| OAV和GC-O-MS法分析五香驴肉风味活性物质 |
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| 引用本文： | 谢恬,王丹,马明娟,陈海涛,孙宝国,张宁,张玉玉.OAV和GC-O-MS法分析五香驴肉风味活性物质[J].食品科学,2018,39(8):123-128. |
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| 作者姓名： | 谢恬 王丹 马明娟 陈海涛 孙宝国 张宁 张玉玉 |
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| 作者单位： | （1.北京食品营养与人类健康高精尖创新中心，北京工商大学，北京 100048；2.食品质量与安全北京实验室，北京工商大学，北京 100048；3.北京市食品风味化学重点实验室，北京工商大学，北京 100048） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0400705）；国家自然科学基金青年科学基金项目（31401604） |
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| 摘 要： | 采用溶剂辅助风味蒸发法对五香驴肉的挥发性风味物质进行提取，并利用香气活性值（odor activity value，OAV）和气相色谱-嗅闻-质谱（gas chromatography-olfactometry-mass spectrometry，GC-O-MS）联用法确定其风味活性物质。结果表明，共鉴定出48 种挥发性化合物，OAV法和GC-O-MS法分别确定了13 种和21 种风味活性物质。综合2 种方法发现关键性风味物质（OAV大于200或香气强度等于3）包括桉叶油醇、丁香酚、对丙烯基茴香醚、壬醛、2-甲基吡嗪、2,6-二甲基吡嗪、2-乙酰基吡咯、麦芽酚。
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| 关 键 词： | 五香驴肉 溶剂辅助风味蒸发 风味活性物质 气相色谱-嗅闻-质谱法 香气活性值 |
Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry |
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| XIE Tian,WANG Dan,MA Mingjuan,CHEN Haitao,SUN Baoguo,ZHANG Ning,ZHANG Yuyu.Identification of Flavor-Active Compounds in Spiced Donkey Meat by Odor Activity Value (OAV) Calculation and Gas Chromatography-Olfactometry-Mass Spectrometry[J].Food Science,2018,39(8):123-128. |
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| Authors: | XIE Tian WANG Dan MA Mingjuan CHEN Haitao SUN Baoguo ZHANG Ning ZHANG Yuyu |
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| Affiliation: | (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | The volatile compounds in spiced donkey meat were extracted by solvent-assisted flavor evaporation (SAFE) and identified by odor activity value (OAV) calculation and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 48 volatile compounds were identified in spiced donkey meat and 13 and 21 flavor-active compounds were identified by OAV calculation and GC-O-MS, respectively. The combination of two methods suggested that the key flavor-active compounds (OAV > 200 and aroma intensity = 3) included cineole, eugenol, anethole, 1-nonanal, 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-acetyl pyrrole, and maltol. |
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| Keywords: | spiced donkey meat solvent-assisted flavor evaporation flavor-active compounds gas chromatography-olfactometry-mass spectrometry odor activity value |
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