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为了研究市售鸡肉香精的香气组成,本文通过顶空-固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)分析10种商业样品,共检出挥发性化合物131种。其中,萜类、醛类和含硫化合物检出种类最多,分别有25、28和29种,另外,检出化合物还包括酯、呋喃(酮)、酮、吡嗪、酚、醇、酸类等。不同香精其香气组成差异较大,以香气组成最复杂的香精为代表,首次通过气相色谱-嗅闻检测技术(GC-O)剖析鸡肉香精的香气组成,共检出香气活性化合物30种。其中代表性香气活性物质及其主要香型分类如下:主体肉香(甲基(2-甲基-3-呋喃基)二硫醚、甲基糠基二硫醚)、特征脂肪香((E,E)-2,4-庚二烯醛、(E,E)-2,4-壬二烯醛)、葱蒜香(二甲基三硫、二烯丙基二硫醚)、辛香(4-甲氧基苯甲醛、4-乙基愈创木酚)、烘烤香(3-甲硫基丙醛)、甜香(2,4-二氢-2,5-二甲基-3(2H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮)、酸香(乙酸)和奶香(2,3-丁二酮)。
In order to study the aroma composition of commercial chicken flavor, 10 commercial samples were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) . Among them, terpenoids, aldehydes and sulfur compounds detected the largest number, respectively, 25,28 and 29 kinds of detection compounds also include esters, furans (ketones), ketones, pyrazine, phenols, alcohols, acids Wait. Aroma compositions of different flavors were quite different. Aroma compositions of chicken flavor were analyzed by gas chromatography-olfactory detection (GC-O) for the first time. A total of 30 kinds of aroma compounds were detected. The representative aroma actives and their main scent are classified as follows: main body savory (methyl (2-methyl-3-furanyl) disulfide, methylfurfuryl disulfide) , E) -2,4-heptadienal, (E, E) -2,4-nonadienal), onion garlic (dimethyl trisulfide, diallyl disulfide), spicy (4-methoxybenzaldehyde, 4-ethyl guaiacol), toasted incense (3-methylthiopropionaldehyde), sweet incense (2,4-dihydro-2,5-dimethyl- 3 (2H) -furanone, 4-hydroxy-2,5-dimethyl-3 (2H) -furanone), sour (acetic acid), and milk incense (2,3-butanedione).