应用AEDA结合OAV值计算鉴定可可液中关键气味活性化合物

Identification of key aroma-active compound in coco mass by AEDA and OAV calculation

AEDA(香气提取物稀释分析)和OAV(气味活度值)计算广泛应用于食品中关键性气味活性化合物的鉴定中。应用这2种方法,经GC-MS,GC-O分析,从可可液中鉴定出49种气味活性化合物。其中,2-甲基丙醛(麦芽香)、3-甲基丁醛(可可香)、2,3-丁二酮(奶油香)、2-乙酰基吡咯啉(爆米花香)、二甲基三硫(蔬菜香)、三甲基吡嗪(坚果香)、2-乙基-3,5-二甲基吡嗪(爆米花香)、2,3-二乙基-5-甲基吡嗪(坚果香)、苯乙醛(玫瑰香)、乙酸苯乙酯(果香、蜜香)、苯甲醇(药香)、γ-辛内酯(奶香)、2-乙酰基吡咯(可可香)、乙酸(酸香)和3-甲基丁酸(酸臭)在FD因子81-243被鉴定为关键性气味活性物质。进一步的定量及OAV值的计算再次鉴定了这些化合物在10-9浓度水平上对可可液整体气味轮廓的关键作用。

Aroma extract dilution analysis （AEDA） and odor activity value （OAV） calculation are commonly used in identifying key aroma-active compounds in food. Application of these two methodologies followed by GC-MS and GC-O, 49 aroma-active compounds were revealed in the cocoa liquid. Among them, 2-methylpropanal（malty, cocoa-like ）, 2-methylbutanal （ malty, cocoa-like ）, 2,3 -butanedione （ cheese-like ）, 2-acetylpyrroline （ popcorn-like ）, dimethyl trisulfide （ cooked-cabbage）, pyrazine, 2-ethyl-3,5-dimethyl- （ popcorn-like ）, pyrazine, trimethyl- （ nutty ）, pyrazine, 3,5-diethyl-2-methyl- （ nutty）, phenylacetaldehyde （ rosy）, phenethyl acetate （ fruity, honey-like）, benzyl alcohol（ medicine-like）, γ-octalactone （ milky）, 2-acetylpyrrole （ nutty ）, acetic acid （ spine, sour）, 3-methylbutyric acid（fecal） were identified as the key aroma-active compounds with the flavor dilution （FD） factor range from 81- 243. The calculation of OAV revealed the pivotal role of these compounds in the whole aroma profile of cocoa liquid at the concentration of ppb.