| 气相色谱-嗅闻-质谱联用分析烟熏液中的挥发性风味物质 |
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| 引用本文： | 吕玉,臧明伍,史智佳,曲超,乔晓玲. 气相色谱-嗅闻-质谱联用分析烟熏液中的挥发性风味物质[J]. 肉类研究, 2012, 26(12): 5-7. DOI: 10.7506/rlyj1001-8123-201212002 |
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| 作者姓名： | 吕玉 臧明伍 史智佳 曲超 乔晓玲 |
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| 作者单位： | 中国肉类食品综合研究中心,北京,100068 |
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| 基金项目： | 国家公益性行业(农业)科研专项(200903012) |
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| 摘 要： | 通过气相色谱-质谱-嗅闻(GC-O-MS)联用技术对国外优质烟熏液的风味物质进行分析,共检测出114种化合物,其中具有烟熏风味的酚类化合物23种,对烟熏液上色效果有重要影响的羰基化合物50种,此外还检测到酯类10种、醇类5种、烃类7种、杂环化合物14种,未知化合物5种.
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| 关 键 词： | 气相色谱-质谱-嗅闻联用 烟熏液 酚类化合物 羰基化合物 |
Analysis of Flavor Compounds in Fumeol by GC-O-MS |
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| L Yu , ZANG Ming-wu , SHI Zhi-jia , QU Chao , QIAO Xiao-ling. Analysis of Flavor Compounds in Fumeol by GC-O-MS[J]. Meat Research, 2012, 26(12): 5-7. DOI: 10.7506/rlyj1001-8123-201212002 |
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| Authors: | L Yu ZANG Ming-wu SHI Zhi-jia QU Chao QIAO Xiao-ling |
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| Affiliation: | China Meat Research Centre, Beijing 100068, China |
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| Abstract: | The flavor compounds of domestic and imported fumeols were investigated by GC-O-MS(gas chromatography-olfactometry-mass spectrometry).A total of 114 flavor compounds were identified,including 23 phenolic compounds responsible for flavor,50 carbonyl compounds making great contributions to coloration,10 esters,5 alcohols,7 hydrocarbon compounds,14 heterocyclic compounds and 5 unknown compounds. |
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| Keywords: | GC-O-MS fumeol phenolic compound carbonyl compound |
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