SPME-GC-MS结合ROAV分析捞汁对富含蛋白质凉菜总体风味影响的研究

Analysis of Effect of Compound Dressing Sauce on the Overall Flavor of Protein-Rich Cold Dishes by SPME-GC-MS Combined with ROAV

采用固相微萃取-气相色谱-质谱联用技术检测分析捞汁及4道富含蛋白质的捞汁凉菜中的挥发性风味物质,结合相对气味活度值(relative odor activity value,ROAV)探讨捞汁对捞汁凉菜整体风味的影响。结果表明,该试验共检测出83种挥发性风味物质,包括醛类、醇类、烷类、酸类、酯类、醚类、杂环类化合物等;通过绘制聚类热图,直观地看到各个样品间挥发性风味物质的差异;结合ROAV分析可知,捞汁在浸拌的过程中,对4道凉菜的关键风味产生影响,主要贡献清凉味、樟脑香、杏仁香、果香等风味。

Solid-phase microextraction-gas chromatography-mass spectrometry is used to detect and analyze the volatile flavor compounds in compound dressing sauce and four protein-rich cold dishes,and relative odor activity value(ROAV)is combired to explore the effect of compound dressing sauce on the overall flavor of cold dishes.The results show that 83 volatile flavor compounds are detected,including aldehydes,alcohols,alkanes,acids,esters,ethers,heterocyclic compounds,etc..The differences among volatile flavor compounds of various samples can be seen visually by plotting cluster heat maps.Combined with the ROAV analysis,it can be seen that during the process of soaking and stiring,compound dressing sauce has an effect on the key flavors of the four cold dishes,mainly contributing to the cool flavor,camphor aroma,almond aroma,fruit aroma and so on.