Effects of some microorganism starter culture on volatile flavor compounds of dry-cured duck

Китайский. 【目的】探讨几种微生物对风鸭挥发性风味化合物的影响,为肉制品发酵剂的开发提供理论依据。【方法】分别以米酒乳杆菌（Lactobacillus sake）、木糖葡萄球菌（Staphylococcus xylosus）和德汉逊氏酵母菌（Dabaryomyces Hansenula）为发酵剂生产风鸭,采用顶空固相微萃取和气质联用（HS-SPME/GC-MS）对发酵风鸭肌肉中的挥发性风味化合物种类和相对含量进行测定。【结果】共检测到风味化合物117种,主要包括酸10种、醛20种、醇17种、酮14种、酯类27种、烃20种、酚类2种和杂环7种。其中对照中检测到64种风味化合物,米酒乳杆菌、木糖葡萄球菌和德汉逊氏酵母菌处理中分别检测到69、69和73种风味化合物。在各处理中,对照样品中烃类含量较高,米酒乳杆菌处理中酸的含量较高,木糖葡萄球菌处理中醛的含量较高,而德汉逊氏酵母菌处理中醇和酯的含量高。【结论】微生物对风鸭挥发性风味化合物的种类和含量都产生了非常明显的影响。这些挥发性风味化合物对风鸭特有风味的形成起到了重要作用。

Английский. [ Objective ] The objective of this study was to discuss the effects of some microorganism starter culture on volatile flavor compounds of dry-cured duck and to provide scientific basis for development of excellent meat starter culture. [Method] Headspace solid phase microextraction combined with gas chromatography-mass spectrometry （HS-SPME/GC-MS） were used to identify the kinds and amount of volatile flavor compounds of dry-cured ducks processed in Lactobacillus sake （L）, Staphylococcus xylosus （S） and Dabaryomyces Hansenulaand （Y）, respectively. [Result] One hundred and seventeen flavor compounds were identified which include ten kind of acids, twenty kinds of aldehydes, seventeen kinds of alcohols, fourteen kinds of ketones, twenty-seven kinds of esters, twenty kinds of hydrocarbons, two kinds of phenols and seven kinds of heterocyclic. Analysis of flavor compounds showed that there were sixty-four kinds of compounds in control, sixty-nine kinds of compounds in sample L, sixty-nine kinds of compounds in sample treated by S and seventy-three kinds of compounds in sample Y. Hydrocarbons compounds were more in control, acids compounds were more in sample treated by L, aldehydes compounds were more in sample treated by S and alcohols and esters compounds were more in sample Y. [ Conclusion ] It can be said that the effects of microorganism on kinds and contents of flavor compounds of dry-cured duck are very significant. All these compounds could play important roles for the specific flavor of dry-cured duck.