摘要
采用固相微萃取-气相-质谱(SPME-GC-MS)和同时蒸馏萃取-气相-质谱(SDE-GC-MS)结合嗅闻分析了白鲢鱼的风味活性物质。采用SPME-GC-MS结合时间-强度法(OSME)在白鲢鱼中一共检测到13种风味活性物质。通过SDE-GC-MS结合逐步稀释法(AEDA)在白鲢鱼肉中共检测到16种风味活性物质。白鲢鱼肉中检测到的风味活性物质主要是醇、醛类,风味活性最强的挥发性物质是己醛(hexanal)、E,E-2,4-庚-二烯醛(E,E-2,4-heptadienal)、1-辛烯-3-醇(1-octen-3-ol),它们分别具有青草味、鱼腥味和蘑菇味。
The aroma active compounds in silver carp mince were identified using SPME-GC-MS,SDE-GC-MS combined with olfactometry.SPME-GC-MS combined with OSME determined 13 aroma active compounds,while SDE-GC-MS combined with AEDA determined 16 aroma active compounds.The aroma active compounds in silver carp mince were mainly alcohols,aldehydes,and ketons,among them the most active compounds were hexanal,E,E-2,4-heptadienal,and 1-octen-3-ol,they were described as grassy,fishy,mushroom-like,respectively.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期159-162,共4页
Food Research and Development
