通过优化固相微萃取条件,结合气相色谱-质谱联用仪(GC-MS)分离鉴定徽州臭鳜鱼挥发性风味物质,并进一步鉴定其风味活性物质。结合谱库以及保留指数比对,在臭鳜鱼中共鉴定出45种风味物质。根据其结构性质分为9类,其中醇类含量最高,约占总风味成分的62.60%,酸类、芳香类、含氮、含硫化合物等次之。通过计算气味活度值(OAV)并进一步用标准品进行分析,共鉴定出13种风味活性物质,其中丁酸、三甲胺、芳樟醇OAV值较大,对整体风味品质具有重要贡献。

By optimizing the solid-phase microextraction conditions(SPME),combined with gas chromatography-mass spectrometry(GC-MS),the volatile compounds and odor-active compounds of stinky mandarin fish were identified.By comparing of retention indices(RI) and matching mass spectra,a total of 45 volatiles were identified.These flavor compounds were divided into 9 main classes according to the structures,including acids,aromatic compounds,sulphur and nitrogen containing compounds,etc.Alcohols were the key volatiles with the highest content of 62.60%.According to the odor-active value(OAV),13 odor-active compounds were identified and further confirmed by comparing with the standard compounds in the GC-MS system.Among them,butanoic acid,trimethylamine and linalool had high OAV values and contributed significantly to the overall flavor quality.