Identification and analysis of volatile compounds in steamed Coilia ectenes meat
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摘要: 采用新型材料MonoTrap作为顶空固相萃取的吸附剂,提取不同水域刀鲚蒸制肉中的挥发性成分。利用气相色谱质谱联用仪（GC-MS）对长江刀鲚、东海刀鲚和黄河刀鲚蒸制鱼肉的挥发性成分进行分离鉴定。结合感觉阈值,利用相对气味活性值（ROAV）确定了蒸制刀鲚肉的主体呈香化合物,分析了其气味特征及生成途径。结果表明,长江刀鲚的主体呈香化合物由三甲胺（鱼腥味）、己醛（青草香）、1-辛烯-3-醇（蘑菇香）、壬醛（青草香,脂肪香）、二甲基三硫化物（蒜香,硫化物香）、癸醛（青草香,蜡香）组成;东海刀鲚的主体呈香化合物由1-辛烯-3-醇、三甲胺、己醛、壬醛、癸醛构成;黄河刀鲚的主体呈香化合物包括三甲胺、壬醛、2-壬烯醛（青草香,油脂香）、癸醛、2,4-癸二烯醛（脂肪香,油脂香）。
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关键词:
- 刀鲚 /
- 挥发性成分 /
- MonoTrap吸附剂 /
- 气相色谱-质谱法（GC-MS） /
- 相对气味活性值(ROAV)
Abstract: A novel material MonoTrap was launched as a adsorbent for headspace sampling to extract volatile compounds in steamed Coilia ectenes meat. The volatile compounds in Yangtze river-ciolia, East sea-ciolia and Yellow river-ciolia were identified by GC-MS. The relative odor activity value (ROAV) in association with odor threthod were applied to confirm the principal aroma compouds in three kinds of steamed Coilia ectenes meat.The odor characteristics and formation mechanism of these compounds were also analyzed. The results indicated that trimethylamine (fishy) 1-octen-3-ol (mushroom) , hexanal (green) , nonanal (green, fatty) , decanal (green, wax) and dimethyl trisulfide (garlic, sulfurous) were the principal aroma compounds in steamed meat Yangtze river-Coilia. Trimethylamine (fishy) , 1-octen-3-ol (mushroom) , hexanal (green) , nonanal (green, fatty) and decanal ( green, wax) were the principal aroma compounds in steamed meat East sea- Coilia. Trimethylamine (fishy) , nonanal (green, fatty) , 2-nonenal (green, oily) , 2, 4-decadienal (fatty, oily) , and dimethyl trisulfide (garlic, sulfurous) were the principal aroma compounds in steamed meat Yellow river-Coilia. -
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