大黄鱼糟制过程中风味物质及风味活性物质分析

Analysis of Volatile Compounds and Odor-active Compounds in Fermented Large Yellow Croaker

采用顶空固相微萃取-气相色谱-质谱联用技术分析不同糟制阶段的大黄鱼挥发性风味成分,结合感觉阈值,用相对气味活度法评价挥发性风味成分对总体风味的影响程度,结果表明,糟制0 d和1 d的主体风味成分为壬醛、2,3-戊二酮、辛醛、1-辛烯-3-醇、庚醛、己醛、乙酸乙酯和3-甲基-1-丁醇;糟制12 d和16 d的主体风味成分为乙酸乙酯、辛酸乙酯、苯甲醛、2-乙基呋喃、己醛、苯乙醇、苯乙醛、反-2,4-庚二烯醛和3-甲基-1-丁醇;糟制30 d和35 d的主体风味成分包括乙酸乙酯、辛酸乙酯、反-2-癸烯醛、苯甲醛、2-乙基呋喃、1-辛烯-3-醇、苯乙醇、己醛、反-2,4-庚二烯醛、苯乙醛和2-戊基呋喃等物质。挥发性风味物质含量从51.51%增加至84.06%。

The volatile flavor compounds in the large yellow croaker were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value （ROAV） combined with odor threshold.The results indicated that 1-Nonanal,2,3-Pentanedione,octanal,1-Octen-3-ol,Heptaldehyde,Hexanal,Ethyl acetate,3-Methyl-1-butanol were the key compounds in the muscle of the sample of 0 d and 1 d fermented yellow croaker;Ethyl acetate,Ethyl caprylate,Benzaldehyde,2-Ethylfuran,Hexanal,Phenethyl alcohol,Phenylacetaldehyde,2,4-Heptadienal,3-Methyl-1-butanol were the key compounds in the muscle of the sample of 12 d and 16 d fermented yellow croaker.Ethyl acetate,Ethyl caprylate,2-Decenal,Benzaldehyde,2-Ethylfuran,Hexanal,Phenethyl alcohol,Phenylacetaldehyde,1-Octen-3-ol,2,4-Heptadienal,2-Pentylfuran were the key compounds in the muscle of the sample of 12 d and 16 d fermented yellow croaker.The content of the volatile compounds increased from 51.51% to 84.06% during the processing.