基于电子鼻与SPME-GC-MS法分析不同脱水方式下萧山萝卜干中的挥发性风味物质

为了解传统风脱水以及盐脱水对萧山萝卜干中挥发性风味物质的影响,基于电子鼻(E-Nose)和固相微萃取-气-质联用(SPME-GC-MS)两种技术,对不同脱水方式萧山萝卜干中挥发性风味物质进行分析。电子鼻检测结果显示,不同脱水方式萧山萝卜干中挥发性风味物质差异明显,盐脱水萝卜干在LY2/LG、LY2/G、LY2/AA、LY2/GH、LY2/gCTL、LY2/gCT传感器响应值相对于风脱水萝卜干的响应值偏小,说明采用电子鼻系统可以显著区分。采用SPME-GC-MS方法,分别从风脱水和盐脱水萧山萝卜干中检测出58和35种挥发性香气物质。其中风脱水萝卜干产生大量挥发性风味成分,且其挥发性香气成分种类高于盐脱水萝卜干,尤其是萝卜特征性风味物质-异硫氰酸酯类化合物的相对含量差异较大,相当含量分别为11.65%和0.37%。

Detection of Volatile Flavor Compounds in Different Dehydrated Xiaoshan Pickled Radish by SPME-GC-MS and E-Nose Methods

In order to understand the influences of wind dehydration and salt dehydration on the volatile flavor compounds in Xiaoshan pickled radish, the volatile flavor compounds were detected through E-Nose and SPME-GC-MS. Significant difference of volatile flavor compounds was found in different dehydrated pickled radish. The sensor response value of the salt dehydrated relative to the wind dehydrated was low in LY2/LG, LY2/G, LY2/AA, LY2/GH, LY2/gCTL and LY2/gCT, which illustrated that the E-Nose system could obviously distinguish. Totally 58 and 35 volatile compounds were detected from wind and salt dehydrated Xiaoshan pickled radish, and wind dehydrated one produced larger kinds of volatile flavor compounds than salt dehydrated one. Moreover, the characteristic flavor compound of radish-isothiocyanates showed large difference in relative content in wind dehydrated and salt dehydrated pickled radish, being of 11.65% and 0.37%, respectively.