应用GC-MS和GC-O鉴定不同等级洞庭碧螺春茶特征香气成分

应用GC-MS、GC-O、芳香萃取物稀释分析法(AEDA)和香气活力值(OAV)方法,分析了五个等级的江苏洞庭碧螺春茶的香气成分。共检测出77种香气组分,包括醇类20种、醛类11种、酮类17种、酸类4种、杂环类5种、酚类4种等。在这些成分中,2,3-丁二酮、顺式氧化芳樟醇、1-辛烯-3-醇、反式氧化芳樟醇、芳樟醇、脱氢芳樟醇、α-紫罗兰酮、苯乙醇、β-紫罗兰酮、顺式茉莉酮等物质是洞庭碧螺春茶的主要特征性香气成分,是引起不同等级洞庭碧螺春茶香气差异的关键香气化合物。     

鸡肉及其酶解液挥发性风味成分的对比分析

为了研究酶解对鸡肉挥发性风味成分的影响,采用SPME法提取鸡肉及其酶解液中的挥发性风味成分,用气相色谱-质谱联用技术进行分离鉴定。结果显示:鸡肉酶解液共鉴定出63种挥发性风味成分,包括醛类19种、醇类7种、酸类2种、酮类6种、酯类2种、醚类2种、酚类3种、烃类8种、杂环化合物14种。水煮鸡肉的挥发性风味成分共19种,包括醛类11种、醇类3种、酮类1种、酯类1种、烃类2种、杂环化合物1种。两者共同鉴定出的物质有:己醛、辛醛、壬醛、(E)-2-辛烯醛、苯甲醛、苯乙醛、(E,E)-2,4-癸二烯醛、对甲氧基苯甲醛、1-辛烯-3-醇、右旋萜二烯。     

ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的挥发性香气成分

采用加速溶剂萃取-溶剂辅助蒸发法和同时蒸馏萃取法提取贾永信腊牛肉的挥发性香气成分,结合气相色谱-质谱联用技术对其进行了分析研究。结果表明,共鉴定出82种挥发性香气成分,包括烃类6种、醛类20种、醇类10种、酮类11种、酚类4种、脂肪酸类16种、醚类3种、酯类1种、含硫含氮及杂环化合物11种。两种方法同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-松油烯醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、胡椒酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。     

鲜云南松露的挥发性香成分分析

采用顶空固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取鲜云南松露中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过GC-MS分析,共鉴定出77种挥发性成分,包括烃类5种、醛类14种、酮类12种、酸类4种、酯类2种、醇酚类10种、醚类2种、含硫含氮及其他杂环化合物28种。其中醛类、醇酚类和含硫含氮及其他杂环化合物对松露的特殊风味有着重要的影响。     

鱼香肉丝挥发性风味成分的分离与鉴定

采用顶空固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取鱼香肉丝中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过GC-MS分析,共鉴定出93种挥发性成分,包括烃类20种、醛类20种、酮类7种、酸类2种、酯类9种、醇类16种、醚类2种、酚类5种、含硫含氮及其他杂环化合物12种。其中,醛类、酯类和含硫含氮及其他杂环化合物可能对"鱼香"风味的形成有着重要的影响。     

铜仁市不同区域绿茶香气有机成分分析

为了解铜仁市不同地区梵净山绿茶的主要香气以及探寻不同地区绿茶香气成分差异,采用顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析铜仁市不同区域的梵净山绿茶香气成分,香气成分分为七类,分别为醇类、醛类、烯烃、烷烃、酯类、苯类、酮类。醇类、酮类、酯类是具有香气的成分类,它们是茶叶共有的香气成分,而苯甲醇、苯乙醇、芳樟醇、β-紫罗兰酮、茉莉酮、(Z)-己酸-3-己烯酯、柠檬烯是其中对香气有贡献的几种成分,从而构成了梵净山绿茶的独特香气。     

顶空-固相微萃取-气质联用法分析酸梅膏中挥发性香气成分

通过对固相微萃取条件、气相色谱/质谱条件的优化,建立了顶空-固相微萃取-气质联用(HS-SPME-GC/MS)方法分析酸梅膏中挥发性香气成分,并采用该方法分析了6种酸梅膏中的挥发性香气成分。0.50 g酸梅膏样品,用粉色萃取头在40℃下萃取20.0 min,解吸3.0 min后顶空进样,采用弹性石英毛细管柱在全扫描监测模式下进行GC/MS分析。结果表明,6种酸梅膏共检测到36种挥发性香气成分,包括酯类9种、酮类9种、酸类5种、醇类5种、醛类3种、酚类3种、杂环1种、烃类1种;主要挥发性香气成分为β-紫罗兰酮和二氢-β-紫罗兰酮;β-紫罗兰酮、丙位癸内酯、茶香螺烷、山梨酸乙酯、山梨酸和糠醛为共检出挥发性香气成分。该方法前处理简单、结果准确可靠,适用于酸梅膏中挥发性香气成分的分析检测。     

