摘要
为探讨新鲜紫芝经过巴氏杀菌处理后挥发性风味成分的变化,该文采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用技术并结合相对气味活度值(relative odor activity value,ROAV)法,对新鲜紫芝及经80、85、90、95℃4种不同温度巴氏杀菌处理的样品进行检测分析。结果表明,5个样品共检测出71种挥发性风味物质,其中,新鲜紫芝中醇类物质的相对含量最高,为(69.65±2.82)%,且相对含量最高的成分为1-辛烯-3-醇,达到(64.61±2.27)%;经巴氏杀菌处理后,醇类、酮类物质的相对含量降低,醛类、烷烃类、烯烃类物质的相对含量有所上升,其中醛类的相对含量最高。通过ROAV分析可知,对样品风味有贡献的物质共有25种(ROAV≥0.1),其中关键风味(ROAV≥1)物质18种。新鲜紫芝中最关键的风味成分为1-辛烯-3-醇,呈蘑菇风味,80、85、90℃处理样品中最关键的风味成分为3-甲基丁酸,呈现酸臭味,95℃处理样品中最关键的风味成分为E,E-2,4-壬二烯醛,呈现脂肪味、花香味。
The changes in volatile flavor compounds of fresh Ganoderma sinense after pasteurization treatment were investigated.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPMEGC-MS)and relative odor activity value(ROAV)were employed to analyze fresh G.sinense and the samples treated at four different temperatures(80,85,90,and 95℃).The results revealed that a total of 71 flavor compounds were detected across the five samples.Among them,alcohols exhibited the highest relative content in fresh G.sinense,accounting for(69.65±2.82)%,with 1-octen-3-ol being the most abundant component[(64.61±2.27)%].Following pasteurization,the relative content of alcohols and ketones decreased,while that of aldehydes,alkanes,and alkenes increased,with aldehydes having the highest relative content.ROAV analysis indicated that 25 compounds(ROAV≥0.1)contributed to the flavor of the samples,of which 18 were key flavor compounds(ROAV≥1).The most critical flavor compound in fresh G.sinense was 1-octen-3-ol,which imparted a mushroom-like aroma.In samples treated at 80,85,and 90℃,the most critical flavor compound was 3-methylbutyric acid,presenting a sour and rancid odor.In the sample treated at 95℃,the most critical flavor compound was(E,E)-2,4-nonadienal,presenting a fatty and floral odor.
作者
孔子浩
王宏雨
邱建林
张迪
KONG Zihao;WANG Hongyu;QIU Jianlin;ZHANG Di(Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,Fujian,China;National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,Fujian,China;Wuping Shengda Agricultural Development Co.,Ltd.,Longyan 364300,Fujian,China)
出处
《食品研究与开发》
2025年第17期170-177,共8页
Food Research and Development
基金
福建省科技计划公益类专项(2022R1035002、2024R1033004)。
关键词
紫芝
气相色谱-质谱
挥发性风味成分
风味
相对气味活度值
Ganoderma sinense
gas chromatography-mass spectrometry
volatile flavor compounds
flavor
relative odor activity value
