鲟鱼传统发酵过程中挥发性风味物质的分析评价

以鲟鱼为原料，采用固相微萃取-气相色谱-质谱联用法，研究其发酵过程中挥发性风味物质种类和相对含量的变化情况，结合感觉阈值，采用相对气味活度值评价挥发性风味物质对总体风味的影响，探讨发酵过程中的关键性风味物质。分别检测新鲜鲟鱼，腌制鲟鱼，发酵5、10、20、25、35 d 7 个阶段的挥发性风味物质，结果表明：新鲜、腌制、发酵5、10、20、25、35 d 7 个阶段的挥发性风味物质种类分别为38、48、66、72、75、76 种和84 种。新鲜鲟鱼肉的主体风味物质为2,4-癸二烯醛、1-辛烯-3-醇、壬醛、癸醛、己醛等；腌制后的鲟鱼肉主体风味物质为壬醛、1-辛烯-3-醇、己醛、癸醛、柠檬烯等；发酵5 d鲟鱼肉的主体风味物质为1-辛烯-3-醇、柠檬烯、壬醛、乙酸乙酯、庚醇等；发酵10 d鲟鱼肉的主体风味物质为壬醛、1-辛烯-3-醇、乙酸乙酯、柠檬烯、癸醛等；发酵20 d鲟鱼肉的主体风味物质为壬醛、柠檬烯、1-辛烯-3-醇、癸醛、乙酸乙酯等；发酵25 d鲟鱼肉的主体风味物质为壬醛、柠檬烯、1-辛烯-3-醇、乙酸乙酯、癸醛等；发酵35 d鲟鱼肉的主体风味物质为乙酸乙酯、柠檬烯、壬醛、1-辛烯-3-醇、庚醇等。

Analysis of Volatile Compounds in Fermented Sturgeon

The changes of volatile flavor compounds in fermented sturgeon sampled at different stages of the fermentation process were analyzed by solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GCMS). The key volatile flavor compounds were identified based on relative odor activity value (ROAV) as a function of odor threshold. A total of 38, 48, 66, 72, 75, 76 and 84 compounds were identified in fresh, salted, 5, 10, 20, 25 and 35 d fermented sturgeon respectively. 2,4-Decadienal, 1-octen-3-ol, nonanal, decanal, and hexanal were the key flavor compounds in the fresh sample. Nonanal, 1-octen-3-ol, hexanal, decanal, and D-limonene were the key flavor compounds in the salted sample. 1-Octen-3-ol, D-limonene, nonanal, hexanoic acid, ethyl ester, and 1-heptanol were the key flavor compounds in the 5 d fermented sample. Nonanal, 1-octen-3-ol, hexanoic acid, ethyl ester, D-limonene, and decanal were the key flavor compounds in the 10 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, decanal, hexanoic acid, and ethyl ester were the key flavor compounds in the 20 d fermented sample. Nonanal, D-limonene, 1-octen-3-ol, hexanoic acid, ethyl ester, and decanal were the key flavor compounds in the 25 d fermented sample. Hexanoic acid, ethyl ester, D-limonene, nonanal, 1-octen-3-ol, and 1-heptanol were the key flavor compounds in the 35 d fermented sample.