刘颜 张兴国 谢飞 李景军 熊国远

摘要： 选取3种天然香辛料和羊肉煮制，采取单因素试验和正交试验，通过感官评价、电子鼻以及顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），评价3种天然香辛料添加量对羊肉（汤）卤煮风味的改善效果以及对羊肉（汤）风味物质组成的影响，并对最佳香辛料配方卤煮前后羊肉（汤）中风味物质进行分析。结果表明，香汁中大茴香、月桂、丁香的最佳添加量分别为0.15%、0.20%、0.07%（质量分数）。卤煮过后的羊肉和羊肉汤相比于纯羊肉与纯羊肉汤的茴香脑、乙酸松油酯、丁香酚等挥发性风味物质含量显著增加，其中改变最为显著的是丁香酚（P<0.05）。感官评价结果显示，香辛料的添加显著改善了羊肉的风味，提高了羊肉风味的可接受度。

关键词： 羊肉;天然香辛料;挥发性风味物质;电子鼻;气相色谱-质谱联用

中图分类号： TS251.5+3   文献标识码： A   文章编号： 1000-4440（2021）04-1016-09

Effect of natural spices on the volatile flavor of stewed mutton

LIU Yan1， ZHANG Xing-guo2， XIE Fei2， LI Jing-jun1， XIONG Guo-yuan2

（1.College of Food Engineering， Anhui Science and Technology University， Fengyang 233100，China;2.School of Tea and Food Science & Technology/Anhui Engineering Laboratory for Agro-products Processing， Anhui Agricultural University， Hefei 230036，China）

Abstract： Three kinds of natural spices were selected and added to the mutton during cooking process. Single factor test and orthogonal test were designed to evaluate the effect of additive amount of three natural spices on the improvement of stewed mutton （mutton soup） flavor and its flavor substances by sensory evaluation， electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）. Then flavor substances in the mutton before and after stewed with the best formula were also analyzed. The results showed that the optimal additive amount of the mixed spices was 0.15% anise， 0.20% laurel and 0.07% clove（spices weight∶water volume）.Contents of volatile flavor substances such as anethole， terpinyl acetate and eugenol in the stewed mutton and mutton soup increased significantly compared with pure mutton and mutton soup， among which eugenol changed the most significantly （P<0.05）. According to sensory evaluation results， the added spices significantly improved the flavor and the overall acceptability of mutton.

Key words： mutton;natural spices;volatile flavor substance;electronic nose;gas chromatography-mass spectrometry （GC-MS）

羊肉肉質细嫩，味道鲜美，但羊肉特有的膻味影响了消费者对它的接受度。羊肉的膻味主要来源于脂肪组织的脂溶性物质，其中游离脂肪酸是膻味物质的主要成分[1]。应铁进[2]研究发现中草药（白芷、砂仁、绿豆等）可暂时遮掩羊肉的膻味，王振东[3]研究指出胡萝卜、白萝卜、绿豆和板栗打成汁后添加到羊肉中进行腌制、煮制处理，再测定羊肉的游离脂肪酸含量，发现食材汁对羊肉膻味的去除有明显效果。刘彩凤等[4]、罗燕[5]用百里香和中草药方剂对羊进行饲喂，发现百里香可以降低滩羊肌肉中烷类、烃类、醇类、醛类化合物的百分含量，进而改善羊肉风味，方剂Ⅲ（含苍术、肉桂、茴香、陈皮、山楂等成分）可以改善羊肉的膻味。……