基于ROAV法确定雪菜不同发酵条件下的关键挥发性风味物质

Analysis of key flavor compounds in pickled potherb mustard under different fermentation conditions using relative odor activity value

采用顶空固相微萃取-气质联用技术(Head Space Solid Phase Microextraction,Gas Chromatography-Mass,HS-SPME-GC-MS)检测不同发酵条件(氧气暴露程度、用盐量)下雪菜成品中的挥发性风味物质,并结合相对气味活度值(Relative Odor Activity Value,ROAV)确定关键风味物质.结果表明:在采用密闭发酵雪菜成品中,不同用盐量对挥发性风味物质总量无显著性影响;而在采用半开放发酵的雪菜成品中,7.0%用盐量的雪菜成品中挥发性风味物质总量显著高于5.5%用盐量的雪菜成品.基于ROAV法确定了6种关键风味物质,分别为2-甲基丁酸乙酯、柠檬醛、大马酮、β-紫罗酮、二甲基三硫醚和2-甲氧基-3-仲丁基吡嗪;4种修饰风味物质,分别为1-辛烯-3-醇、芳樟醇、十一醛和4-乙基-2-甲氧基苯酚.

Using head space solid phase microextraction and,gas chromatography-mass,(HS-SPME-GC-MS),the current study was designed to detect the volatile flavor compounds in the pickled potherb mustard under different fermentation conditions(oxygen exposure degree and salt content).The relative odor activity value(ROAV)was combined to identify the key flavor compounds.The results showed that there was no significant effect on the total amount of volatile flavor compounds in the pickled potherb mustard fermented in the closed fermentation.The total amount of volatile flavor compounds in the pickled potherb mustard with 7.0%salt content was significantly higher than that of the pickled potherb mustard with 5.5%salt content.A total of 6 key flavor compounds(ethyl 2-methylbutyrate,citral,damascenone,β-lonone,dimethyl trisulfide and 2-methoxy3-sec-butyl pyrazine)and 4 modified flavor compounds(1-octene-3-ol,linalool,undecanal and 4-ethyl-2-methoxyphenol)were identified by ROAV.