阿胶的香气活性物质分析

Analysis of Aroma Active Compounds of Ejiao

采用感官分析法构建了阿胶的风味轮廓图。为了深入挖掘阿胶的风味贡献成分,采用固相微萃取法(solid-phase micro-extraction,SPME)和溶剂辅助风味蒸发法(solvent-assisted flavor evaporation,SAFE)两种方法提取阿胶的挥发性物质。以此为基础,利用气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)联用仪和香气活度值(odor activity value,OAV)共同确定其香气活性物质。结果表明,阿胶的风味轮廓主要由阿胶腥味、焦煳味和肉味为主,两种提取方法分别检出44种和52种挥发性物质,SAFE法对阿胶的萃取效果较好。其中,经SPME法共检出香气活性物质34种,GC-O法和OAV法分别检出香气活性物质23种和24种;经SAFE法共检出香气活性物质41种,GC-O法和OAV法分别检出香气活性物质29种和26种。阿胶的关键性香气物质为己醛、2-乙基-6-甲基吡嗪、2,3,5-三甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪、二甲基三硫醚、糠醇、苯乙醇、丁酸、4-甲基戊酸、异戊酸、己酸、辛酸、壬酸和γ-壬内酯,可见,吡嗪类、酸类和含硫化合物是构成阿胶风味轮廓的重要组成。

Sensory analysis was applied to establish the flavor profile of Ejiao.In order to further explore the flavor attributes,both solid-phase micro-extraction(SPME)and solvent assisted flavor evaporation(SAFE)were used to extract volatile compounds from Ejiao,respectively.Subsequently,gas chromatography-olfactometry(GC-O)and aroma activity value(OAV)were both used to determine the aroma active compounds.The attributes contributed to the profile were mainly fishy,scorched and meat flavor of Ejiao.44 and 52 volatile compounds were identified by SPME and SAFE,respectively.34 aroma active substances were identified by SPME including 23 substances identified by GC-O and 24 substances by OAV method.Additionally,41 aroma active compounds were identified by SAFE including 29 compounds by GC-O and 26 compounds by OAV method.The key aroma active compounds of Ejiao were hexanal,2-ethyl-6-methylpyrazine,2,3,5-trimethylpyrazine,3-ethyl-2,5-dimethyl pyrazine,2,5-dimethylpyrazine,2-ethyl-5-methylpyrazine,dimethyl trisulfide,decyl alcohol,phenylethyl alcohol,butyric acid,4-methyl valeric acid,isoprene acid,caproic acid,octanoic acid,citric acid andγ-decalactone.In general,pyrazines,acids and sulfur-containing compounds were the most valuable components contributed to the flavor profile of Ejiao.