气相色谱-质谱联用与相对气味活度值法分析坛子肉风味物质的研究
气相色谱-质谱联用与相对气味活度值法分析坛子肉风味物质的研究
目的分析探讨坛子肉中的关键性风味物质。方法应用固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对5种不同坛子肉的挥发性风味物质进行分离鉴定, 并应用相对气味活度值法(relative odor activity value,ROAV)对5种坛子肉共有的挥发性风味物质进行特征性分析。结果5种不同坛子肉中分别检测出60、57、51、54、57种挥发性风味物质, 坛子肉主要风味物质有醛、醇、酯、酸、酮等物质, 其关键挥发性风味物质为己醛、乙酸乙酯、反式-2-壬烯醛、1-辛烯-3-醇、壬醛、3-甲基丁醛和2-己烯醛。结论本研究方法可以得出坛子肉的主要及关键挥发性风味物质, 方法有一定的实用性。
ObjectiveTo analyze the key flavor substances in the meat of the fermented meat. MethodsFive fermented meat were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and the volatile flavor compounds were analyzed by the relative odor activity values (ROAV).ResultsThere were 60, 57, 51, 54 and 57 kinds of volatile flavor substances in different fermented meat. The main flavor substances in jars were aldehydes, alcohols, esters, acids and ketones, and the key volatile flavor substances were hexaldehyde, ethyl acetate, trans-2-nonenal, 1-octene-3-alcohol, nonaldehyde, 3-methylbutyraldehyde and 2-hexenal. ConclusionThe main and key volatile flavor substances of fermented meat can be obtained by this method.
标题：气相色谱-质谱联用与相对气味活度值法分析坛子肉风味物质的研究
英文标题：Gas chromatography-mass spectrometry combined with relative odor activity value for the analysis of flavor substances in fermented meat
作者：
汪修意 湖南省食品质量监督检验研究院
徐文泱 湖南省食品质量监督检验研究院
陈同强 湖南省食品质量监督检验研究院
李勇 郴州市食品药品检验检测中心
张红莉 郴州市食品药品检验检测中心
中文关键词:坛子肉,风味物质,固相微萃取-气相色谱-质谱法,相对气味活度值,
英文关键词:fermented meat,flavor compounds,solid phase microextraction-gas chromatography-mass spectrometry,relative odor activity value,
发表日期：2019-09-02
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