric acid reactive substances. Consequently, ultrasound is an effective approach to enhance the flavor characteristic of unsmoked bacon.
为了探究超声处理对中式培根风味特征的影响，本研究分别采用感官评价结合电子鼻和顶空-气相色谱-离子迁移谱联用（HS-GC-IMS）技术，对中式培根的整体风味轮廓和特定挥发性风味化合物（VFCs）进行了分析。此外，还研究了超声处理影响 VFCs 的代谢途径。结果表明，超声处理通过提高壬醛、庚醛、辛醛、3-甲基丁醛、乙酸正己酯和乙酸正丙酯的水平，改善了中式培根的风味特征。研究发现，酶促氧化是超声处理后产生风味特征的重要代谢途径，这可能归因于脂肪酶和脂氧合酶活性的增加以及多不饱和游离脂肪酸浓度的升高。超声处理后脂质氧化水平的增加也通过硫代巴比妥酸反应物质得到了证实。因此，超声处理是增强中式培根风味特征的有效方法。