两种发酵酱油风味物质的分析研究

用固相微萃取-气质联用技术对低盐固态发酵酱油和高盐稀态发酵酱油的挥发性风味成分进行了分析,通过谱图检索,共鉴定了52种物质,醇类(16),酚类(7),醛酮(13),酸类(4),酯类(7),杂环化合物类(5)。26种成分在两种酱油中同时检出,形成酱油风味的主体成分是乙醇、2-甲基丁醇、2-甲基丙醇、苯乙醇、乙酸、2-甲基丁酸、糠醇。17种成分为低盐固态酱油特有,1-辛烯-3-醇为其中主要成分,具有浓郁的蘑菇香气;9种成分为高盐固态酱油特有,4-乙基愈创木酚为其中主要成分,是提高酱油香气的关键。     

ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的风味成分

采用加速溶剂萃取-溶剂辅助蒸发和同时蒸馏萃取法提取贾永信腊牛肉的风味成分,结合气象色谱-质谱联用技术对其进行了分析研究。结果表明：共鉴定出84种挥发性风味成分,包括烃类6种,醛类21种,醇类10种,酮类11种,酚类4种,脂肪酸类16种,醚类3种,酯类1种,杂环化合物12种。通过不同溶剂的萃取,同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-萜品醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、薄荷酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。     

SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分

采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物,其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种,包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。     

Identification of some acids from autoxidation of methyl linoleate

The acids from autoxidation of methyl linoleate have been analyzed as their methyl esters by combined capillary gas chromatography-mass spectrometry (GC-MS). The principal components were hexanoic, trans-2-octenoic, suberic and azelaic acid. Minor components included formic, pentanoic, heptanoic, trans-2-heptenoic, octanoic and nonanoic acid. In addition,trans-2,3-epoxy-octanoic acid was isolated as its methyl ester by preparative GLC and was identified by means of NMR, high resolution MS, IR and by conversion to a known derivative. W. Utiliz. Res. Dev. Div., ARS, USDA.     

生物技术制备天然枣香料的香味化合物分析

采用同时蒸馏萃取装置提取挥发油并用气相色谱—质谱联用仪对生物技术制备的天然枣香料挥发性香味化合物进行分离和鉴定 ,经毛细管色谱分离出 6 8种组分 ,确认了其中的 6 3种成分 ,并用面积归一化法测定了各种成分的质量分数 ,其主要成分为 :β 苯乙醇 (37 2 9%)、异戊醇 (13 0 9%)、乳酸乙酯 (8 30 %)、辛酸 (4 5 2 %)、糠醛 (2 0 1%)、苯甲醇 (1 2 0 %)等。     

滇刺枣挥发性成分的研究

用同时蒸馏萃取方法收集滇刺枣的挥发性成分,所得到的滇刺枣挥发性成分的二氯甲烷浓缩液用气相色谱-质谱(GC-MS)法分离并分析鉴定其成分及质量分数,共鉴定出40个化合物,占总峰面积的79 07%,主要挥发性成分有:w〔邻苯二甲酸二(2 乙基)己酯〕=18 00%、w(邻苯二甲酸二丁酯)=12 33%、w〔5 己基二氢 2(3H) 呋喃酮〕=4 60%、w(2 十二烯 4 酮)=2 75%、w(2 十三烷酮)=2 25%、w(十四烷)=2 15%、w(二十烷)=1 44%、w(十四烷酮)=2 14%、w(E 2 癸烯醛)=2 07%、w(2 壬烯 4 酮)=2 00%、w(己酸己酯)=1 93%、w(壬醛)=1 87%、w(丙基丙二酸)=1 73%、w(5 甲基糠醛)=1 70%、w(二十九烷)=1 52%、w(十三酸乙酯)=1 52%、w(己酸乙酯)=1 46%、w(6 甲基 2 十三烷酮)=1 30%、w(十四酸乙酯)=1 09%、w(4 羟基 6 甲基 2H吡喃 2 酮)=1 09%、w(丁基化羟基甲苯)=1 02%等。     

Aggregation pheromone system of nymphal gregarious desert locust,Schistocerca gregaria (forskål)

Hexanal, octanal, nonanal, decanal, hexanoic acid, octanoic acid, nonanoic acid, and decanoic acid were identified in the volatile emissions from fifth instars ofSchistocerca gregaria by coupled gas chromatography-electroantennography (GC-EAD) detection and coupled GC-mass spectrometry (MS). In laboratory assays, synthetic blends of the eight compounds, with acids and aldehydes tested separately, evoked strong aggregation responses from fifth instars, similar to responses evoked by a crude volatile extract of the nymphs. A nymphal fecal volatile phenolic blend of guaiacol and phenol, which we have previously shown to evoke an aggregative response from different stages of the insect, significantly synergized the activity of the blend of eight compounds, suggesting mutually augmentative roles for nymphal and fecal volatiles in evoking aggregation. These results indicate that the aggregation behavior of gregarious second to fifth instars is modulated by three sets of pheromonal compounds: aldehydes and acids emitted by the nymphs themselves and phenols associated with their feces.     

Kairomones and their use for management of entomophagous insects. XV.

