3种处理方式制作的瑶柱主体风味成分分析

Analysis of Flavor Components of Dried Scallop Produced by Three Treatment Methods

使用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用仪(GC-MS)对3组自制瑶柱样品(空白对照组、卡拉胶浸渍及黄原胶浸渍组)的挥发性成分进行萃取、分离鉴定。通过感官阈值、相对气味活度值法确定3组的主体风味成分,并且分析各组主体风味的特征以及产生的方式。结果表明,3组中对各组风味贡献较大的成分包括4种醛类物质(癸醛、戊醛、壬醛、苯甲醛)、3种烃类物质(D-柠檬烯、甲苯、苯乙烯)和三甲胺。3组主要呈现的气味是青香、果香、柑橘香、柠檬香、酒香,并伴有鱼腥味。空白对照组以及黄原胶浸渍组较卡拉胶浸渍组因为酮类物质香叶基丙酮的存在,风味上多了一些热带水果的香味。仅空白对照组检测出了丁内酯,风味上较其余2组多了牛奶的香味。

The volatile components of self-made dried scallop samples(blank control group,carrageenan impregnation and xanthan gum impregnation group before baking)were extracted,separated and identified by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).Three groups of main flavor components were determined by sensory threshold and relative odor activity value methods,and the characteristics of the flavors of each group and the manner of production were analyzed.The results showed that among the three groups,the components contributing a lot to the flavor of each group include four kinds of aldehydes such as furfural,valeraldehyde,furfural and benzaldehyde,and three hydrocarbons such as D-limonene,toluene and styrene,and trimethylamine.Three groups presented the main smell was green,fruity,citrus,lemon,wine and accompanied by the smell of fish.The blank control group and the xanthan gum impregnated group had more flavor of tropical fruit than the carrageenan impregnated group because of the presence of the ketone-like geranyl acetone.Only the blank control group detected butyrolactone,and the flavor of the milk was higher than that of the other two groups.