以顶空固相微萃取-气质联用技术分析南极磷虾虾仁与4种海虾虾仁(中国明对虾、刀额新对虾、大管鞭虾和日本囊对虾)的挥发性风味成分,并以相对气味活度值法评价挥发性成分对总体风味的贡献程度。经鉴定,磷虾虾仁中相对含量较大的挥发性成分包括二甲基硫醚、苯乙烯、对二甲苯、乙苯、壬醛等。磷虾虾仁关键风味成分为二甲基三硫醚、癸醛、甲硫醇、壬醛、辛醛、二甲基硫醚和(Z)-4-庚烯醛;而1-辛烯-3-醇、乙苯、庚醛、苯甲醛、己醛和D-柠檬烯对总体风味有重要作用。4种海虾虾仁挥发性成分的种类及相对含量均与磷虾虾仁有显著差别,但关键风味成分同样由二甲基三硫醚、甲硫醇、癸醛等含硫化合物和醛类组成。关键风味成分的相似性和重要风味成分的多样性可能是磷虾虾仁与四种海虾虾仁挥发性风味相似但不相同的主因。

The volatile flavor compounds of peeled Antarctic krill and four species of peeled marine shrimps( i.e. Fenneropenaeus chinensis,Metapenaeus ensis,Solenocera melantho and Penaeus japonicus) were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to overall odor perception were evaluated with relative odor activity value( ROAV) which was considered as the odor threshold. The main components of the volatile compounds were dimethyl sulfide,styrene,p-xylene,ethylbenzene,nonanal. The key odor compounds of peeled krill included dimethyl trisulfide,decanal,methanthiol,nonanal,octanal,dimethyl sulfide and( Z)-4-Heptenal while 1-octen-3-ol,ethylbenzene,heptanal,benzaldehyde,hexanal and D-limonene were also essential to overall odor perception. There were remarkable differences among peeled krill and four species of peeled marine shrimps in terms of the content of the volatile compounds. But the key odor compounds of peeled marine shrimps were similar to peeled krill. They both are consisted of sulfur compounds and aldehydes such as dimethyl trisulfide,methanthiol and decanal. The similarity of the key odor compounds and the diversity of essential odor compounds were the main contribution to the similarities as well as the specificities of peeled krill and marine shrimps.