摘要
目的:采用顶空固相微萃取法结合气相色谱质谱联用技术(HS-SPME-GC-MS)分离鉴定不同加工阶段秋刀鱼(Cololabis saira)的挥发性成分。方法:用气味阈值计算相对气味活度值(ROAV),确定样品的关键风味物质;利用主成分和变量投影重要性分析值(VIP)分析不同阶段的特征风味及化合物。结果:秋刀鱼样品中共检出63种挥发性成分,醛类是主要的风味物质。6个关键风味化合物分别为(E,Z)-2,6-壬二烯醛、辛醛、3-甲硫基丙醛、(Z)-4-庚烯醛、(E,E)-2,6壬二烯醛和1-辛烯-3醇。结论:腌制前的秋刀鱼香气特征为蘑菇香,腌制后样品的香气特征为鱼香和果香,油炸处理的秋刀鱼风味物质最为丰富,香气特征是油脂香和肉香。
Objective:Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to separate and identify the volatile components of Pacific saury.Methods:The odor threshold was used to calculate the relative odor activity value(ROAV)to determine the critical aroma component of the samples under different processing stages.Principal components analysis and variable importance for the projection(VIP)values were used to determine characteristic flavor compounds at different stages.Results:The results showed that 63 volatile components were detected in Pacific saury samples,and aldehydes were the main flavor substances.(E,Z)-2,6-nonadienal,Octanal,Methional,(Z)-4-heptenal,(E,E)-2,6 nonadienal and 1-octene-3 alcohol were considered the essential flavors compounds.Conclusion:The aroma of Pacific saury before salting was characterized with mushroom aroma,while those after salting were fishy and fruity.The flavor components of saury processed by frying were the most abundant,and the aroma was characterized by fat and meaty.
作者
吴丽香
张雯
童秋霞
倪莉
WU Li-xiang;ZHANG Wen;TONG Qiu-xia;NI Li(Institute of Food Science and Technology,Fuzhou University,Fuzhou,Fujian 350108,China;Fujian Food Biotechnology Innovation Engineering Technology Research Center,Fuzhou,Fujian 350108,China)
出处
《食品与机械》
北大核心
2021年第9期29-36,共8页
Food and Machinery
基金
福州市科技重大项目(编号:榕科[2017]325号)。
