不同含蛋量与沙琪玛香气之间的关系研究（网络首发、推荐阅读）

分别制作蛋含量为0%、10%、20%、30%的沙琪玛样品，采用固相微萃取结合气相色谱-嗅闻–质谱联用技术测定其香气成分，结果如下：醇、醛、杂环类化合物为沙琪玛中的主要香气组分。醇类和醛类物质的含量随着蛋含量的增加而下降。相反，杂环类化合物，尤其是吡嗪类化合物，随蛋含量的增加而增加。此外加入鸡蛋后能够检测到的气味化合物有：2–甲基丁醛、3–甲基丁醛、6–甲基–5–庚烯–2–酮、5–甲基–2–乙基吡嗪、2–乙烯基吡嗪、1,4–二甲基吡唑、糠醇、2–乙酰基吡咯、2,5–二甲基吡嗪、2,6–二甲基吡嗪和3,5–二甲基–2–乙基吡嗪。2–甲基丁醛、3–甲基丁醛在当蛋含量为20%和30%的沙琪玛制品中被检测到。鸡蛋对沙琪玛整体香气的重要贡献作用。

Research on the Relationships between the Aroma of Sachima and the Contents of Egg(Online First, Recommended Article)

The Sachima samples with different egg contents (0%, 10%, 20% and 30%) were prepared in order to explore the contributions of egg content to aroma of Saqima. The aroma compounds were determined by solid phase microextraction combined with gas chromatography-olfactory-mass spectrometry. The results were as follows: Alcohols, aldehydes and heterocyclic compounds were the main aroma components in Saqima. The content of alcohols and aldehydes decreased with the increase of egg content. On the contrary, heterocyclic compounds, especially pyrazines, showed an obvious increase tendency with the increase of egg content. The content of ketones did not change too much. In addition, eleven compounds can be detected in the Sachima with egg addtion, including 2-methylbutyraldehyde, 3-methylbutyraldehyde, 6-methyl-5-heptene- 2-one, 5-methyl-2-ethylpyrazine, 2-vinyl pyrazine, 1,4-dimethylpyrazole, furfuryl alcohol, 2-acetylpyrrole, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 3,5-dimethyl-2-ethylpyrazine. 2-Methylbutyraldehyde and 3-methylbutyraldehydewere detected in the Saqima with 20% and 30% egg respectively. Therefore, the content of egg plays an important role in the overall aroma of Saqima.