SPME-GC-MS结合GC-O分析糖醋排骨风味香精挥发性风味成分

采用固相微萃取法提取糖醋排骨风味香精中挥发性成分,并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定。结果显示,糖醋排骨风味香精共鉴定出挥发性成分55种,其中烃类11种(16.45%)、醚类3种(13.41%)、醇类10种(12.38%)、其他化合物5种(12.03%)、酮类4种(5.45%)、酯类3种(3.82%)、醛类8种(3.54%)、酸类6种(3.46%)、酚类5种(1.74%)。经气相色谱-嗅闻确定糖醋排骨风味香精中的12种关键性风味成分为β-蒎烯、乙酸、糠醛、2,3,5,6-四甲基吡嗪、苯甲醛、芳樟醇、3-甲基丁酸、反-2-癸烯醛、反-2,4-癸二烯醛、4-羟基-2,5-二甲基-3(2H)呋喃酮、大茴香醛、丁香酚。

Analysis of Volatile Flavor Compounds of Sweet and Sour Spareribs Flavoring by SPME-GC-MS and GC-O

The volatile flavor components of sweet and sour spareribs flavoring were extracted by solid phase microextraction (SPME) and then were determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The results showed that a total of 55 volatile compounds were identified in the flavoring, including 11 hydrocarbon (16.45%), 3 ethers (13.41%), 10 alcohols (12.38%), 5 nitrogen-containing compounds or heterocyclic compounds (12.03%), 4 ketone (5.45%), 3 esters (3.82%), 8 aldehydes (3.54%), 6?acids (3.46%), and 5 phenols (1.74%). A total of 12 key aroma compounds were identified by GC-O, including β-pinene, acetic acid, furfural, 2,3,5,6-tetramethylpyrazine, benzaldehyde, linalool, 3-methyl-butanoic acid, trans-2-decenal, (E,E)-2,4-decadien-1-al, 4-hydroxy-2,5-dimethyl-3(2H) furanone, anisaldehyde, and eugenol.