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食品研究与开发:2024,45(7):158-164
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基于顶空-气相色谱-四极杆/飞行时间质谱及相对气味活度值分析潮汕橄榄菜 风味物质组成
(1.农业农村部岭南特色食品绿色加工与智能制造重点试验室,仲恺农业工程学院轻工食品学院,广东 广州 510631;2.广东省农业科学院蚕业与农产品加工研究所,广东 广州 510610;3.西藏自治区农牧科学院 农产品开发与食品科学研究所,西藏 拉萨 850000)
Identification of Flavor Compounds in Chaoshan Olive Vegetable by Headspace-Gas Chromatography-Quadrupole/Time-of-Flight Mass Spectrometry and Relative Odor Activity Value
(1.Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510631,Guangdong,China;2.Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,Guangdong,China;3.Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,Tibet,China)
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投稿时间:2022-12-01    
中文摘要: 借助顶空-气相色谱-四极杆/飞行时间质谱(headspace-gas chromatography-quadrupole-time of flight-mass spectrometry,HS-GC-QTOF/MS)技术对橄榄菜挥发性物质进行研究,并结合相对气味活度值(relative odor activity values,ROAV)法确定橄榄菜关键风味物质。结果表明:橄榄菜中共检出挥发性风味物质44 种(匹配度大于80%),其中醇类物质6 种、烷类物质6 种、醛类物质4 种、酯类物质4 种、酸类物质3 种、酮类物质2 种、杂环类物质7 种,硫化物4 种,其他物质8 种。环丙基甲基甲醇、丙醛(腥味、青草味)、乙酸(酸香)含量较高,环丙基甲基甲醇、丙醛、乙酸为主要挥发性物质。ROAV>1 的物质为乙硫醇、甲硫醇,0.1≤ROAV<1 的物质为丙醛。乙硫醇、甲硫醇为关键风味物质,丙醛对橄榄菜风味具有修饰作用。新鲜橄榄菜风味物质丰富,风味良好。
Abstract:The flavor compounds of Chaoshan olive vegetable were analyzed by headspace-gas chromatographyquadrupole/time-of-flight mass spectrometry(HS-GC-QTOF/MS),along with the determination of relative odor activity values(ROAV).A total of 44 volatile flavor compounds(with matching factors>80%)were detected in olive vegetables,including 6 alcohols,6 alkanes,4 aldehydes,4 esters,3 acids,2 ketones,7 heterocyclic substances,4 sulfides and 8 other substances.Cyclopropyl methyl carbinol,propanal(fishy smell,grassy flavor),and acetic acid(sour aroma)had high content,being the main volatile components.Ethyl mercaptan and methyl mercaptan with ROAV>1 were identified as key flavor substances,and propanal with 0.1≤ROAV<1 contributed to the modification of the overall olive vegetable flavor.Fresh olive vegetable with rich flavor compounds showcased exceptional taste quality.
文章编号:202407022     中图分类号:    文献标志码:
基金项目:“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG04);2021 年广东省科技专项资金项目(2021010301)
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