Acids found in moth scales of laboratory-rearedHeliothis zea (Boddie) moths are hexanoic, heptanoic, octanoic, nonanoic, 2- (or 3-) furan carboxylic, phenylacetic, benzoic, sorbic, and 4-hydroxybenzoic acid. The last two of these acids are preservatives added to the artifical diet as sorbic acid and methyl-p-hydroxybenzoate. FemaleTrichogramma pretiosum Riley exhibited increased rates of parasitization ofH. zea eggs in the presence of some of these compounds in laboratory experiments. Exposure to a mixture of all of these compounds did not increase parasitization, and the elimination of acids from the crude moth-scale extract did not reduce parasitization by the wasps.Lepidoptera: Noctuidae.Hymenoptera: Trichogrammatidae.In cooperation with the University of Georgia College of Agriculture Experiment Stations, Coastal Plain Station, Tifton, Georgia 31793.Mention of a commercial or proprietary product in this paper does not constitute endorsement by the USDA.     

罗汉果浸膏的提取及其热裂解产物分析研究

为研究罗汉果浸膏的热裂解行为,通过气相色谱-质谱法(GC-MS)分析了罗汉果浸膏挥发性成分,并利用热裂解.气相色谱/质谱联用仪(Py-GC/MS)对罗汉果浸膏进行热裂解研究,对比分析了罗汉果浸膏裂解前后成分的变化.结果表明,罗汉果浸膏的香味成分主要有糠醛、糠醇、5.甲基糠醛、2,4-二羟基-2,5-二甲基-3(2H)-...     

滇韭挥发性成分分析

用同时蒸馏萃取装置提取挥发油并用气相色谱-质谱联用仪对滇韭挥发性成分进行了分离和鉴定,分离并鉴定出95个组分,占峰面积的71 50%,用面积归一化法测定了各种成分的质量分数,其主要挥发性成分为:w(三甲基磷化硫醚) =0 15%,w(丁基丙烯基硫醚) =0 03%,w(1, 2 二乙硫基乙烯) =0 38%,w(烯丙基甲基硫醚) =0 79%,w(二烯丙基硫醚) =0 11%,w(2 甲氧基茴香硫醚) =0 15%,w(甲基乙基二硫醚) =0 02%,w(二甲基二硫醚) =0 08%,w(二烯丙基二硫醚) =0 10%,w(二丙基二硫醚) =1 03%,w〔(甲硫基)二甲基二硫醚〕=0 17%,w(甲基1 丙烯基二硫醚) =0 32%,w(二2 羟基乙基二硫醚) =0 11%,w(二甲基三硫醚) =0 02%,w(甲基2 丙烯基三硫醚) =0 06%,w(二2 丙烯基三硫醚) =0 45%,w(二丙基三硫醚) =1 54%,w(二甲基四硫醚) =0 39%,w(4H 噻唑) =0 02%,w(4, 5 二甲基噻唑) =0 50%,w(4, 5 二甲基异噻唑) =0 06%,w(5 甲氧基噻唑) =0 24%,w(3, 4 二甲基异噻唑) =0 22%,w(3, 4 二甲基噻吩) =0 27%,w(4H 2 乙基噻吩) =0 02%,w(1, 3 二噻烷) =0 03%,w(1, 3, 5 三噻烷) =0 03%,w(1, 2 二硫戊环) =0 09%,w〔2, 4 二硫杂戊烷〕=0 98%,w(3, 5 二乙基1, 2, 4 三硫戊环) =0 55%,w(二甲基亚砜) =0 05%,w(3 甲硫基丁醛) =0 02%,w(2 甲基硫代乙酸) =0 37%,w     

Volatile fatty acids in flavors of potatoes deep-fried in a beef blend

The volatile free fatty acids were analyzed in commercial french- fried potatoes that had been deep- fried in beef tallow- hydrogenated vegetable oil shortening. The results showed that many of the volatile fatty acids present in beef tallow were transferred to the potatoes. Of the fatty acids derived from beef tallow, butanoic, 2-methylbutanoic, 3- methylbutanoic, heptanoic, 4-methyltanoic, and nonanoic acids were present in concentrations above their respective thresholds, and should contribute to tallow- like flavors. Several unsaturated volatile fatty acids also were identified, and they should contribute to the general deep- fried potato flavor.     

Influence of heat pump drying on tomato flavor

ABSTRACT

Tomato flavor from a heat pump dehumidifier dryer was characterized and compared to fresh and freeze-dried tomato samples for the retention of fresh flavor compounds. The monitored quality parameters were nonvolatile, volatile, and odor intensity. There were no differences in nonvolatile profiles; however, significant changes in key odor-impact volatiles were observed. Commercial spray-dried tomato was also evaluated to examine thermally induced volatile changes. The volatile and sensory profiles of heat pump dried tomato were comparable to freeze-dried tomato, with good retention of fresh aroma. In contrast, loss of compounds contributing to fresh green aroma ((E)-2-hexenal, 1-penten-3-one, 1-hexanol) and presence of heat-induced compounds (dimethyl sulfide, furfural, pyrrole derivatives) were detected in the spray-dried tomato.