加工条件对烤制鹌鹑蛋挥发性风味物质的影响

Effect of Processing Conditions on the Key Flavor Compounds of Baked Quail Eggs as Analyzed by “ROAV” Method

以鹌鹑蛋为原料,采用顶空固相微萃取与气相色谱-质谱相结合的方法对不同烤制条件下鹌鹑蛋熟制品挥发性风味物质进行分析和研究。应用"相对气味活度值(ROAV)"评价各个成分对烤制鹌鹑蛋总体风味的贡献程度。结果表明,对烤制鹌鹑蛋风味贡献作用最大的主要是1-辛烯-3-醇、乙酸异戊酯、碳原子数在10个以下的饱和或者不饱和的脂肪醛等。随着温度的升高和烤制时间的延长,醛类的含量基本都增多,乙酸异戊酯的含量减少,杂环类含量呈现先增多后减少的趋势。不同温度、不同时间烤制的鹌鹑蛋风味有共同之处,同时也具有一定的差异。

The volatile flavor compounds in quail eggs under different baking conditions were analyzed by headspace solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）. Relative odor activity value （ROAV） was applied to evaluate the contribution of various ingredients to the overall flavor of baked quail eggs. Results indicated that 1-octene-3-ol, isoamyl acetate, saturated or unsaturated fatty aldehydes （carbon atom number ~〈 10） were the major flavor components of baked quail eggs. With increasing of temperature and extended baking time, the concentration of aldehydes was increased while the concentration of isoamyl acetate was reduced. In addition, the concentration of heterocycle was increased first and then decreased. The flavor of quail eggs baked at different temperatures for different times revealed both identical and different characteristics.