文章摘要
王珏;林亚楠;马旭婷;徐祖东;戴志远;张益奇.鲐鱼干制过程中风味物质及风味活性物质分析[J].中国食品学报,2019,19(9):269-278
鲐鱼干制过程中风味物质及风味活性物质分析
Analysis of Volatile Compounds and Odor-active Compounds in Dried Mackerel
  
DOI:
中文关键词: 鲐鱼  挥发性风味成分  固相微萃取  气相色谱-质谱联用  相对气味活度值
英文关键词: mackerel  volatile flavor components  solid-phase micro-extraction  gas chromatography-mass spectrometry  relative odor activity value
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作者单位
王珏;林亚楠;马旭婷;徐祖东;戴志远;张益奇 浙江工商大学海洋食品研究院杭州310012浙江省水产品加工技术研究联合重点实验室杭州310012 
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中文摘要:
      采用固相微萃取(SPME)和气-质联用(GC-MS)技术,对鲐鱼干制过程中的4个阶段样品(新鲜、蒸煮、烘干、晒干)挥发性风味成分进行提取、定性和半定量分析,并确定主体风味活性物质。结果显示:从新鲜、蒸煮、烘干和晒干鲐鱼中分别鉴定出37,47,42和43种挥发性风味成分;新鲜鲐鱼中烃类化合物是含量最高的挥发性成分,干制过程中随着肌肉氧化程度的增加,醛类化合物成为含量最高的挥发性成分;新鲜鲐鱼的风味活性物质是壬醛、己醛、苯甲醛、苯乙醛、2-壬酮、2-十一酮和乙苯,干制过程中的风味活性物质是壬醛、十一醛、己醛、苯甲醛、2-壬酮、2-十一酮。
英文摘要:
      Volatile aroma components in 4 kinds of mackerel samples (fresh, cooked, air-dried, sun-dried) were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography and mass spectrometry(GC-MS) to qualitative and semi-quantitative analysis. The contributions of volatile compounds were evaluated by a relative odor activity value(ROAV). The results showed that totally 37,47,42 and 43 kinds of volatile compounds in fresh, cooked, air-dried and sun-dried mackerel were detected; hydrocarbons were found to be the most abundant volatile compounds in fresh mackerel, and aldehydes were found to be the most abundant volatile compounds as a consequence of aggravated lipid oxidation during the drying process; nonanal, hexanal, benzaldehyde, phenylacetaldehyde, 2-nonanone, 2-undecanone and ethylbenzene were the key volatile compounds in the fresh mackerel; nonanal, undecanal, hexanal, benzaldehyde, 2-nonanone, 2-undecanone were the key volatile compounds during the drying process.
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