水煮或油煎处理对方格星虫肉挥发性风味物质成分变化的影响

采用顶空固相微萃取-气相色谱-质谱联用分析鉴定新鲜、水煮和油煎加工方格星虫肉挥发性风味成分及相对含量,并结合气相色谱-嗅闻技术鉴定关键性风味成分。结果表明:新鲜、水煮和油煎方格星虫肉分别检测出34、44、46种挥发性成分。进一步分析发现:醛、醇、酮类化合物是构成新鲜方格星虫肉风味的主要成分,高温水煮和油煎加工均减少了醛类、醇类和酮类物质相对含量,而增加了吡嗪类物质相对含量。比较风味贡献较大的醛类、醇类和酮类成分相对含量:新鲜肉(60.48%)水煮肉(46.58%)油煎肉(28.09%),比较吡嗪类成分相对含量:油煎肉(10.70%)水煮肉(1.39%)新鲜肉(0%)。经气相色谱-嗅闻检测确定,新鲜肉中的9种关键性风味成分:庚醛、辛醛、(E)-2-壬烯醛、(E)-2-辛烯醛、壬醛、2-十一烯醛、α-蒎烯、3-辛酮、2-丙基-1-庚醇;水煮肉中的12种关键性风味成分:庚醛、辛醛、壬醛、2-十一烯醛、(E,E)-2,4-十二碳二烯醛、2,3-辛二酮、2-甲基十一烷-2-硫醇、2-丁基-3-甲基吡嗪、α-蒎烯、长叶烯、甲苯、乙苯;油煎肉中的10种关键性风味成分:庚醛、辛醛、(Z)-2-癸烯醛、壬醛、2-十一烯醛、2,5-二甲基吡嗪、三甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2-乙基-1-己醇、甲苯。不同加工方式对方格星虫挥发性风味形成有一定的影响,这为方格星虫食用深加工技术开发提供理论依据。

Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus

Head-space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GCMS)
and gas chromatography-olfactometry (GC-O) were used to analyze and identify variations in the volatile compounds
of fresh, boiled and pan-fried Sipunculus nudus. The results showed that there were a total of 34, 44 and 46 volatile
compounds detected in fresh, boiled and fried S. nudus, respectively. A further analysis showed that the most abundant
volatile components offresh S. nudus were aldehydes, alcohols and ketones. Boiling and frying processing reduced the
relative contents of aldehydes, alcohols and ketones but increased pyrazines. The relative contents of aldehydes, alcohols
and ketones, identified as the major flavor compounds in S. nudus, followed the descending order of fresh (60.48%) > boiled
(46.58%) > fried (28.09%) samples. However, the relative content of pyrazines was in the ascending order of fresh (0%) <
boiled (1.39%) < fried (10.70%) S. nudus. As detected by GC-O, fresh S. nudus had 9 key aroma compounds including
heptanal, octanal, (E)-2-nonenal, (E)-2-octene aldehyde, nonanal, 2-undecylene aldehyde, α-pinene, 3-octanone, and
2-propyl-1-heptanol, boiled S. nudus had 12 key aroma compounds including heptanal, octanal, nonanal, 2-undecenal, (E,E)-
2,4-dodecadienal, 2,3-octanedione, 2-methyl-2-undecanethiol, 2-butyl-3-methylpyrazine, α-pinene, longifolene, toluene, and
ethylbenzene, and fried S. nudus had 10 key aroma compounds including heptanal, octanal, (Z)-2-decene aldehyde, nonanal,
2-undecenal, 2,5-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-1-hexanol, and toluene. The
different processing methods influenced the formation of volatile flavor in S. nudus. This finding can provide a theoretical
basis for the development of technologies for further processing of S. nudus.