摘要
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.
作者
余平莲
李文钊
王未
吴静
阮美娟
YU Ping-lian LI Wen-zhao WANG Wei WU Jing RUAN Mei-juan(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianiin 300457, Chin)
出处
《中国调味品》
CAS
北大核心
2017年第2期24-27,共4页
China Condiment
基金
"十二五"国家科技支撑计划项目(2012BAD33B09)
国家科技支撑计划项目(2012BAD31B06)