摘要
采用定量描述分析法及其顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)法分析即食贝柱贮存初期和末期的风味成分及相对含量。结果:定量描述分析法评价即食贝柱得到9种气味描述词:甜味、煮玉米味、海风味、酸味、刺鼻味、干鱼味、煮鸡蛋味、Kamaboko、即食贝柱味;从贮存初期和末期的即食贝柱中分别鉴定出44和55种主要风味成分;即食贝柱的风味成分主要为硫醚类、烷烃类、酮类、醇类、呋喃类、吡嗪类及其他类;二甲硫醚是即食贝柱的主要风味化合物;真空包装的即食贝柱在37℃±1℃贮存3个月时已经变质,Maillard反应是引起即食贝柱变质的主要原因,3-甲基-吡嗪、2,4,6-三甲基癸烷是贮存期间即食扇贝褐变后产生不良风味的主要组分。
Quantitative descriptive analysis and headspace solid-phase microextraction（HS-SPME）-gas chromatography-mass spectrometry（GC-MS） were used to determine flavour compounds in instant scallops of early and late storage.Results indicated that 9 descriptive words（sweet,boiled corn,sea breeze,sour,irritate,dried fish,boiled egg,Kamaboko,boiled scallop） were used to describe the aroma property of instant scallops by quantitative descriptive analysis（QDA）;totally 44 and 55 aromatic components were found in instant scallops of early and late storage respectively;and main components were as follows： sulfur-containing compounds,aromatic hydrocarbons,ketone,alcohol,furan,pyrazine and other aromatic components.Dimethyl sulfide was the characteristic aromatic component of instant scallops;vacuum-packaged instant scallops going bad might be induced by Maillard after 3 months＇ storage.Trimethyl-pyrazine and 2,4,6-trimethyl-decane were determined to go to the off-flavors because of Maillard.
出处
《食品工业》
北大核心
2011年第10期103-105,共3页
The Food Industry
基金
国家海洋公益性行业科研专项"贝类高值化利用技术中试研究与示范"(200805046)
