ROAV法分析超高压处理对小龙虾仁关键挥发性成分的影响

为了明确小龙虾仁特征性风味成分,并进一步探究超高压处理对小龙虾仁风味的影响,采用顶空固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)对一定条件下超高压处理前后小龙虾仁挥发性成分进行定性定量分析,结合感觉阈值和相对气味活度值(ROAV)对其进行关键风味化合物分析,同时结合响应面多元回归分析及回归方程系数显著性检验探究超高压处理三因素对小龙虾仁风味的影响。结果显示:小龙虾仁在特定超高压条件下处理前后分别检出挥发性成分54和48种,其中同时检出的挥发性成分有37种;超高压小龙虾仁关键风味化合物为:己醛、庚醛、辛醛、壬醛、癸醛、十二醛、2-癸酮、2-十一酮和2-正戊基呋喃共9种,比未经过超高压处理的样品多出1种(2-十一酮);保压时间和施压温度对小龙虾仁风味影响显著(p<0.05),实际生产应在保证商品品质的基础上,尽量降低保压时间和施压温度,才能获得更为良好的产品风味。

Analysis of ultra high pressure treatment influence on key volatile components of Freshwater Crawfish tailmeat by ROAV

In order to clarify the characteristic flavor components of Freshwater Crawfish and further explore the effect of ultra-high pressure(UHP)processing on the flavor of Freshwater Crawfish,Characteristic flavor components of Freshwater Crawfish tailmeat were confirmed before and after the certain ultra-high pressure processing and influence of UHP processing on Freshwater Crawfish tailmeat flavor was also studied by response surface methodology(RSM). Key flavor compounds in volatile components of Freshwater Crawfish tailmeat which determined by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)were confirmed by relative odor activity value(ROAV)with threshold. The results showed that 54 and 48 kinds of volatile components were determined in Freshwater Crawfish tailmeat before and after the specific UHP treatment and 37 kinds of volatile components were common. The key flavor compounds of Freshwater Crawfish tailmeat after UHP treatment were 9 compounds of hexanal,heptanal,octanal,nonanal,decanal,dodecanal,2-decanone,2-undecanone and 2-pentyl-furan which 1(2-undecanone)more than Freshwater Crawfish tailmeat without UHP treatment. The influence of holding time and pressure temperature on flavor of Freshwater Crawfish tailmeat was significant(p<0.05),it should be done that reduce holding time and pressure temperature based on good quality for getting better flavor of Freshwater Crawfish products.