油炸对黑虎虾关键性风味物质的影响

The effect of frying on key flavor substances of black tiger shrimp

采用溶剂辅助风味蒸发法-气相色谱质谱联用仪(SAFE-GC-MS),通过双柱定性分别对鲜黑虎虾和炸黑虎虾的挥发性成分进行分析,从鲜虾中共检出81种化合物,炸虾中共检出93种化合物。通过气相色谱-嗅闻-质谱联用(GC-O-MS)和气味活性值(OAV)两种方法分别确定油炸前后黑虎虾的关键性风味成分,结果显示:鲜虾的关键性风味物质为:N,N-二甲基甲酰胺、2-糠酸甲酯、3-羟基-2丁酮、癸醛和庚醛。炸黑虎虾关键性风味物质为:2,3,5-三甲基吡嗪、2,3-二甲基-5-乙基吡嗪、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,5-二甲基吡嗪、2,5-二甲基-3-乙基吡嗪、2-乙酰基吡咯、吡嗪、5-甲基-2-乙基吡嗪、苯乙醛和反,反-2,4-癸二烯醛。经过油炸,构成黑虎虾的关键性风味物质发生了明显变化,其中,吡嗪类物质的含量显著增加。

Volatile flavor constituents of fresh black tiger shrimp and fried black tiger shrimp were extracted by solvent-assisted flavor evaporation(SAFE)and analyzed by gas chromatography-mass spectrometry(GC-MS). Combined with two-column qualitative analysis,a total of 81 compounds were identified in fresh black tiger shrimp,while a total of 93 compounds were identified in fried black tiger shrimp. Gas chromatography-olfactometrymass spectrometry(GC-O-MS)and odor activity values(OAV)analysis were applied to compare aromaactive compounds in two kinds of shrimps. Key flavor compounds in fresh shrimp is N,N-Dimethyl formamide,Methyl 2-furoate,acetoin,decanal and heptnal,whereas key aroma active compounds in fried shrip were 2,3,5-trimethylpyrazine,2,3-dimethyl-5-ethylpyrazine,4-hydroxy-2,5-dimethyl-3(2 H)-furanone,2,5-dimethylpyrazine,2,5-dimethyl-3-ethylpyrazine,2-acetylpyrrole,pyrazine,2-ethyl-5-methylpyrazine,phenyl-acetaldehyde,and trans,trans-2,4-decadienal. In general,the key flavor of pyrazines increased significantly through the process.