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底播虾夷扇贝活品流通前后挥发性成分的对比分析 被引量:19

Volatile Compounds in Sowing Enhanced Yesso Scallop before and after Transport
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摘要 采用顶空固相微萃取法收集香气成分,通过气相色谱-质谱联用对同一批次刚刚捕捞出水以及干露航空运输后2种状态的虾夷扇贝的蒸制后挥发性香气成分进行分析,并基于各挥发物的感受阈值,以相对气味活性值法确定了2种状态扇贝的关键风味化合物。结果表明:在捕捞出水状态扇贝贝肉中鉴定出55种物质,运输终端扇贝贝肉中鉴定出45种物质;2种状态条件下的扇贝贝肉有着基本相同的关键风味化合物,按贡献大小依次排列为:癸醛、壬醛、三甲胺、辛醛、2-壬烯醛、1-辛烯-3-醇、己醛、庚醛、正庚醇、2,7-辛二烯-1-醇,其中2-壬烯醛为刚刚捕捞出水扇贝单独检出的关键风味化合物;但是起到修饰作用的风味物质种类却相差很大,捕捞出水状态的扇贝风味化合物为辛稀醛、癸烯醛、十一醛、苯乙醛、2-正戊基呋喃、2-乙基呋喃,干露运输后的扇贝风味化合物为2-辛烯-1-醇、辛稀醛、苯乙醛、二甲基硫醚。 A new type of material (Mono Trap) was applied as the adsorbent for headspace sampling to extract volatile compounds in the steam-cooked meat of sowing enhanced yesso scallop immediately after caught or after air-transported to our laboratory. The volatile compounds were isolated and identified by GC-MS. Totally 55 and 45 volatile compounds were finally detected in fresh and aged yesso scallop. Based on the odor threshold, 10 key aroma compounds whose ROAV were greater than 1 were further selected in fresh yesso scallop, namely decanal, nonanal, trimethylamine, octanal, 2-nonenal, 1-octen-3-ol, hexanal, heptanal, 1-heptanol and 2,7-octadien-1-ol in decreasing order of their contribution to the flavor. 2-Nonena was detected in fresh but not aged yesso scallop. 2-Octenal, 2-decenal, undecanal, benzeneacetaldehyde, 2-pentylfuran and 2-ethyl-furan were auxiliary volatile compounds detected in fresh yesso scallop, while those found in aged yesso scallop were 2-octen-1-ol, 2-octenal, benzeneacetaldehyde and dimethyl sulfide.
出处 《食品科学》 EI CAS CSCD 北大核心 2015年第2期110-113,共4页 Food Science
基金 国家现代农业(贝类)产业技术体系建设专项(CARS-48-08B)
关键词 底播虾夷扇贝 挥发性成分 气相色谱-质谱联用 相对气味活性值 sowing enhanced yesso scallop volatile compounds gas chromatography-mass spectrometry (GC-MS) relative odor active value (ROAV)
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