摘要
目的:对内蒙古地区野葱干的特征挥发性香气成分进行分析。方法:采用顶空固相微萃取技术富集内蒙古野葱干中的挥发性香气成分,采用气相色谱-嗅闻-质谱(GC-O-MS)联用技术进行检测,并结合改进的香味萃取稀释分析(AEDA)和相对香气活性值(ROVA)进行分析。结果:在内蒙古野葱干中共鉴定出87种挥发性风味化合物,主要包括含硫化合物、烃类、醛类与酮类、杂环类、酯类、醇类与醚类、萜烯类、酸类和酚类化合物;AEDA分析确定了20种较关键的气味活性化合物,主要包括酸类、醇类、醛类、含硫化合物和杂环化合物;ROVA结合AEDA分析确定了内蒙古野葱干中4种特征挥发性气味活性物质依次为二甲基三硫醚(浓烈新鲜洋葱辛香香气)、乙酸(酸香)、2,3-丁二醇(奶油香)和苯甲醛(坚果香)。结论:二甲基三硫醚、乙酸、2,3-丁二醇和苯甲醛相互协调是导致内蒙古野葱干风味差异的主要物质。
Objective:To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia.The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction(SPME),and then were detected by gas chromatography-mass spectrometry coupled with olfactometry(GC-O-MS),combined with improved aroma extraction dilution analysis(AEDA)and relative aroma activity value(ROAV)for analysis.Results:A total of 87 kinds of volatile aroma compounds in Inner Mongolia dried Allium chrysanthum were identified and classified,which included sulfurs,hydrocarbons,aldehydes,ketones,heterocyclics,esters,alcohols,ethers,terpenes,acids and phenols.20 key odorant active compounds were identified through AEDA analysis,which mainly including acids,alcohols,aldehydes,sulfurs and heterocyclic compounds,and 4 characteristic volatile odor active components of dried Allium chrysanthumin in Inner Mongolia by the way of ROVA combined with AEDA analysis was identified that were dimethyl trisulfide(intense fresh onion spice aroma),acetic acid(sour aroma),2,3-butanediol(creamy aroma)and benzaldehyde(nutty aroma).Conclusion:The coordination among dimethyl trisulfide,acetic acid,2,3-butanediol and benzaldehyde in dried Allium chrysanthum from Inner Mongolia is the main reason for the difference in flavor.
作者
王斌
许浩
徐俊
屈明成
张宇昊
黄巧
肖琳
WANG Bin;XU Hao;XU Jun;QU Mingcheng;ZHANG Yuhao;HUANG Qiao;XIAO Lin(Juhui Food Technology(Chongqing)Co.,Ltd.,Chongqing 401147,China;Juhui Food Science and Technology Research Institute(Guangzhou)Co.,Ltd.,Guangzhou 510663,China;College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Institute of Food Industry,Chongqing 400000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期296-304,共9页
Science and Technology of Food Industry
基金
重庆市技术创新与应用发展专项重点项目(cstc2021jscx-cylhX0014)
“十四五”国家重点研发计划项目(2021YFD21001005)。
关键词
内蒙古
野葱干
气相色谱-嗅闻-质谱
香味萃取稀释分析
相对香气活性值
Inner Mongolia
dried Allium chrysanthum
gas chromatography-olfactometry-mass spectrometry(GC-O-MS)
aroma extraction diluted analysis(AEDA)
relative odor activity value(ROAV)
