摘要
为探究比较特级初榨橄榄油挥发性香气成分,采用固相微萃取(solid phase micro-extraction,SPME)结合气相色谱嗅闻质谱(gas chromatography-olfactrometry-mass spectrometry,GC-O-MS)联用、感官评价和电子鼻技术对3个国家的6种特级初榨橄榄油挥发性香气成分进行分析。结果表明,电子鼻可以明显区分不同橄榄油;GC-O-MS通过极性色谱柱(DB-Wax)和非极性色谱柱(DB-5)结合分析,鉴定得出65种挥发性香气活性化合物,包括醛类16种,醇类12种,酯类9种,酮类6种,烯烃及萜烯类8种,芳香类5种,酸类3种及6种其他类型化合物。结合文献、检测及嗅闻结果得出特级初榨橄榄油中的特征香气成分为反-2-己烯醛、己醛、反-2-壬烯醛、6-甲基-5-庚烯-2-酮和顺-3-己烯-1-醇等以醛醇为代表的小分子化合物。
In order to compare the difference of volatile compounds in different kinds of extra virgin olive oil,six kinds of extra virgin olive oil from three countries were analyzed by solid phase microextraction（ SPME） combined with gas chromatography-olfactrometry-mass spectrometry（ GC-O-MS）,sensory evaluation,and electronic nose. The results showed that the electronic nose could distinguish different olive oil easily; GC-O-MS combined with polar column（ DB-Wax） and non-polar column（ DB-5） identified 65 kinds of volatile aroma active compounds identified,including 16 kinds of aldehydes,12 kinds of alcohols,9 kinds of esters,6 kinds of ketones,8 kinds of olefins and terpenes,5 kinds of aromatic,3 kinds of acids and 6 other types of compounds. The characteristic aroma components in the extra virgin olive oil were small molecule compounds represented by aldehydes and alcohols,such as（ E）-2-hexenal,hexanal,（ E）-2-nonenal,6-methyl-5-hepten-2-one,（ Z）-3-hexen-1-ol and so on.
作者
刘少敏
何天鹏
薛丹丹
邓海莲
杨平
宋焕禄
王蓓
刘野
LIU Shao-min;HE Tian-peng;XUE Dan-dan;DENG Hai-lian;YANG Ping;SONG Huan-lu;WANG Bei;LIU Ye(Beijing Technology and Business University,School of Food,Beijing Food Additive EngineeringTechnology Research Center,Beijing 100048,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第6期251-256,共6页
Food and Fermentation Industries
基金
国家重点研发计划项目(2016YFD0401104)
