GC-O法鉴别金华火腿中的风味活性物质

采用自制简易的Sniffing装置,接GCMS的毛细管柱出口,对顶空固相微萃取(headspacesolidphasemicroextraction,HSSPME)法提取的金华火腿的风味物质进行柱后感官嗅闻评价。以乙酸乙酯、2,3戊二酮、己醛、3甲硫基丙醛、1辛烯3醇、壬醛作为已知标准物来标定嗅闻时间与GCMS仪器测定的化合物的保留时间的差异。经实验确定,共有26种感官评价,其中有22种化合物可以被明确定性。这些形成于金华火腿长期的发酵成熟过程的风味化合物均对金华火腿的整体风味有重要贡献。

Characterization of Odor-active Compounds in Jinhua Ham by GC-Olfactometry

The flavor compounds in Jinhua ham extracted by head space -solid-phase micro extraction (HS-SPME) were analyzed qualitatively by GC-MS and evaluated by GC-olfactometry (GC-O) method via a self-made, simple and convenient sniffing equipment attached to the outlet of capillary column. Ethyl acetate, 2,3-pentanedione, hexanal, (3-methyl thio)-propanal, 1-octen-3-ol and nonanal were used as external standards to calibrate the difference between sniffing time and retention time determined by gas chromatography. 22 compounds of 26 sensory appraisements from Jinhua ham could be confirmed by GC-MS and GC-O experiments. These volatile flavor compounds contributed significantly to overall flavor of Jinhua ham.