| 基于电子鼻、GC-MS和GC-IMS技术分析老香黄发酵期间的挥发性成分变化 |
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| 引用本文： | 陈小爱,蔡惠钿,刘静宜,汤酿,陈树喜,周爱梅. 基于电子鼻、GC-MS和GC-IMS技术分析老香黄发酵期间的挥发性成分变化[J]. 食品工业科技, 2021, 42(12): 70-80. DOI: 10.13386/j.issn1002-0306.2020100170 |
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| 作者姓名： | 陈小爱 蔡惠钿 刘静宜 汤酿 陈树喜 周爱梅 |
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| 作者单位： | 1.华农（潮州）食品研究院有限公司,广东潮州 5210212.华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州 5106423.广东展翠食品股份有限公司,广东潮州 515634 |
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| 基金项目： | 广东省“扬帆计划”引进创新创业团队项目（2016YT03S056）;华农（潮州）食品研究院项目（H2019395）;潮州市科技项目（2020ZX03） |
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| 摘 要： | 利用电子鼻、气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)和气相离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)技术分析老香黄发酵期间的挥发性成分变化,并结合相对风味活度值(Relative ...
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| 关 键 词： | 老香黄 电子鼻 气相色谱-质谱联用 气相离子迁移谱 挥发性成分 相对风味活度值 |
| 收稿时间： | 2020-10-21 |
Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose,GC-MS and GC-IMS |
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| CHEN Xiaoai,CAI Huitian,LIU Jingyi,TANG Niang,CHEN Shuxi,ZHOU Aimei. Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose,GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(12): 70-80. DOI: 10.13386/j.issn1002-0306.2020100170 |
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| Authors: | CHEN Xiaoai CAI Huitian LIU Jingyi TANG Niang CHEN Shuxi ZHOU Aimei |
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| Affiliation: | 1.Huanong (Chaozhou) Food Research Institute Co., Ltd., Chaozhou 521021, China2.Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China3.Guangdong Zhancui Food Co., Ltd., Chaozhou 515634, China |
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| Abstract: | The changes of volatile components in Laoxianghuang during fermentation were analyzed by electronic nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), and their contribution to odor was evaluated by relative odor activity value (ROAV). The results showed that, E-nose PCA could effectively distinguish the samples at different fermentation time, and the volatile components began to change significantly after 6 months of fermentation. GC-MS identified 46 volatile compounds, including terpenes, alcohols, aldehydes, phenols, esters, ethers, heterocyclic compounds and others. α-pinene, β-pinene, myrcene, terpinene, limonene, isoterpinene, 1-caryophyllene, valencia limonene, linalool, α-terpinene, furfural, maltol, anethol and 2, 4-dimethylstyrene were 14 common components at high and relatively stable contents during fermentation. 38 known volatile components were detected by GC-IMS, including terpenes, alcohols, aldehydes, esters, ketones, phenol, acids, heterocycles and other volatile components. The results of ROAV showed that the main aroma of Laoxianghuang were citrus, woody, herbal and burnt sweet, and citronellal, nonanal, isoterpinene, trans-β-ocimene and limonene contributed the most to the flavor of Laoxianghuang. Fermentation could enrich the volatile components of Laoxianghuang and the volatile components such as trans nerolidol, heptanal, furfural, hexanal, isovaleraldehyde, 3-hydroxy-2-butanone, 2-ethyl furan, furan methanol and 2-acetylfuran were produced during fermentation. |
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