郫县豆瓣特征香气物质的研究鉴定

以三种一级传统郫县豆瓣为研究对象，通过同时蒸馏萃取法（SDE）提取豆瓣中的挥发性化合物，再通过气质联用技术（GC-MS）对其进行定性定量分析，进一步采用气相色谱-嗅觉测量法（GC-O）及香气活性值法（OAV值）对郫县豆瓣中的特征香气物质进行鉴定。结果发现，在三种郫县豆瓣中共检测出112种挥发性物质，其中糠醛、异戊醛、3-甲硫基丙醛、芳樟醇、苯乙醇、4-乙基-2-甲氧基苯酚、十六酸乙酯对郫县豆瓣的贡献最大（OAV值＞1），初步确定此七种香气化合物为一级传统郫县豆瓣中的特征香气物质。

Research and identification of characteristic flavor compounds from Pixian soybean pastes

The volatile flavor compounds from three first-level traditional Pixian soybean pastes were extracted by simultaneous distillation-extraction, isolated and identified by GC-MS. Then the characteristic flavors were appraised by gas chromatography-olfatometry and odour activity value. Results showed that 112 volatile compounds were identified in three first-level traditional Pixian soybean pastes, and the volatiles including furaldehyde, isovaleraldehyde, 3-methylthiopropoanaldehyde, linalool, phenethyl alcohol, 4-ethyl-2-methoxyphenol and ethyl palmitate were found to exhibit maximum contribution to Pixian soybean pastes flavor. The seven aroma compounds were identified as the characteristic flavors of first-level Pixian soybean pastes.