基于顶空⁃气相色谱⁃四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜风味物质组成

Identification of Flavor Compounds in Chaoshan Olive Vegetable by Headspace‐Gas Chromatography‐Quadrupole/Time‐of‐Flight Mass Spectrometry and Relative Odor Activity Value

借助顶空-气相色谱-四极杆/飞行时间质谱(headspace-gas chromatography-quadrupole-time of flight-mass spec-trometry,HS-GC-QTOF/MS)技术对橄榄菜挥发性物质进行研究,并结合相对气味活度值(relative odor activity values,ROAV)法确定橄榄菜关键风味物质。结果表明:橄榄菜中共检出挥发性风味物质44种(匹配度大于80%),其中醇类物质6种、烷类物质6种、醛类物质4种、酯类物质4种、酸类物质3种、酮类物质2种、杂环类物质7种,硫化物4种,其他物质8种。环丙基甲基甲醇、丙醛(腥味、青草味)、乙酸(酸香)含量较高,环丙基甲基甲醇、丙醛、乙酸为主要挥发性物质。ROAV>1的物质为乙硫醇、甲硫醇,0.1≤ROAV<1的物质为丙醛。乙硫醇、甲硫醇为关键风味物质,丙醛对橄榄菜风味具有修饰作用。新鲜橄榄菜风味物质丰富,风味良好。

The flavor compounds of Chaoshan olive vegetable were analyzed by headspace-gas chromatography-quadrupole/time-of-flight mass spectrometry(HS-GC-QTOF/MS),along with the determination of relative odor activity values(ROAV).A total of 44 volatile flavor compounds(with matching factors>80%)were de-tected in olive vegetables,including 6 alcohols,6 alkanes,4 aldehydes,4 esters,3 acids,2 ketones,7 het-erocyclic substances,4 sulfides and 8 other substances.Cyclopropyl methyl carbinol,propanal(fishy smell,grassy flavor),and acetic acid(sour aroma)had high content,being the main volatile components.Ethyl mercaptan and methyl mercaptan with ROAV>1 were identified as key flavor substances,and propanal with 0.1≤ROAV<1 contributed to the modification of the overall olive vegetable flavor.Fresh olive vegetable with rich flavor compounds showcased exceptional taste quality.