一种松露风味牛肉酱配方及挥发性物质特征研究

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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。（剩余11089字）