反应型牛肉香精中香味化合物的鉴定

采用动态顶空制样（DHS）结合气相色谱-嗅闻-质谱联用技术（GC-O-MS）对牛肉香精的香气成分进行分析,并运用动态顶空稀释分析（DHDA）确定其关键香味化合物。2-甲基-3-呋喃硫醇、2-糠硫醇、壬醛、辛醛、3-甲硫基丙醛、4-羟基-2,5-二甲基-3（2H）-呋喃酮、反,反-2,4-癸二烯醛这7种对牛肉香气具有重要作用的化合物在牛肉香精中均被检测到。1-辛烯-3-酮（蘑菇味）、2-甲基-3-呋喃硫醇（肉香、维生素）和2-糠硫醇（烤香、肉香）、糠醛（甜香、烤地瓜香）这四种化合物是牛肉香精中最关键的香味化合物,其在牛肉香气的形成中也具有重要作用。 

Analysis of the aroma-active compounds in the reactive beef flavoring

The volatiles of beef flavoring were analysed by using dynamic headspace sampling(DHS)and gas chromatography-olfactometry-mass spectrometry(GC-O-MS). Dynamic headspace dilution analysis(DHDA)was also applied for the determination of the key aroma-active compounds of the flavoring. 2-methyl-3-furanthiol,2-furfurylthiol,nonanal,octanal,3-methylthiopropanal,4-hydroxy-2,5-dimethyl-3(2H)-furanone and(E,E)-2,4-decadienal were determined in the beef flavoring,which were important in the formation of the aroma of b...