不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性

采用顶空固相微萃取-气相色谱-质谱联用技术分析不同煎炸用油制备的河豚鱼汤中挥发性风味物质,利用相对气味活度值结合主成分分析确定其特征风味成分.结果表明,不同煎炸用油制备的河豚鱼汤中挥发性风味物质种类与相对含量差别较大,5种不同鱼汤中共检出69种挥发性物质,其中清汤,猪油、大豆油、花生油、橄榄油煎炸后熬煮制得鱼汤分别检测...

Volatile compounds of puffer fish soup prepared with different frying oils

The volatile compounds of puffer fish soup prepared with different frying oils were identified by headspace solid-phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).Relative odor activity values(ROAV)and principal component analysis(PCA)were performed to determine the characteristic flavor substances of puffer fish soup.The results showed that,the types and relative contents of volatile compounds in puffer fish soup prepared with different frying oils were quite different.A total of 69 volatile substances were detected in five different puffer fish soups,46,30,38,32,32 were detected in broth and fish soup prepared with lard,soybean oil,peanut oil and olive oil,respectively.Puffer fish soup prepared with different frying oils could be effectively distinguished using PCA.The results showed that the heptanal,nonanal,decanal,3-heptylacrolein,(E,E)-2,4-decadienal and trimethylamine were the characteristic flavor substances of broth;hexanal,heptanal,(E)-2-octenal,nonanal,decanal,3-heptylacrolein,(E,E)-2,4-decadienal,(E)-2-undecenal and 2-pentylfuran were the characteristic flavor substances of fish soup prepared with lard;nonanal,decanal,3-heptylacrolein and(E,E)-2,4-decadienal were the characteristic flavor substances of fish soup prepared with peanut oil,bean oil,olive oil.