GC-MS/O结合香气活性值表征烧麦中关键香气成分及其贮存过程中的变化情况

为确定烧麦中的关键香气成分及其贮存过程中的变化情况，采用溶剂萃取结合溶剂辅助风味成分蒸发提取烧麦中的挥发性成分，所得提取物经气相色谱-嗅闻联用仪与气相色谱-质谱联用仪分析，共鉴定出50个香气活性成分。通过香气提取物稀释分析，测定香气活性成分的香气稀释因子，其中1-辛烯-3-醇、茴香脑、愈创木酚、2-戊基呋喃等具有最高的香气稀释因子（6 561）。采用内标标准曲线法对37个香气稀释因子不低于81的成分进行定量分析；根据定量结果和阈值，计算物质的香气活性值，其中21个香气活性成分的香气活性值不低于1，被确定为烧麦的关键香气成分。通过分析室温贮存0～13个月后烧麦中37个成分含量并计算其香气活性值，发现烧麦贮存过程中关键香气成分的数量不变，除酱油酮、己醛和4-乙烯基愈创木酚的含量下降外，烧麦中多数重要香气活性成分含量变化较小。

Characterization of the Key Odorants in Shaomai and Their Changes during Storage by Gas Chromatography-Mass Spectrometry/Olfactometry Coupled with Odor Activity Value Calculation

In order to determine the key odorants in Shaomai (SM) and to investigate the changes of the odorants during SM storage, volatiles were extracted by solvent extraction combined with solvent-assisted flavor evaporation. A total of 50 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Among these compounds, 1-octen-3-ol, anethole, guaiacol and 2-pentylfuran had the highest flavor dilution (FD) of 6 561 as determined by aroma extract dilution analysis (AEDA). Thirty-seven compounds with FD factors ≥ 81 were quantitated by the internal standard method. Based on the quantitative results and odor thresholds reported in the literature, their odor activity values (OAVs) were calculated. Totally 21 odorants with OAV ≥ 1 were determined as the key odorants of SM. The contents of the 37 compounds in SM stored for up to 13 months at room temperature were analyzed and their OAVs were calculated. The results showed that the number of key odorants in SM did not change during storage. The levels of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, hexanal and 4-vinylguaiacol decreased greatly, while most of the other compounds changed little.