发酵金鲳鱼糜关键香气成分分析

采用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）技术分析发酵金鲳鱼糜挥发性成分，同时采用气相色谱-嗅闻（GC-O）方法中的时间-强度法（OSME）确定其香气活性成分，通过对重要香气成分定量分析，并结合风味活性值（OAV），最终确定发酵金鲳鱼糜中的关键香气成分。结果表明，SPME-GC-MS在发酵金鲳鱼糜中共鉴定出168种挥发性成分，酯类化合物50种（21.54%），含氮化合物29种（8.09%），酸类22种（41.03%），醇类19种（10.32%），含硫类15种（0.41%），烃类11种（0.12%），酮类8种（2.19%），其他8种（0.15%），醛类3种（0.03%），酚类3种（13.18%）。经GC-O共鉴定出24种香气活性化合物，结合OSME和OAV推测发酵金鲳鱼糜中关键香气活性成分为2-甲基丁酸乙酯、甲硫醇、2-甲基丁酸及丁酸。

Analysis of key aroma components of fermented Trachinotus ovatus surimi

The volatile components of fermented Trachinotus ovatus surimi were analyzed by solid phase microextraction (SPME) combined with GC-MS, the aroma active components were determined by odor-specific magnitude estimation (OSME) method of gas chromatography-olfactometry (GC-O), and the key aroma components in fermented T. ovatus surimi were determined by quantitative analysis of important aroma components, combined with ordor activity value (OAV). The results showed that a total of 168 volatile compounds in fermented T. ovatus surimi were identified by SPME-GC-MS, among them, there were 50 esters (21.54%), 29 nitrogen compounds (8.09%), 22 acids (41.03%), 19 alcohols (10.32%), 15 sulfur compounds (0.41%), 11 hydrocarbons (0.12%), 8 ketones (2.12%), 8 others (0.15%), 3 aldehydes (0.03%) and 3 phenols (13.18%). A total of 24 aroma active compounds were identified by GC-O. Combined with OSME and OAV, the important aroma active components in the fermented T. ovatus surimi were 2-methylbutyrate, methanthiol, 2-methylbutyric acid and butyrate.