鲐鱼干制过程中风味物质及风味活性物质分析
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Analysis of Volatile Compounds and Odor-active Compounds in Dried Mackerel
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    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。

    Abstract:

    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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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

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  • 在线发布日期: 2019-10-08
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