DOI：10.3969/j.issn.1000-9973.2025.07.014

Study on Formula and Characteristics of Volatile Substances of a Kind of Truffle-Flavored Beef Sauce

QIAO Xing1，ZHANG Hao1，YI Yu-wen²*，HU Jin-xiang1 ， QIAO Ming-feng²，WANG Lin1（1.School of Culinary and Food Engineering，Sichuan Tourism University，Chengdu 610100，China;2. Key Laboratory of Culinary Science in Institutions of Higher Education of Sichuan Province，Sichuan Tourism University，Chengdu 6loloo，China）

Abstract：With the formula and volatile substances of truffle-flavored beef sauce as the research objects， through single factor experiment and orthogonal experiment combined with sensory evaluation，the product formula is optimized. Solid-phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS） combined with odor activity value （OAV） is used to explore the key compounds affecting truffle-flavored beef sauce.The orthogonal experiment results indicate that the sensory score of truffle-flavored beef sauce prepared using 500g beef， 240g Gri fola frondosa ， 150g Tricholoma mongolicum ， 425g black truffle sauce， 200 g olive oil， 55g white truffle oil， 25g squid ink， 15g beef broth and 10g garlic powder is the best. A total of 63compounds are detected by SPME-GC-MS，including 5 thioethers，7 ketones，1O alcohols，7 aldehydes， 8 esters，2 acids， 9 alkenes，10 alkanes and 5 other compounds. Sensory evaluation shows that the addition of white truffle oil can effectively present the truffle flavor. OAV analysis indicates that the sauce prepared with this formula can well exhibit the characteristic truffle aroma. Among them，furfuryl disulfide presents the characteristic aroma of black truffle and is the key compound affecting the flavor of sauce，while dimethyl sulfide methane presents the characteristic aroma of white truffle and is the compound with significant efect on the flavor. The research results have provided new ideas and pathways for the subsequent development and utilization of truffle-flavored special products.

Key words： truffle；beef sauce; solid-phase microextraction-gas chromatography-mass spectrometry； flavor characteristics

松露（truffle）也叫块菌、猪拱菌，最著名的是产自法国的黑松露（Tubermelanosporum）和意大利的白松露（Tubermagnatum）[1]，是一种珍稀的名贵食用菌，兼具营养、保健、药用等[2多种功效于一体，深受各国消费者的喜爱。我国云南地区也有大量产出，海关统计数据显示2023年松露出口32.5吨，研究表明云南松露与法国黑松露的风味相似度高达 96%^[3] ，但是价格仅为法国松露的1/8。国内松露普遍因采摘过早（大多未到最佳成熟期）、保存不当、地区偏远、受运输不便等因素影响，导致国产松露品质参差不齐、价格低迷。云南当地处理野生菌普遍采用油炸后制成菌油，而高温处理对松露独特的香气物质影响特别大，制备后难以保证松露本身的香气和独特的风味特征。鉴于松露的独特价值和魅力，通过开发具有松露风味的牛肉酱既可以引导野生菌市场深加工利用，又可以降低松露产品的价格，引导松露深加工企业开发物美价廉的产品，以期为松露的开发利用提供新的思路和途径，并通过综合利用达到最佳经济效益和社会效益。

目前国外对松露的研究主要集中在品质特征、产地特征、基因多样性等[4-6方面；国内主要研究松露营养、深加工、工艺处理等 。王琪等[10]研究了黑松露处理温度对香肠品质的影响；和丽媛等[11]研究了黑松露玫瑰饼干的配方和工艺；马菲菲等[12]研究了黑松露酱产品的开发工艺。评价食品风味的方法主要有感官评价和仪器分析（智能感官和分子感官）技术。感官评价方便快捷，但稳定性、重复性欠佳。……