摘要
通过溶剂辅助风味蒸发系统(SAFE)和同时蒸馏提取技术(SDE)与气相色谱-嗅闻仪-质谱联机法(GC-O-MS)结合,对已发酵18个月的金华火腿皮下脂肪气味化合物进行定性定量分析和感官评价.SAFE和SDE法分别检测并嗅闻到40种和22种气味活性化合物,对脂肪气味贡献度较大的10种关键性化合物分别是:己醛、庚醛、二异丙基二硫醚、辛醛、反-2-辛烯醛、3-甲基丁酸、反,反-2,4-癸二烯醛、γ-癸内酯、γ-十一内酯和苯乙酸.
The odor active compounds in subcutaneous fat of Jinhua ham fermented for 18 months were extracted by solvent-assisted flavorevaporation （SAFE） and simultaneous distillation extraction （SDE） methods and analyzed by gas chromatography-Olfactrometry-mass spectrometry （GC-O-MS）. Totally 40 odorants were detected by SAFE while 22 odorants were detected by SDE. About 10 odorants were identi- fled as key odor active compounds, which were hexanal, heptanal, isopropyl disulfide, octanal, （E）-2-octenal, 3-methylbutanoic acid, （ E, E） -2,4-decadienal, γ-decalactone, and γ-undecalactone.
出处
《食品科学技术学报》
CAS
2014年第1期40-46,共7页
Journal of Food Science and Technology
基金
"十二五"农村领域国家科技计划项目(2011AA100805-0-3)
关键词
SAFE
SDE
金华火腿皮下脂肪
气味活性物质
solvent-assisted flavourevaporation
simultaneous distillation extraction
subcutaneous fat ofJinhua ham
odor active compounds
