摘 要

盐水鸭又叫桂花鸭，是南京著名特产，中国地理标志产品，其肉质鲜嫩、口味鲜美、肥而不腻。在所有品质特点中，风味是影响盐水鸭品质的因素之一。本研究目的是在传统盐水鸭风味的基础上，研制可强化传统盐水鸭特征风味的风味料。

在对市场上销售份额较大的盐水鸭进行风味分析的基础上，进一步研究各种香辛料对盐水鸭风味影响大小，优化盐水鸭特征风味料的组成。主要采用电子鼻分析技术结合感官评定进行评价，利用电子鼻自带分析软件对所采集的数据进行主成分分析。研究表明原配方13种香辛料（包括生姜、葱和黄酒）中白芷、小茴香和草果对盐水鸭风味影响较小。风味强化研究中剔除白芷、小茴香和草果后添加丁香、肉豆蔻、山萘和良姜，实验后发现山萘和良姜对风味影响较小，剔除后其他香辛料组成的香辛料包可增强盐水鸭风味，盐水鸭特征风味料配方组成为花椒、八角、桂皮、辛夷、白豆蔻、香叶、香砂、生姜、葱、黄酒、丁香和肉豆蔻。

关键词：盐水鸭 风味 香辛料 电子鼻 感官评价

The development of boiled salted duck characteristic spice recipe

Abstract

As a China geographic indication product,boiled salted duck,a famous Nanjing specialty,is also called osmanthus duck.Boiled salted duck meat is tender,delicious,fat but not greasy .In all the quality characteristics,flavor is one of the factors affecting the boiled salted duck quality.The purpose of this study is to develop boiled salted duck characteristic flavorings which can used to enhance the flavor of traditional boiled salted duck on the basis of traditional boiled salted duck.

On the basis of the analysis of those boiled salted ducks with large shares in the market,the influence of various spices on the flavor of boiled salted duck is researched further to optimize the composition of boiled salted duck characteristic flavor materials.In this research,the samples are analyzed by electronic nose technology mainly in combination with sensory evaluation. The data collected by electronic nose is analyzed by its analysis software.The results show that radix angelicae ,fennel and tsao-ko have a smaller influence on boiled salted duck flavor in the original recipe including ginger,welsh onion and yellow rice or millet wine.In the research on the enhancement of flavor,radix angelicae ,fennel and tsao-ko are rejected from the original recipeand and clove,nutmeg,kaempferia and falangal are added to it.The experimental results show that kaempferia and falangal have little effect on flavor.After kaempferia and falangal are rejected, the new spice bag can enhance the flavor of boiled salted duck.Boiled salted duck characteristic spice recipe is composed of Chinese prickly ash,star aniseed,Chinese cassia,biond magnolia flower,elettaria cardamomum,laurel,Xiangsha,gringer,welsh onion,yellow rice or millet wine,clove and nutmeg.

Key Words: boiled salted duck；flavor；spice；electronic nose；sensory evaluation

目 录

摘 要······························································Ⅰ

ABSTRACT························································Ⅱ

1. 文献综述····················································1

1.1 盐水鸭概述··················································1

1.2 盐水鸭风味研究现状··········································1

1.2.1 挥发性风味化合物及其产生机制····························1

1.2.2 加工工艺对风味的影响····································2

1.2.3 卤水对风味的影响········································2

1.2.4 温度对风味的影响·······································2

1.2.5 品种对风味的影响·······································3

1.2.6 香辛料对风味的影响······································3

1.3 本课题的研究内容及意义······································4

1. 不同品牌盐水鸭风味的差异性分析·······························5

2.1 实验材料与仪器··············································5

2.1.1 实验材料················································5

2.1.2 实验仪器···············································5

2.2 实验方法····················································5

2.2.1 电子鼻实验··············································5

2.2.2 感官评价···············································5

2.2.3 统计分析···············································5

2.3 结果与讨论··················································6

2.3.1 不同盐水鸭样品对电子鼻传感器信号分析····················6

2.3.2 盐水鸭气味指纹图谱分析··································7

2.3.3 不同盐水鸭样品电子鼻主成分分析··························8

2.3.4 感官评价分析············································9

第三章 盐水鸭特征风味料的研制······································11

3.1 实验材料与仪器·············································11

3.1.1 实验材料··············································11

3.1.2 实验仪器··············································11

3.2 实验方法···················································11

3.2.1 盐水鸭加工工艺········································11

3.2.2 原配方中香辛料对风味的影响····························12

3.2.3 风味强化配方对风味的影响及其与原配方的比较············12

3.2.4 新添4种香辛料分别对风味的影响························13

3.2.5 新配方剔除山萘、良姜后对风味的影响及其与原配方的比较···13

3.2.6 统计分析··············································13

3.3 结果与讨论················································14

3.3.1 原配方中香辛料对风味的影响····························14

3.3.2 风味强化配方对风味的影响及其与原配方的比较············20

3.3.3 新添4种香辛料分别对风味的影响························21

3.3.4 新配方剔除山萘、良姜后对风味的影响及其与原配方的比较··23

1. 结论与展望·····················································25

4.1 结论·························································25

4.2 展望·························································25

参考文献··························································26

致 谢·····························································28

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