新鲜大蒜与炸蒜油挥发性风味物质的对比分析

Analysis of Volatile Flavor Constituents of Fresh Garlic and Fried Garlic Oil

采用溶剂辅助风味蒸发（SAFE）方法结合气相色谱-质谱联用仪（GC-MS）对新鲜大蒜和炸蒜油的挥发性风味成分进行分析,分别定性、定量出39种和62种挥发物质。新鲜大蒜与炸蒜油的挥发性风味物质的差异主要体现在杂环类、醚类和醛类化合物。利用气相色谱-嗅闻-质谱联用仪（GC-O-MS）和气味活性值（OAV）发现：由于炸蒜油中的3-乙烯基-4H-1,2-二噻烯（新鲜大蒜98.366 ng/g,炸蒜油8.665 ng/g）,2-乙烯基-4H-1,3-二噻烯（新鲜大蒜293.530 ng/g,炸蒜油18.522 ng/g）,1,2-二硫杂-3-环戊烯（新鲜大蒜6.177 ng/g,炸蒜油0.050 ng/g）和二烯丙基二硫醚（新鲜大蒜18.024 ng/g,炸蒜油5.633 ng/g）含量相较于新鲜大蒜中的含量下降,导致蒜辛辣味、生蒜味减弱,而反,反-2,4-癸二烯醛（0.112 ng/g）的存在为炸蒜油提供了油炸味。

Solvent-assisted flavor evaporation（SAFE） and gas chromatography-mass spectrometry（GC-MS） were used to extract and analyze the volatile flavor components of fresh garlic and fried garlic oil. A total of 39 volatile compounds were identified in fresh garlic, 62 volatile compounds were identified in fried garlic oil. Differences in the volatile flavor constituents of fresh garlic and fried garlic oil mainly reflected in heterocyclic, ethers and aldehydes compounds. By gas chromatography-olfactometry-mass spectrometry（GC-O-MS） combined with odor activity values（OAV） analysis, the content of 3-vinyl-4 H-1,2-dithiin（fresh garlic 98.366 ng/g, fried garlic oil 8.665 ng/g）, 2-vinyl-4 H-1,3-dithiin（fresh garlic 293.530 ng/g, fried garlic oil 18.522 ng/g）, 3 H-1,2-dithiolene（fresh garlic 6.177 ng/g, fried garlic oil 0.050 ng/g） and diallyl disulfide（fresh garlic 18.024 ng/g, fried garlic oil 5.633 ng/g） in fried garlic oil was lower than that in fresh garlic, which weakened spicy odor of garlic and smell of fresh garlic in fried garlic oil. The presence of E,E-2,4-decadienal（0.112 ng/g） provided fried odor of fried garlic oil.