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金华火腿主体风味成分及其确定方法 被引量：121

Study on key odor compounds of Jinhua Ham
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摘要 应用顶空固相微萃取-气相色谱-质谱联用法分离鉴定金华火腿中的挥发性化合物,结合感觉阈值定义了一个新参数"相对气味活度值(ROAV)",用于评价各化合物对金华火腿总体风味的贡献,进而确定主体风味成分。结果显示,金华火腿的主体风味成分(ROAV≥1)有7种:二甲基三硫醚、3-甲基丁醛、二甲基二硫醚、1-辛烯-3-醇、辛醛、(E)-2-癸烯醛、壬醛。己醛、庚醛、苯甲醛、苯乙醛、(E)-2-辛烯醛对总风味也具有重要贡献(0.1≤ROAV<1)。 Volatile compounds of Jinhua Ham were analyzed by HS-SPME-GC-MS, and a new parameter named ＂ relative odor activity value （ROAV）＂ was applied in evaluating the contributions to global odor perception of Jinhua Ham samples, considering odor threshold. The results showed that dimethyl trisulfide, 3-methylbutanal, dimethyl disulfide, 1-octen-3-ol, octanal, （E）-2- decenal and nonanal were the key odor compounds of Jinhua Ham. And hexanal, heptanal, benzaldehyde, benzeneacetaldehyde and （E）-2-octenal also played an important role in the global odor perception.
作者 刘登勇 周光宏 徐幸莲
机构地区 南京农业大学肉品加工与质量控制教育部重点实验室
出处 《南京农业大学学报》 CAS CSCD 北大核心 2009年第2期173-176,共4页 Journal of Nanjing Agricultural University
基金 国家科技支撑计划项目(2006BAD05A03) 国家973计划项目(2006CB708212) 江苏省基础研究计划项目(BK2005213)
关键词 金华火腿 主体风味成分 气味活度值 感觉阈值 Jinhua Ham key odor compounds odor activity value odor threshold
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献14

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二级参考文献5

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共引文献69

同被引文献1502

引证文献121

二级引证文献1360

南京农业大学学报
2009年 第2期

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