摘要
采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用技术对发酵前后分扇贝豆酱的香气成分进行了分析。结果表明,在发酵前、后的扇贝豆酱中分别鉴定出60种和100种香气成分。发酵前试样中的主要成分为乙醇、异丁醇、乙酸乙酯、丙酮、苯乙醇、3-甲基丁醇,而发酵后试样的主要成分为乙醇、乙酸乙酯、十六酸乙酯、二甲基硫醚、异戊醛、丙酮。此外在发酵后试样中检出了包括二甲基硫醚、甲氧基-苯基肟、愈创木酚、苯并噻唑、2-庚酮等56种在发酵前试样中未检出的香气成分。发酵后扇贝豆酱中悦人香气的酚类、酯类、醛类、酮类等物质含量都相应增加,使整体香气协调。
The aroma components in scallop miso before and after fermentation were analyzed by solid phase microextmction combined with gas chromatography-mass spectrometry （SPME-GC-MS）. The results showed that 60 and 100 aroma components were identified in the scallop miso before and after fermentation, respectively. The main components in the scallop miso before fermentation were ethanol, isobutanol, ethyl acetate, acetone, phenylethanol and 3-methyl-butanol, while the main components in the scallop miso after fermentation were ethanol, ethyl acetate, ethyl palmitate, dimethyl thioether, isovaleric aldehyde and acetone. In addition, 56 aroma components, including dimethyl thioether, methoxy-phenyl-oxime, guaiacol, benzothiazole, 2-heptanone, etc., were only detected in the fermented scallop miso. The contents of pleasing aroma components, such as phenols, esters, aldehydes and ketones, were improved after fermentation, by which the overall flavor of scallop miso was harmonious, laying a sound foundation for the production of a novel fishery spice with scallop as raw material.
出处
《中国酿造》
CAS
北大核心
2010年第11期156-159,共4页
China Brewing
基金
国家海洋公益性行业科研专项(200805046)
关键词
顶空固相微萃取
气相色谱-质谱联用
扇贝豆酱
香气成分
headspace solid phase microextraction
gas chromatography-mass spectrometry
scallop miso
aroma components
