姚力为,邓静,易宇文,刘阳,朱开宪,吴华昌

• 1:成都大学食品与生物工程学院
• 2:四川旅游学院烹饪科学四川省高等学校重点实验室

摘要(Abstract)：

为探究烹饪熟度对牛排挥发性化合物的影响，文章采用感官分析、电子鼻和GC-IMS分析不同烹饪熟度(生肉、一分熟、三分熟、五分熟、七分熟和九分熟)牛排中挥发性化合物的差异。感官结果表明，随着烹饪熟度的增加，牛排在嫩度、多汁性和外观上的分数先升高后降低，而在整体风味和整体接受度上其值一直增加，当牛排熟度为九分熟时，整体感官最佳；电子鼻结果表明，样品在T、P传感器上具有较高的值，并且随着烹饪熟度的增加，传感器上的值也在不断增加，说明烹饪熟度会增加样品中挥发性化合物的浓度；GC-IMS结果表明，在样品中共鉴定出88种挥发性化合物，主要是醇类、醛类、酮类和酯类，并且随着熟度的增加，样品中化合物的浓度增加，通过ROAV共计算出12种特征性风味物质(ROAV>1),对样品整体风味具有较高的贡献作用，并且1-辛烯-3-酮的贡献作用最突出；通过Pearson相关性发现，异戊醇(单体、二聚体)、正己醇(单体、二聚体)和2-乙基-3-甲基吡嗪与传感器T、P具有较高的相关性。文章着重分析了不同熟度下牛排挥发性风味物质的变化，为西餐牛排煎制的烹饪工艺优化和品质控制提供了参考依据。

关键词(KeyWords)： 烹饪熟度;牛排;挥发性风味物质;电子鼻;GC-IMS

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅重点研发项目(23ZDYF3065);; 四川省教育厅科技创新团队项目(21SCTUTG01)

作者(Author): 姚力为,邓静,易宇文,刘阳,朱开宪,吴华昌

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