气相色谱-质谱联用与相对气味活度值法分析坛子肉风味物质的研究

目的 分析探讨坛子肉中的关键性风味物质。方法 应用固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对5种不同坛子肉的挥发性风味物质进行分离鉴定, 并应用相对气味活度值法(relative odor activity value, ROAV)对5种坛子肉共有的挥发性风味物质进行特征性分析。结果 5种不同坛子肉中分别检测出60、57、51、54、57种挥发性风味物质, 坛子肉主要风味物质有醛、醇、酯、酸、酮等物质, 其关键挥发性风味物质为己醛、乙酸乙酯、反式-2-壬烯醛、1-辛烯-3-醇、壬醛、3-甲基丁醛和2-己烯醛。结论 本研究方法可以得出坛子肉的主要及关键挥发性风味物质, 方法有一定的实用性。

Gas chromatography-mass spectrometry combined with relative odor activity value for the analysis of flavor substances in fermented meat

Objective To analyze the key flavor substances in the meat of the fermented meat. Methods Five fermented meat were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and the volatile flavor compounds were analyzed by the relative odor activity values (ROAV). Results There were 60, 57, 51, 54 and 57 kinds of volatile flavor substances in different fermented meat. The main flavor substances in jars were aldehydes, alcohols, esters, acids and ketones, and the key volatile flavor substances were hexaldehyde, ethyl acetate, trans-2-nonenal, 1-octene-3-alcohol, nonaldehyde, 3-methylbutyraldehyde and 2-hexenal. Conclusion The main and key volatile flavor substances of fermented meat can be obtained by this method.