利用Flash E-Nose方法探究不同处理蛋黄的风味变化

Evaluation of Volatile Substances of Different Deodorized Egg Yolk by Flash E-Nose

对新鲜鸭蛋进行腌制和熟制,通过固相微萃取-气相色谱电子鼻联用技术对不同处理的蛋黄的挥发性成分进行分析和鉴定。结果表明:电子鼻能够较好区分不同蛋黄样品的风味。主成分分析显示5个样品间差异明显,电子鼻区分度良好,咸蛋黄风味形成主要来自于腌制。同时,Flash E-Nose可以将不同蛋黄样品中的挥发性气味物质很好地分离开来,蛋黄经过腌制后挥发性物质组成及其相对含量均发生变化,2,2-二氯丙烷、3-丁烯-2-酮、丙酸甲酯、四氢呋喃只有腌制后的蛋黄中才检测到,这可能是腌制的生蛋黄的主要挥发性风味特征物质。

Fresh duck egg is deodorized by salting and heating. The volatile compounds in different processed egg yolk are identified by space solid-phase microextraction coupled with gas chromatography and electronic nose （SPME-GC-E-Nose）. The results show that electronic nose could discriminate different processed egg yolk by flavor characteristics. Principal component analysis（PCA） shows that the apparent difference among 5 samples could be well discriminated by electronic nose, the flavour of salted egg yolk is mainly affected by curing. Meanwhile, the Flash E-Nose could detect and distinguish the volatile substances of samples from fresh egg yolk and salted egg yolk quite well. Both the species and relative content of volatile substances are changed after the pickling process, 2,2-dichloropropane, 3-buten-2-one, methyl propionate, tetrahydrofuran is only detected in salted egg yolk, which may be the main volatile flavor characteristics substances of salted egg yolk.