采用顶空固相微萃取-气质联用技术对不同产地虾酱的挥发性物质进行分析和鉴定,结合主成分分析法对其挥发性物质组成差异进行分析。结果表明,从4个产地虾酱中共检测到89种挥发性物质,包括醛、醇、酮、酸、酯、吡嗪、含硫类和烃类化合物等。通过主成分分析可得到不同产地虾酱特有的风味物质组成,其中广东广州产的虾酱特征风味物质为乙酸,3-乙基-2,5-二甲基吡嗪,2-甲基-5-异丙基吡嗪,2-乙酰-5-甲基噻吩,3-甲氧基苯硫酚等;安徽芜湖产的虾酱特征风味物质为β-紫罗兰酮,1-辛烯-3-醇,吲哚,2-乙基吡啶,2-庚酮,(E)-2-已烯醛等;山东威海产的虾酱特征风味物质为4-萜烯醇,2,4,6-三甲基吡啶,芳樟醇,2-乙基己醇,二甲基二硫,2,4-二甲基噻吩,2,5-二甲基噻吩等。不同产地虾酱中挥发性物质组成的差异使其形成了各自的风味特征,可为虾酱产地鉴别、品质评价和控制提供一定的科学依据。
The volatile components in shrimp pastes from different regions were extracted by HS-SPME and analyzed by GC-MS. The results showed that a total of 89 volatiles were identified in shrimp pastes from four regions, such as aldehydes, alcohols, ketones, acids, esters, pyrazines, sulfur-containing compounds, and hydrocarbons etc. Principle component analysis showed that shrimp pastes from different regions had characteristic volatile components. The characteristic volatile compounds of shrimp paste made from Guangzhou included acetic acid, 3-ethyl-2,5-dimethyl-pyrazine, 2-methyl-5-(1-methylethyl)-pyrazine, 2-acetyl-5-methylthiophene, and meta-methoxybenzenethiol etc. The main volatile compounds of shrimp paste from Wuhu were β-ionone, 1-octen-3-ol, indole, 2-ethyl-pyridine, 2-heptanone, and (E)-2-hexenal etc., while the characteristic volatiles in shrimp paste from Weihai were terpinen-4-ol, 2,4,6-trimethyl-pyridine, 3,7-dimethyl-1,6-octadien-3-ol, 2-ethyl-hexanol, dimethyl disulfide, 2,4-dimethyl-thiophene, and 2,5-dimethyl-thiophene etc. The differences in volatile compounds in these shrimp pastes formed their respective flavor characteristics, which provide a scientific basis for origin identification, quality assessment and control of shrimp pastes.
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